Get ready to welcome an Italian restaurant classic into your kitchen. Our version of this dish features chicken pieces and sun-dried tomatoes cooked together until juicy, and a simple, sweet & smooth butternut mash to accompany it! Buon appetito!
Scarpariello-style Roast Chicken
Scarpariello-style Roast Chicken
with butternut mash, sun-dried tomatoes & red onion
Hands on Time: 15 - 30 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Butternut
- Chicken
- Chicken Stock
- Free-range Chicken Pieces
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Green Leaves
- Lemon
- Lemons
- NOMU Provençal Rub
- Red Onion
- Red Onions
- Sun-Dried Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter (optional)
- Milk (optional)
READY THE ROAST
Preheat the oven to 200°C. Boil the kettle. In a roasting tray, combine 50ml of boiling water, the stock, the onion wedges, the NOMU rub, the juice of 1 lemon wedge, the grated garlic, and seasoning. Place the Chicken in a bowl. Pat dry with paper towel, coat in oil, and season. Add to the tray with the onion wedges and roast in the hot oven until cooked through and becoming crispy, 35-40 minutes. In the final 10-15 minutes, add the chopped tomatoes to the tray.
Butternut MASH
Place the Butternut pieces in a pot of salted water over medium-high heat. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover.
DRESSED LEAVES
In a bowl, combine the rinsed leaves with the Lemon zest (to taste), a drizzle of olive oil, and seasoning.
ITALIAN-INSPIRED FEAST!
Plate up the vibrant Butternut mash and slather with the Scarpariello chicken. Serve the dressed leaves on the side, sprinkle over the chopped parsley, and serve with a lemon wedge. There you have it!
READY THE ROAST
Preheat the oven to 200°C. Boil the kettle. In a roasting tray, combine 100ml of boiling water, the stock, the onion wedges, the NOMU rub, the juice of 2 lemon wedges, the grated garlic, and seasoning. Place the Chicken in a bowl. Pat dry with paper towel, coat in oil, and season. Add to the tray with the onion wedges and roast in the hot oven until cooked through and becoming crispy, 35-40 minutes. In the final 10-15 minutes, add the chopped tomatoes to the tray.
Butternut MASH
Place the Butternut pieces in a pot of salted water over medium-high heat. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover.
DRESSED LEAVES
In a bowl, combine the rinsed leaves with the Lemon zest (to taste), a drizzle of olive oil, and seasoning.
ITALIAN-INSPIRED FEAST!
Plate up the vibrant Butternut mash and slather with the Scarpariello chicken. Serve the dressed leaves on the side, sprinkle over the chopped parsley, and serve with a lemon wedge. There you have it!
READY THE ROAST
Preheat the oven to 200°C. Boil the kettle. In a roasting tray, combine 150ml of boiling water, the stock, the onion wedges, the NOMU rub, the juice of 3 lemon wedges, the grated garlic, and seasoning. Place the Chicken in a bowl. Pat dry with paper towel, coat in oil, and season. Add to the tray with the onion wedges and roast in the hot oven until cooked through and becoming crispy, 40-45 minutes. In the final 10-15 minutes, add the chopped tomatoes to the tray.
Butternut MASH
Place the Butternut pieces in a pot of salted water over medium-high heat. Bring to the boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover.
DRESSED LEAVES
In a bowl, combine the rinsed leaves with the Lemon zest (to taste), a drizzle of olive oil, and seasoning.
ITALIAN-INSPIRED FEAST!
Plate up the vibrant Butternut mash and slather with the Scarpariello chicken. Serve the dressed leaves on the side, sprinkle over the chopped parsley, and serve with a lemon wedge. There you have it!
READY THE ROAST
Preheat the oven to 200°C. Boil the kettle. In a roasting tray, combine 200ml of boiling water, the stock, the onion wedges, the NOMU rub, the juice of 4 lemon wedges, the grated garlic, and seasoning. Place the Chicken in a bowl. Pat dry with paper towel, coat in oil, and season. Add to the tray with the onion wedges and roast in the hot oven until cooked through and becoming crispy, 40-45 minutes. In the final 10-15 minutes, add the chopped tomatoes to the tray.
Butternut MASH
Place the Butternut pieces in a pot of salted water over medium-high heat. Bring to the boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover.
DRESSED LEAVES
In a bowl, combine the rinsed leaves with the Lemon zest (to taste), a drizzle of olive oil, and seasoning.
ITALIAN-INSPIRED FEAST!
Plate up the vibrant Butternut mash and slather with the Scarpariello chicken. Serve the dressed leaves on the side, sprinkle over the chopped parsley, and serve with a lemon wedge. There you have it!
Frequently Asked Questions
What is the preparation time for Scarpariello-style Roast Chicken?
The preparation time for Scarpariello-style Roast Chicken with butternut mash, sun-dried tomatoes & red onion is between 15 and 30 minutes.
What is the total time required to make Scarpariello-style Roast Chicken with butternut mash, sun-dried tomatoes & red onion?
The total time required to make Scarpariello-style Roast Chicken with butternut mash, sun-dried tomatoes & red onion is between 45 and 60 minutes.
How many servings does Scarpariello-style Roast Chicken provide?
4 servings
What are the main ingredients in Scarpariello-style Roast Chicken?
Butternut, Chicken, Chicken Stock, Free-range Chicken Pieces, Fresh Parsley, Garlic Clove, Garlic Cloves, Green Leaves, Lemon, Lemons, NOMU Provençal Rub, Red Onion, Red Onions, Sun-Dried Tomatoes
What is the nutritional information of Scarpariello-style Roast Chicken?
Calories: 782, Carbs: 56 grams, Fat: grams, Protein: 57.4 grams, Sugar: 22.7 grams, Salt: 1128 grams
How do I prepare Scarpariello-style Roast Chicken?
BUTTERNUT MASH: Place the butternut pieces in a pot of salted water over medium-high heat. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover. DRESSED LEAVES: In a bowl, combine the rinsed leaves with the lemon zest (to taste), a drizzle of olive oil, and seasoning. READY THE ROAST: Preheat the oven to 200°C. Boil the kettle. In a roasting tray, combine 100ml of boiling water, the stock, the onion wedges, the NOMU rub, the juice of 2 lemon wedges, the grated garlic, and seasoning. Place the chicken in a bowl. Pat dry with paper towel, coat in oil, and season. Add to the tray with the onion wedges and roast in the hot oven until cooked through and becoming crispy, 35-40 minutes. In the final 10-15 minutes, add the chopped tomatoes to the tray. ITALIAN-INSPIRED FEAST!: Plate up the vibrant butternut mash and slather with the Scarpariello chicken. Serve the dressed leaves on the side, sprinkle over the chopped parsley, and serve with a lemon wedge. There you have it!
What should be prepared from my kitchen to make Scarpariello-style Roast Chicken?
Butternut, Chicken, Chicken Stock, Free-range Chicken Pieces, Fresh Parsley, Garlic Clove, Garlic Cloves, Green Leaves, Lemon, Lemons, NOMU Provençal Rub, Red Onion, Red Onions, Sun-Dried Tomatoes
How many calories does Scarpariello-style Roast Chicken have?
782 calories
How much fat content does Scarpariello-style Roast Chicken have?
grams
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