What are the main ingredients in One-tray Chicken & Salsa Verde?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

What is the nutritional information of One-tray Chicken & Salsa Verde?

Calories: 910, Carbs: 65 grams, Fat: grams, Protein: 65.1 grams, Sugar: 14.3 grams, Salt: 1407 grams

How do I prepare One-tray Chicken & Salsa Verde?

TAKE IT EASY: Preheat the oven to 220°C. Pat the chicken dry with paper towel. Place on a baking tray with the halved baby potatoes and the onion wedges. Coat in oil, the rub, and seasoning. Roast in the hot oven for 25-30 minutes until cooked through, shifting halfway. In the final 5-7 minutes, turn the oven onto the grill setting. PREP STEP: Slice the cucumber into half-moons. Rinse and roughly shred the kale. Cut the lemon into wedges. Peel and grate the garlic. Rinse and pick the mixed herbs. EVERYTHING WILL BE O-KALE: Place the shredded kale in a salad bowl with a drizzle of oil, a squeeze of lemon juice, and seasoning. Using your hands, massage the kale until softened and coated. Add the cucumber half-moons, the walnuts, and seasoning. Toss to combine. IT’S VERDE GOOD: Place the grated garlic (to taste), the picked mixed herbs, and the drained capers on a chopping board and finely chop. Place in a small bowl with the vinaigrette (to taste), a drizzle of olive oil, and seasoning. Mix until combined. DIG IN!: Plate up the chicken & potato bake and top with the salsa verde. Side with the lemony kale salad. Dig in, Chef!

What should be prepared from my kitchen to make One-tray Chicken & Salsa Verde?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

One-tray Chicken & Salsa Verde

Name: One-tray Chicken & Salsa Verde
Prep time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel

Classic yet colourful & flavoursome, we bring you an easy peasy one-tray bake consisting of chicken thighs, baby potatoes & red onion wedges. Topped with a fresh salsa verde made with parsley, basil, capers, garlic & a vinaigrette. Served with a lemony kale, cucumber & walnut salad. It doesn’t get any better than this!

One-tray Chicken & Salsa Verde

with baby potatoes & a lemony kale salad

Hands on Time: 20 - 25 minutes

Overall Time: 30 - 35 minutes

Download the Recipe for 2

Ingredients:

Baby Potatoes
Capers
Chicken
Cucumber
Free-range Chicken Thighs
Garlic Clove
Garlic Cloves
Kale
Lemon
Lemons
Mixed Herbs
NOMU Roast Rub
Red Onion
Red Onions
Vinaigrette
Walnuts

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Serves 1

TAKE IT EASY
Preheat the oven to 220°C. Pat the chicken dry with paper towel. Place on a baking tray with the halved baby potatoes and the onion wedges. Coat in oil, the rub, and seasoning. Roast in the hot oven for 25-30 minutes until cooked through, shifting halfway. In the final 5-7 minutes, turn the oven onto the grill setting.
PREP STEP
Slice the cucumber into half-moons. Rinse and roughly shred the kale. Cut the lemon into wedges. Peel and grate the garlic. Rinse and pick the mixed herbs.
EVERYTHING WILL BE O-KALE
Place the shredded kale in a salad bowl with a drizzle of oil, a squeeze of lemon juice, and seasoning. Using your hands, massage the kale until softened and coated. Add the cucumber half-moons, the walnuts, and seasoning. Toss to combine.
IT’S VERDE GOOD
Place the grated garlic (to taste), the picked mixed herbs, and the drained capers on a chopping board and finely chop. Place in a small bowl with the vinaigrette (to taste), a drizzle of olive oil, and seasoning. Mix until combined.
DIG IN!
Plate up the chicken & potato bake and top with the salsa verde. Side with the lemony kale salad. Dig in, Chef!

