What are the main ingredients in TRAY-BAKED CHICKEN WONDER?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

What is the nutritional information of TRAY-BAKED CHICKEN WONDER?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare TRAY-BAKED CHICKEN WONDER?

IT TASTES SO NICE, THEY NAMED IT TWICE!: Place the couscous and stock in a shallow bowl and submerge in 250ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 5-8 minutes until tender. Once cooked, fluff up with the fork and gently mix in three-quarters of the chopped parsley. CRUNCH TIME: Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool. CHEESE IT UP: When the roast has 10 minutes remaining, remove the tray of veggies from the oven. Squeeze over the juice of 2 lemon wedges and sprinkle over three-quarters of the grated hard cheese. Return to the oven for the remaining time until the cheese has melted. LOAD IT UP: Serve up some parsley couscous and pile on the warm, cheesy veggies. Top with the roast chicken leg and scatter over the crispy chickpeas. Garnish with the remaining grated cheese and chopped parsley. Finish off with a sprinkle of toasted pumpkin seeds and serve with a lemon wedge on the side. Easy as that! ALL TOGETHER NOW!: Preheat the oven to 200°C. Boil the kettle for step 2. Place the chicken legs on a roasting tray and pat dry with some paper towel. Coat in oil, half of the Roast Rub, and seasoning. Roast in the hot oven for 35-40 minutes. At the halfway mark, scatter the drained chickpeas around the chicken, shifting to coat them in the roasting oils, and season to taste. Place the broccoli pieces and rinsed whole baby tomatoes on a separate roasting tray. Coat in oil, the remaining Roast Rub, and seasoning. Place both trays in the oven for the remaining roasting time. On completion, all ingredients should be cooked through and the chicken and chickpeas should be crispy.

What should be prepared from my kitchen to make TRAY-BAKED CHICKEN WONDER?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

TRAY-BAKED CHICKEN WONDER

Prep it, spice it, and chuck it in the oven! A roast of crispy chicken leg, blistered baby tomatoes, crunchy chickpeas, and charred broc – with melted hard cheese and a twist of lemon. All on a bed of herb-infused couscous. Effortless!

TRAY-BAKED CHICKEN WONDER

with cheesy roast broccoli, baby tomatoes & chickpeas

Hands on Time: 15 - 25 minutes

Overall Time: 45 - 60 minutes

Ingredients:

Baby Tomatoes
Broccoli Florets
Chicken
Chickpeas
Free-Range Chicken Leg Quarter
Fresh Parsley
Italian-style Hard Cheese
Lemon
NOMU Roast Rub
Pumpkin Seeds
Vegetable Stock
Whole Wheat Couscous

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Serves 1

ALL TOGETHER NOW!
Preheat the oven to 200°C. Boil the kettle for step 2. Select a roasting tray large enough to cook the chicken leg and veg. Place the chicken on the tray and pat dry with some paper towel. Coat in oil, half of the Roast Rub, and seasoning. Roast in the hot oven for 30-35 minutes. At the halfway mark, scatter the drained chickpeas, broccoli pieces, and rinsed whole baby tomatoes around the chicken. Coat in oil, the remaining Roast Rub, and seasoning. Return the tray to the oven for the remaining roasting time. On completion, all ingredients should be cooked through and the chicken and chickpeas should be crispy.
IT TASTES SO NICE, THEY NAMED IT TWICE!
Place the couscous and stock in a shallow bowl and submerge in 125ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 5-8 minutes until tender. Once cooked, fluff up with the fork and gently mix in three-quarters of the chopped parsley.
CRUNCH TIME
Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
CHEESE IT UP
When the roast has 10 minutes remaining, remove the tray from the oven. Squeeze over the juice of 1 lemon wedge and sprinkle over three-quarters of the grated hard cheese. Return to the oven for the remaining time until the cheese has melted.
LOAD IT UP
Serve up some parsley couscous and pile on the warm, cheesy veggies. Top with the roast chicken leg and garnish with the remaining grated cheese and chopped parsley. Finish off with a sprinkle of toasted pumpkin seeds and serve with a lemon wedge on the side. Easy as that!

Free-Range Chicken Leg Quarter - 1
NOMU Roast Rub - 5ml
Chickpeas - 60g
Broccoli Florets - 150g
Baby Tomatoes - 100g
Whole Wheat Couscous - 75ml
Vegetable Stock - 5ml
Fresh Parsley - 3g
Pumpkin Seeds - 10g
Lemon - 1
Italian-Style Hard Cheese - 20g

