Let’s celebrate Christmas in July! Enjoy heart-warming flavours of oven-roasted chicken, covered in delicious homemade chicken gravy. A side of roasted cauliflower, silky onions and smooth pumpkin mash dotted with crunchy toasted pumpkin seeds make this dish the best culinary gift.
Roast Chicken & Cauliflower
Roast Chicken & Cauliflower
with roasted pumpkin mash & gravy
Hands on Time: 30 - 50 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Cauliflower Florets
- Chicken
- Free-range Chicken Pieces
- Fresh Rosemary
- Garlic Clove
- Garlic Cloves
- Gravy Seasoning
- NOMU Poultry Rub
- Pumpkin Chucks
- Pumpkin Chunks
- Pumpkin Seeds
- Red Onion
- Red Onions
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Milk (optional)
- Paper Towel
- Butter (optional)
OVEN-ROASTED CHICKEN
Preheat the oven to 200°C. Spread the chicken pieces and the onion wedges on a roasting tray. Pat the chicken dry with paper towel. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 30-35 minutes.
PUMPKIN MASH
Spread the pumpkin pieces on a separate roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Place the roasted pumpkin in a bowl with a knob of butter (optional) and a splash of water or milk. Mash with a fork and cover.
CAULIFLOWER
In a bowl, toss the cauliflower pieces with a drizzle of oil and seasoning. When the chicken has 20 minutes remaining, scatter the dressed cauliflower over the tray with the chicken and roast for the remaining time.
TOASTY SEEDS
Place the pumpkin seeds in a saucepan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the saucepan and set aside.
HOMEMADE GRAVY
In a small bowl, combine the gravy seasoning with 10ml of cold water to form a slurry. Set aside. Return the saucepan to medium heat with a drizzle of oil. When hot, fry the grated garlic and the rinsed rosemary sprigs until fragrant, 1-2 minutes. Add 150ml of water and bring to a simmer. Stir through the gravy seasoning slurry. Simmer until thickened, 2-3 minutes. Remove from the heat, stir through a knob of butter (optional), and season (if necessary). Remove the rosemary sprigs and discard.
DINNER IS SERVED
Plate up the roast chicken and spoon over the gravy. Side with the roast veg and the pumpkin mash. Top the pumpkin mash with the toasted pumpkin seeds. Beautiful, Chef!
Free-range Chicken Pieces - 2
Red Onion - 1
NOMU Poultry Rub - 7,5ml
Pumpkin Chunks - 250g
Cauliflower Florets - 150g
Pumpkin Seeds - 10g
Gravy Seasoning - 15ml
Garlic Clove - 1
Fresh Rosemary - 3g
OVEN-ROASTED CHICKEN
Preheat the oven to 200°C. Spread the chicken pieces and the onion wedges on a roasting tray. Pat the chicken dry with paper towel. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 30-35 minutes.
PUMPKIN MASH
Spread the pumpkin pieces on a separate roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Place the roasted pumpkin in a bowl with a knob of butter (optional) and a splash of water or milk. Mash with a fork and cover.
CAULIFLOWER
In a bowl, toss the cauliflower pieces with a drizzle of oil and seasoning. When the chicken has 20 minutes remaining, scatter the dressed cauliflower over the tray with the chicken and roast for the remaining time.
TOASTY SEEDS
Place the pumpkin seeds in a saucepan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the saucepan and set aside.
HOMEMADE GRAVY
In a small bowl, combine the gravy seasoning with 20ml of cold water to form a slurry. Set aside. Return the saucepan to medium heat with a drizzle of oil. When hot, fry the grated garlic and the rinsed rosemary sprigs until fragrant, 1-2 minutes. Add 300ml of water and bring to a simmer. Stir through the gravy seasoning slurry. Simmer until thickened, 3-4 minutes. Remove from the heat, stir through a knob of butter (optional), and season (if necessary). Remove the rosemary sprigs and discard.
DINNER IS SERVED
Plate up the roast chicken and spoon over the gravy. Side with the roast veg and the pumpkin mash. Top the pumpkin mash with the toasted pumpkin seeds. Beautiful, Chef!
