Enjoy this quick, easy, and delicious dinner as easy as 1, 2, 3, 4! A true one-tray wonder with tender roasted chicken pieces, sweet carrot wedges & pumpkin chunks. Served alongside a bright fresh salad and dollops of garlic That mayo!
One-Tray Wonder Chicken
One-Tray Wonder Chicken
with a side salad & That Mayo
Hands on Time: 20 - 25 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Carrot
- Chicken
- Crispy Onions
- Free-range Chicken Pieces
- Free-range Chicken Wings
- Fresh Chives
- Green Leaves
- Italian-style Hard Cheese
- NOMU Mexican Spice Blend
- Onion
- Radish
- Red Onion
- Red Onions
- Sour Cream
- Walnuts
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
DON’T BE TRAY ME
Preheat the oven to 220°C. Pat the chicken wings dry with paper towel. Place on a roasting tray along with the onion and carrot wedges. Coat in oil, the spice blend (to taste), and seasoning. Pop in the hot oven and roast for 20-25 minutes until cooked through and starting to crisp, shifting halfway.
PREP STEP
While the wings and veg are roasting, rinse the green leaves, the radish, and the chives. Roughly chop the chives. Cut the radish into quarters or thinly slice. Set aside. In a bowl, combine the sour cream, seasoning, a splash of water, and ½ the chopped chives.
BE-LEAF ME, IT’S GOOD
Just before serving, combine the rinsed green leaves, the walnuts, the cheese ribbons, the sliced or quartered radish, a drizzle of oil, and seasoning.
DINNER IS SERVED!
Plate up the roasted wings and the veg. Dollop over the sour cream and sprinkle over the crispy onion bits and the remaining chives. Serve with the fresh salad. Easy peasy, Chef!
Free-range Chicken Pieces - 3
Onion - 1
Carrot - 120g
NOMU Mexican Spice Blend - 10ml
Green Leaves - 20g
Radish - 20g
Fresh Chives - 4g
Sour Cream - 45ml
Walnuts - 15g
Italian-style Hard Cheese - 25g
Crispy Onions - 15ml
DON’T BE TRAY ME
Preheat the oven to 220°C. Pat the chicken wings dry with paper towel. Place on a roasting tray along with the onion and carrot wedges. Coat in oil, the spice blend (to taste), and seasoning. Pop in the hot oven and roast for 20-25 minutes until cooked through and starting to crisp, shifting halfway.
PREP STEP
While the wings and veg are roasting, rinse the green leaves, the radish, and the chives. Roughly chop the chives. Cut the radish into quarters or thinly slice. Set aside. In a bowl, combine the sour cream, seasoning, a splash of water, and ½ the chopped chives.
BE-LEAF ME, IT’S GOOD
Just before serving, combine the rinsed green leaves, the walnuts, the cheese ribbons, the sliced or quartered radish, a drizzle of oil, and seasoning.
DINNER IS SERVED!
Plate up the roasted wings and the veg. Dollop over the sour cream and sprinkle over the crispy onion bits and the remaining chives. Serve with the fresh salad. Easy peasy, Chef!
Free-range Chicken Wings - 8
Red Onion - 1
Carrot - 480g
NOMU Mexican Spice Blend - 20ml
Green Leaves - 40g
Radish - 40g
Fresh Chives - 8g
Sour Cream - 85ml
Walnuts - 30g
Italian-style Hard Cheese - 50g
Crispy Onions - 30ml
DON’T BE TRAY ME
Preheat the oven to 220°C. Pat the chicken wings dry with paper towel. Place on a roasting tray along with the onion and carrot wedges. Coat in oil, the spice blend (to taste), and seasoning. Pop in the hot oven and roast for 25-30 minutes until cooked through and starting to crisp, shifting halfway.
PREP STEP
While the wings and veg are roasting, rinse the green leaves, the radish, and the chives. Roughly chop the chives. Cut the radish into quarters or thinly slice. Set aside. In a bowl, combine the sour cream, seasoning, a splash of water, and ½ the chopped chives.
BE-LEAF ME, IT’S GOOD
Just before serving, combine the rinsed green leaves, the walnuts, the cheese ribbons, the sliced or quartered radish, a drizzle of oil, and seasoning.
DINNER IS SERVED!
Plate up the roasted wings and the veg. Dollop over the sour cream and sprinkle over the crispy onion bits and the remaining chives. Serve with the fresh salad. Easy peasy, Chef!
Free-range Chicken Wings - 12
Red Onions - 2
Carrot - 720g
NOMU Mexican Spice Blend - 30ml
Green Leaves - 60g
Radish - 60g
Fresh Chives - 12g
Sour Cream - 125ml
Walnuts - 45g
Italian-style Hard Cheese - 75g
Crispy Onions - 45ml
DON’T BE TRAY ME
Preheat the oven to 220°C. Pat the chicken wings dry with paper towel. Place on a roasting tray along with the onion and carrot wedges. Coat in oil, the spice blend (to taste), and seasoning. Pop in the hot oven and roast for 25-30 minutes until cooked through and starting to crisp, shifting halfway.
PREP STEP
While the wings and veg are roasting, rinse the green leaves, the radish, and the chives. Roughly chop the chives. Cut the radish into quarters or thinly slice. Set aside. In a bowl, combine the sour cream, seasoning, a splash of water, and ½ the chopped chives.
BE-LEAF ME, IT’S GOOD
Just before serving, combine the rinsed green leaves, the walnuts, the cheese ribbons, the sliced or quartered radish, a drizzle of oil, and seasoning.
DINNER IS SERVED!
Plate up the roasted wings and the veg. Dollop over the sour cream and sprinkle over the crispy onion bits and the remaining chives. Serve with the fresh salad. Easy peasy, Chef!
Free-range Chicken Wings - 16
Red Onions - 2
Carrot - 960g
NOMU Mexican Spice Blend - 40ml
Green Leaves - 80g
Radish - 80g
Fresh Chives - 15g
Sour Cream - 170ml
Walnuts - 60g
Italian-style Hard Cheese - 100g
Crispy Onions - 60ml
Woolies Products in this dish