Download the Recipe

Serves 2

ALL TOGETHER NOW!
Preheat the oven to 200°C. Boil the kettle for step 2. Place the chicken legs on a roasting tray and pat dry with some paper towel. Coat in oil, half of the Roast Rub, and seasoning. Roast in the hot oven for 35-40 minutes. At the halfway mark, scatter the drained chickpeas around the chicken, shifting to coat them in the roasting oils, and season to taste. Place the broccoli pieces and rinsed whole baby tomatoes on a separate roasting tray. Coat in oil, the remaining Roast Rub, and seasoning. Place both trays in the oven for the remaining roasting time. On completion, all ingredients should be cooked through and the chicken and chickpeas should be crispy.
IT TASTES SO NICE, THEY NAMED IT TWICE!
Place the couscous and stock in a shallow bowl and submerge in 250ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 5-8 minutes until tender. Once cooked, fluff up with the fork and gently mix in three-quarters of the chopped parsley.
CRUNCH TIME
Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
CHEESE IT UP
When the roast has 10 minutes remaining, remove the tray of veggies from the oven. Squeeze over the juice of 2 lemon wedges and sprinkle over three-quarters of the grated hard cheese. Return to the oven for the remaining time until the cheese has melted.
LOAD IT UP
Serve up some parsley couscous and pile on the warm, cheesy veggies. Top with the roast chicken leg and scatter over the crispy chickpeas. Garnish with the remaining grated cheese and chopped parsley. Finish off with a sprinkle of toasted pumpkin seeds and serve with a lemon wedge on the side. Easy as that!

Free-Range Chicken Leg Quarter - 2
NOMU Roast Rub - 10ml
Chickpeas - 120g
Broccoli Florets - 300g
Baby Tomatoes - 200g
Whole Wheat Couscous - 150ml
Vegetable Stock - 10ml
Fresh Parsley - 5g
Pumpkin Seeds - 20g
Lemon - 1
Italian-Style Hard Cheese - 40g

Download the Recipe

Serves 3

ALL TOGETHER NOW!
Preheat the oven to 200°C. Boil the kettle for step 2. Place the chicken legs on a roasting tray and pat dry with some paper towel. Coat in oil, half of the Roast Rub, and seasoning. Roast in the hot oven for 35-40 minutes. At the halfway mark, scatter the drained chickpeas around the chicken, shifting to coat them in the roasting oils, and season to taste. Place the broccoli pieces and rinsed whole baby tomatoes on a separate roasting tray. Coat in oil, the remaining Roast Rub, and seasoning. Place both trays in the oven for the remaining roasting time. On completion, all ingredients should be cooked through and the chicken and chickpeas should be crispy.
IT TASTES SO NICE, THEY NAMED IT TWICE!
Place the couscous and stock in a shallow bowl and submerge in 250ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 5-8 minutes until tender. Once cooked, fluff up with the fork and gently mix in three-quarters of the chopped parsley.
CRUNCH TIME
Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
CHEESE IT UP
When the roast has 10 minutes remaining, remove the tray of veggies from the oven. Squeeze over the juice of 2 lemon wedges and sprinkle over three-quarters of the grated hard cheese. Return to the oven for the remaining time until the cheese has melted.
LOAD IT UP
Serve up some parsley couscous and pile on the warm, cheesy veggies. Top with the roast chicken leg and scatter over the crispy chickpeas. Garnish with the remaining grated cheese and chopped parsley. Finish off with a sprinkle of toasted pumpkin seeds and serve with a lemon wedge on the side. Easy as that!

Free-Range Chicken Leg Quarter - 2
NOMU Roast Rub - 10ml
Chickpeas - 120g
Broccoli Florets - 300g
Baby Tomatoes - 200g
Whole Wheat Couscous - 150ml
Vegetable Stock - 10ml
Fresh Parsley - 5g
Pumpkin Seeds - 20g
Lemon - 1
Italian-Style Hard Cheese - 40g

Download the Recipe

Serves 4

ALL TOGETHER NOW!
Preheat the oven to 200°C. Boil the kettle for step 2. Place the chicken legs on a roasting tray and pat dry with some paper towel. Coat in oil, half of the Roast Rub, and seasoning. Roast in the hot oven for 40-45 minutes. At the halfway mark, scatter the drained chickpeas around the chicken, shifting to coat them in the roasting oils, and season to taste. Place the broccoli pieces and rinsed whole baby tomatoes on a separate roasting tray. Coat in oil, the remaining Roast Rub, and seasoning. Place both trays in the oven for the remaining roasting time. On completion, all ingredients should be cooked through and the chicken and chickpeas should be crispy.
IT TASTES SO NICE, THEY NAMED IT TWICE!
Place the couscous and stock in a shallow bowl and submerge in 500ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 5-8 minutes until tender. Once cooked, fluff up with the fork and gently mix in three-quarters of the chopped parsley.
CRUNCH TIME
Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
CHEESE IT UP
When the roast has 10 minutes remaining, remove the tray of veggies from the oven. Squeeze over the juice of 4 lemon wedges and sprinkle over three-quarters of the grated hard cheese. Return to the oven for the remaining time until the cheese has melted.
LOAD IT UP
Serve up some parsley couscous and pile on the warm, cheesy veggies. Top with the roast chicken leg and scatter over the crispy chickpeas. Garnish with the remaining grated cheese and chopped parsley. Finish off with a sprinkle of toasted pumpkin seeds and serve with a lemon wedge on the side. Easy as that!