A heartwarming dish for the soul that tastes like home! This wholesome and healthy roast chicken & fresh salad is the perfect meal to brighten up your week.
Cheeky Chicken & Sweet Potato Bake
Cheeky Chicken & Sweet Potato Bake
with a fresh tomato salad & a toasted hazelnut garnish
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Chicken
- Free-range Chicken Piece
- Free-range Chicken Pieces
- Hazelnuts
- Lemon
- Lemons
- NOMU Provençal Rub
- Plum Tomato
- Plum Tomatoes
- Red Onion
- Red Onions
- Salad Dressing
- Salad Leaves
- Sweet Potato
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
THE ROAST WITH THE MOST
Preheat the oven to 200°C. Pat the chicken pieces dry with some paper towel. Spread out the sweet potato chunks, onion wedges and chicken pieces on a roasting tray. Coat the veg and chicken in oil, the rub, and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
LET’S GO NUTS!
Place a nonstick pan over a medium-high heat. When hot, toast the hazelnuts for 3-5 minutes until golden. Remove from the pan, and roughly chop.
THE FRESH SALAD OF BEL AIR
In a bowl, combine the sliced onion, the tomato quarters, the lemon zest (to taste) and seasoning. Just before serving, add the salad dressing, seasoning, a drizzle of olive oil, a squeeze of lemon juice, and the rinsed salad leaves. Toss until fully combined.
DIG IN!
Plate up the roasted chicken, onion wedges, and sweet potato. Side with the fresh salad. Garnish with the toasted hazelnuts, and finish off with a squeeze of fresh lemon juice. Well done, Chef!
Free-range Chicken Piece - 1
Sweet Potato - 250g
Red Onion - 1
NOMU Provençal Rub - 10ml
Hazelnuts - 15g
Plum Tomato - 1
Lemon - 1
Salad Dressing - 15ml
Salad Leaves - 20g
THE ROAST WITH THE MOST
Preheat the oven to 200°C. Pat the chicken pieces dry with some paper towel. Spread out the sweet potato chunks, onion wedges and chicken pieces on a roasting tray. Coat the veg and chicken in oil, the rub, and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
LET’S GO NUTS!
Place a nonstick pan over a medium-high heat. When hot, toast the hazelnuts for 3-5 minutes until golden. Remove from the pan, and roughly chop.
THE FRESH SALAD OF BEL AIR
In a bowl, combine the sliced onion, the tomato quarters, the lemon zest (to taste) and seasoning. Just before serving, add the salad dressing, seasoning, a drizzle of olive oil, a squeeze of lemon juice, and the rinsed salad leaves. Toss until fully combined.
DIG IN!
Plate up the roasted chicken, onion wedges, and sweet potato. Side with the fresh salad. Garnish with the toasted hazelnuts, and finish off with a squeeze of fresh lemon juice. Well done, Chef!
Free-range Chicken Pieces - 2
Sweet Potato - 500g
Red Onion - 1
NOMU Provençal Rub - 20ml
Hazelnuts - 30g
Plum Tomatoes - 2
Lemon - 1
Salad Dressing - 30ml
Salad Leaves - 40g
THE ROAST WITH THE MOST
Preheat the oven to 200°C. Pat the chicken pieces dry with some paper towel. Place the sweet potato pieces on a roasting tray, coat in oil, ½ the rub and seasoning. On a separate roasting tray, place the chicken and onion wedges, coat in oil, the remaining rub, and seasoning. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
LET’S GO NUTS!
Place a nonstick pan over a medium-high heat. When hot, toast the hazelnuts for 3-5 minutes until golden. Remove from the pan, and roughly chop.
THE FRESH SALAD OF BEL AIR
In a bowl, combine the sliced onion, the tomato quarters, the lemon zest (to taste) and seasoning. Just before serving, add the salad dressing, seasoning, a drizzle of olive oil, a squeeze of lemon juice, and the rinsed salad leaves. Toss until fully combined.
DIG IN!
Plate up the roasted chicken, onion wedges, and sweet potato. Side with the fresh salad. Garnish with the toasted hazelnuts, and finish off with a squeeze of fresh lemon juice. Well done, Chef!
Free-range Chicken Pieces - 3
Sweet Potato - 750g
Red Onions - 2
NOMU Provençal Rub - 30ml
Hazelnuts - 45g
Plum Tomatoes - 3
Lemons - 2
Salad Dressing - 45ml
Salad Leaves - 60g
THE ROAST WITH THE MOST
Preheat the oven to 200°C. Pat the chicken pieces dry with some paper towel. Place the sweet potato pieces on a roasting tray, coat in oil, ½ the rub and seasoning. On a separate roasting tray, place the chicken and onion wedges, coat in oil, the remaining rub, and seasoning. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
LET’S GO NUTS!
Place a nonstick pan over a medium-high heat. When hot, toast the hazelnuts for 3-5 minutes until golden. Remove from the pan, and roughly chop.
THE FRESH SALAD OF BEL AIR
In a bowl, combine the sliced onion, the tomato quarters, the lemon zest (to taste) and seasoning. Just before serving, add the salad dressing, seasoning, a drizzle of olive oil, a squeeze of lemon juice, and the rinsed salad leaves. Toss until fully combined.
DIG IN!
Plate up the roasted chicken, onion wedges, and sweet potato. Side with the fresh salad. Garnish with the toasted hazelnuts, and finish off with a squeeze of fresh lemon juice. Well done, Chef!
Free-range Chicken Pieces - 4
Sweet Potato - 1kg
Red Onions - 2
NOMU Provençal Rub - 40ml
Hazelnuts - 60g
Plum Tomatoes - 4
Lemons - 2
Salad Dressing - 60ml
Salad Leaves - 80g
Woolies Products in this dish