Free-range Chicken Pieces - 4
Red Onion - 1
NOMU Poultry Rub - 15ml
Pumpkin Chunks - 500g
Cauliflower Florets - 300g
Pumpkin Seeds - 20g
Gravy Seasoning - 30ml
Garlic Clove - 1
Fresh Rosemary - 5g
OVEN-ROASTED CHICKEN
Preheat the oven to 200°C. Spread the chicken pieces and the onion wedges on a roasting tray. Pat the chicken dry with paper towel. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 35-40 minutes.
PUMPKIN MASH
Spread the pumpkin pieces on a separate roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Place the roasted pumpkin in a bowl with a knob of butter (optional) and a splash of water or milk. Mash with a fork and cover.
CAULIFLOWER
In a bowl, toss the cauliflower pieces with a drizzle of oil and seasoning. When the chicken has 20 minutes remaining, scatter the dressed cauliflower over the tray with the chicken and roast for the remaining time.
TOASTY SEEDS
Place the pumpkin seeds in a saucepan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the saucepan and set aside.
HOMEMADE GRAVY
In a small bowl, combine the gravy seasoning with 30ml of cold water to form a slurry. Set aside. Return the saucepan to medium heat with a drizzle of oil. When hot, fry the grated garlic and the rinsed rosemary sprigs until fragrant, 1-2 minutes. Add 450ml of water and bring to a simmer. Stir through the gravy seasoning slurry. Simmer until thickened, 4-5 minutes. Remove from the heat, stir through a knob of butter (optional), and season (if necessary). Remove the rosemary sprigs and discard.
DINNER IS SERVED
Plate up the roast chicken and spoon over the gravy. Side with the roast veg and the pumpkin mash. Top the pumpkin mash with the toasted pumpkin seeds. Beautiful, Chef!
Free-range Chicken Pieces - 6
Red Onions - 2
NOMU Poultry Rub - 22,5ml
Pumpkin Chucks - 750g
Cauliflower Florets - 450g
Pumpkin Seeds - 30g
Gravy Seasoning - 45ml
Garlic Cloves - 2
Fresh Rosemary - 8g
OVEN-ROASTED CHICKEN
Preheat the oven to 200°C. Spread the chicken pieces and the onion wedges on a roasting tray. Pat the chicken dry with paper towel. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 35-40 minutes.
PUMPKIN MASH
Spread the pumpkin pieces on a separate roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Place the roasted pumpkin in a bowl with a knob of butter (optional) and a splash of water or milk. Mash with a fork and cover.
CAULIFLOWER
In a bowl, toss the cauliflower pieces with a drizzle of oil and seasoning. When the chicken has 20 minutes remaining, scatter the dressed cauliflower over the tray with the chicken and roast for the remaining time.
TOASTY SEEDS
Place the pumpkin seeds in a saucepan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the saucepan and set aside.
HOMEMADE GRAVY
In a small bowl, combine the gravy seasoning with 40ml of cold water to form a slurry. Set aside. Return the saucepan to medium heat with a drizzle of oil. When hot, fry the grated garlic and the rinsed rosemary sprigs until fragrant, 1-2 minutes. Add 600ml of water and bring to a simmer. Stir through the gravy seasoning slurry. Simmer until thickened, 4-5 minutes. Remove from the heat, stir through a knob of butter (optional), and season (if necessary). Remove the rosemary sprigs and discard.
DINNER IS SERVED
Plate up the roast chicken and spoon over the gravy. Side with the roast veg and the pumpkin mash. Top the pumpkin mash with the toasted pumpkin seeds. Beautiful, Chef!
Free-range Chicken Pieces - 8
Red Onions - 2
NOMU Poultry Rub - 30ml
Pumpkin Chunks - 1kg
Cauliflower Florets - 600g
Pumpkin Seeds - 40g
Gravy Seasoning - 60ml
Garlic Cloves - 2
Fresh Rosemary - 10g
Woolies Products in this dish