Free-range Chicken Thighs - 2
Baby Potatoes - 250g
Red Onion - 1
NOMU Roast Rub - 15ml
Cucumber - 50g
Kale - 50g
Lemon - 1
Garlic Clove - 1
Mixed Herbs - 20g
Walnuts - 15g
Capers - 15g
Vinaigrette - 12,5ml

Download the Recipe

Serves 2

TAKE IT EASY
Preheat the oven to 220°C. Pat the chicken dry with paper towel. Place on a baking tray with the halved baby potatoes and the onion wedges. Coat in oil, the rub, and seasoning. Roast in the hot oven for 25-30 minutes until cooked through, shifting halfway. In the final 5-7 minutes, turn the oven onto the grill setting.
PREP STEP
Slice the cucumber into half-moons. Rinse and roughly shred the kale. Cut the lemon into wedges. Peel and grate the garlic. Rinse and pick the mixed herbs.
EVERYTHING WILL BE O-KALE
Place the shredded kale in a salad bowl with a drizzle of oil, a squeeze of lemon juice, and seasoning. Using your hands, massage the kale until softened and coated. Add the cucumber half-moons, the walnuts, and seasoning. Toss to combine.
IT’S VERDE GOOD
Place the grated garlic (to taste), the picked mixed herbs, and the drained capers on a chopping board and finely chop. Place in a small bowl with the vinaigrette (to taste), a drizzle of olive oil, and seasoning. Mix until combined.
DIG IN!
Plate up the chicken & potato bake and top with the salsa verde. Side with the lemony kale salad. Dig in, Chef!

Free-range Chicken Thighs - 4
Baby Potatoes - 500g
Red Onion - 1
NOMU Roast Rub - 30ml
Cucumber - 100g
Kale - 100g
Lemon - 1
Garlic Clove - 1
Mixed Herbs - 40g
Walnuts - 30g
Capers - 30g
Vinaigrette - 25ml

Download the Recipe

Serves 3

TAKE IT EASY
Preheat the oven to 220°C. Pat the chicken dry with paper towel. Place on a baking tray with the halved baby potatoes and the onion wedges. Coat in oil, the rub, and seasoning. Roast in the hot oven for 30-35 minutes until cooked through, shifting halfway. In the final 5-7 minutes, turn the oven onto the grill setting.
PREP STEP
Slice the cucumber into half-moons. Rinse and roughly shred the kale. Cut the lemons into wedges. Peel and grate the garlic. Rinse and pick the mixed herbs.
EVERYTHING WILL BE O-KALE
Place the shredded kale in a salad bowl with a drizzle of oil, a squeeze of lemon juice, and seasoning. Using your hands, massage the kale until softened and coated. Add the cucumber half-moons, the walnuts, and seasoning. Toss to combine.
IT’S VERDE GOOD
Place the grated garlic (to taste), the picked mixed herbs, and the drained capers on a chopping board and finely chop. Place in a small bowl with the vinaigrette (to taste), a drizzle of olive oil, and seasoning. Mix until combined.
DIG IN!
Plate up the chicken & potato bake and top with the salsa verde. Side with the lemony kale salad. Dig in, Chef!

Free-range Chicken Thighs - 6
Baby Potatoes - 750g
Red Onions - 2
NOMU Roast Rub - 45ml
Cucumber - 150g
Kale - 150g
Lemons - 2
Garlic Cloves - 2
Mixed Herbs - 60g
Walnuts - 45g
Capers - 45g
Vinaigrette - 37,5ml

Download the Recipe

Serves 4

TAKE IT EASY
Preheat the oven to 220°C. Pat the chicken dry with paper towel. Place on a baking tray with the halved baby potatoes and the onion wedges. Coat in oil, the rub, and seasoning. Roast in the hot oven for 30-35 minutes until cooked through, shifting halfway. In the final 5-7 minutes, turn the oven onto the grill setting.
PREP STEP
Slice the cucumber into half-moons. Rinse and roughly shred the kale. Cut the lemons into wedges. Peel and grate the garlic. Rinse and pick the mixed herbs.
EVERYTHING WILL BE O-KALE
Place the shredded kale in a salad bowl with a drizzle of oil, a squeeze of lemon juice, and seasoning. Using your hands, massage the kale until softened and coated. Add the cucumber half-moons, the walnuts, and seasoning. Toss to combine.
IT’S VERDE GOOD
Place the grated garlic (to taste), the picked mixed herbs, and the drained capers on a chopping board and finely chop. Place in a small bowl with the vinaigrette (to taste), a drizzle of olive oil, and seasoning. Mix until combined.
DIG IN!
Plate up the chicken & potato bake and top with the salsa verde. Side with the lemony kale salad. Dig in, Chef!