Enjoy this quick 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
- Free-range Chicken Pieces
- Fresh Parsley
- NOMU Mexican Spice Blend
- Onion
- Onions
- Pumpkin Chunks
- Radish
- Salad Leaves
- Sunflower Seeds
- That Mayo (Garlic)
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 pieces dry with paper towel. Place on a roasting tray along with the onion & carrot wedges and the pumpkin pieces. Coat in oil, the NOMU spice blend (to taste), and seasoning. Pop in the hot oven and roast until cooked through and starting to crisp, 25-30 minutes (shifting halfway).
FOR THE FRESHNESS
While the chicken and veg are roasting, rinse the salad leaves, the radish, and the parsley. Roughly chop the parsley. Cut the radish into quarters or thinly slice. Set aside.
BE-LEAF ME, IT’S GOOD
Just before serving, combine the rinsed salad leaves, the sunflower seeds, the sliced or quartered radish, a drizzle of olive oil, and seasoning.
DINNER IS SERVED!
Plate up the roasted chicken and the veg. Dollop over the mayo and sprinkle over the chopped parsley. Serve with the fresh salad. Easy peasy, Chef!
Free-range Chicken Pieces - 2
Onion - 1
Carrot - 120g
Pumpkin Chunks - 200g
NOMU Mexican Spice Blend - 5ml
Salad Leaves - 20g
Radish - 20g
Fresh Parsley - 4g
Sunflower Seeds - 10g
That Mayo (Garlic) - 30ml
DON’T BE TRAY ME
Preheat the oven to 220°C. Pat the chicken pieces dry with paper towel. Place on a roasting tray along with the onion & carrot wedges and the pumpkin pieces. Coat in oil, the NOMU spice blend (to taste), and seasoning. Pop in the hot oven and roast until cooked through and starting to crisp, 25-30 minutes (shifting halfway).
FOR THE FRESHNESS
While the chicken and veg are roasting, rinse the salad leaves, the radish, and the parsley. Roughly chop the parsley. Cut the radish into quarters or thinly slice. Set aside.
BE-LEAF ME, IT’S GOOD
Just before serving, combine the rinsed salad leaves, the sunflower seeds, the sliced or quartered radish, a drizzle of olive oil, and seasoning.
DINNER IS SERVED!
Plate up the roasted chicken and the veg. Dollop over the mayo and sprinkle over the chopped parsley. Serve with the fresh salad. Easy peasy, Chef!
Free-range Chicken Pieces - 4
Onion - 1
Carrot - 240g
Pumpkin Chunks - 400g
NOMU Mexican Spice Blend - 10ml
Salad Leaves - 40g
Radish - 40g
Fresh Parsley - 8g
Sunflower Seeds - 20g
That Mayo (Garlic) - 60ml
DON’T BE TRAY ME
Preheat the oven to 220°C. Pat the chicken pieces dry with paper towel. Place on a roasting tray along with the onion & carrot wedges and the pumpkin pieces. Coat in oil, the NOMU spice blend (to taste), and seasoning. Pop in the hot oven and roast until cooked through and starting to crisp, 30-35 minutes (shifting halfway).
FOR THE FRESHNESS
While the chicken and veg are roasting, rinse the salad leaves, the radish, and the parsley. Roughly chop the parsley. Cut the radish into quarters or thinly slice. Set aside.
BE-LEAF ME, IT’S GOOD
Just before serving, combine the rinsed salad leaves, the sunflower seeds, the sliced or quartered radish, a drizzle of olive oil, and seasoning.
DINNER IS SERVED!
Plate up the roasted chicken and the veg. Dollop over the mayo and sprinkle over the chopped parsley. Serve with the fresh salad. Easy peasy, Chef!
Free-range Chicken Pieces - 6
Onions - 2
Carrot - 360g
Pumpkin Chunks - 600g
NOMU Mexican Spice Blend - 15ml
Salad Leaves - 60g
Radish - 60g
Fresh Parsley - 12g
Sunflower Seeds - 30g
That Mayo (Garlic) - 90ml
DON’T BE TRAY ME
Preheat the oven to 220°C. Pat the chicken pieces dry with paper towel. Place on a roasting tray along with the onion & carrot wedges and the pumpkin pieces. Coat in oil, the NOMU spice blend (to taste), and seasoning. Pop in the hot oven and roast until cooked through and starting to crisp, 30-35 minutes (shifting halfway).
FOR THE FRESHNESS
While the chicken and veg are roasting, rinse the salad leaves, the radish, and the parsley. Roughly chop the parsley. Cut the radish into quarters or thinly slice. Set aside.
BE-LEAF ME, IT’S GOOD
Just before serving, combine the rinsed salad leaves, the sunflower seeds, the sliced or quartered radish, a drizzle of olive oil, and seasoning.
DINNER IS SERVED!
Plate up the roasted chicken and the veg. Dollop over the mayo and sprinkle over the chopped parsley. Serve with the fresh salad. Easy peasy, Chef!
Free-range Chicken Pieces - 8
Onions - 2
Carrot - 480g
Pumpkin Chunks - 800g
NOMU Mexican Spice Blend - 20ml
Salad Leaves - 80g
Radish - 80g
Fresh Parsley - 15g
Sunflower Seeds - 40g
That Mayo (Garlic) - 125ml
Woolies Products in this dish
