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!
Chicken Stock - 5ml
Red Onion - 1
NOMU Provençal Rub - 10ml
Lemon - 1
Garlic Clove - 1
Free-range Chicken Pieces - 2
Sun-dried Tomatoes - 40g
Butternut - 250g
Green Leaves - 20g
Fresh Parsley - 4g
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!
Chicken Stock - 10ml
Red Onion - 1
NOMU Provençal Rub - 20ml
Lemon - 1
Garlic Cloves - 2
Free-range Chicken Pieces - 4
Sun-dried Tomatoes - 80g
Butternut - 500g
Green Leaves - 40g
Fresh Parsley - 8g
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!
Chicken Stock - 15ml
Red Onions - 2
NOMU Provençal Rub - 30ml
Lemons - 2
Garlic Cloves - 3
Free-range Chicken Pieces - 6
Sun-dried Tomatoes - 120g
Butternut - 750g
Green Leaves - 60g
Fresh Parsley - 12g
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!
Chicken Stock - 20ml
Red Onions - 2
NOMU Provençal Rub - 40ml
Lemons - 2
Garlic Cloves - 4
Free-range Chicken Pieces - 8
Sun-dried Tomatoes - 160g
Butternut - 1kg
Green Leaves - 80g
Fresh Parsley - 15g
Woolies Products in this dish
