What are the main ingredients in Lemon & Herb Chicken Bake?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Sugar/Sweetener/Honey

What is the nutritional information of Lemon & Herb Chicken Bake?

Calories: 854, Carbs: 56 grams, Fat: grams, Protein: 65.5 grams, Sugar: 24.5 grams, Salt: 761 grams

How do I prepare Lemon & Herb Chicken Bake?

ROAST: Preheat the oven to 200°C. Spread the chicken pieces on a roasting tray. Pat the chicken dry with paper towel. Add the sweet potato pieces and the onion wedges, and coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). PICKLED RADISH: In a small bowl, combine the red wine vinegar, 2 tbsp of water, 10ml of sweetener, and seasoning. Add the radish slices and set aside. LEMON FLAVOUR: When the roast has been in the oven for 10-15 minutes, scatter over the lemon rounds, and roast for the remaining time until cooked through. SUNFLOWER SEEDS: In the final 5-8 minutes, scatter the sunflower seeds over the roast and toast in the oven for the remaining time. SOME FRESHNESS: Discard some of the pickling liquid from the bowl with the radish. Add the shredded salad leaves, and the charred green beans. Add a drizzle of olive oil, toss to combine, and season. DINNER IS READY: Plate up the loaded lemony roast, and side with the warm salad. Well done, Chef! GREEN BEANS: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the halved green beans until starting to char, 5-6 minutes (shifting occasionally). Remove from the pan, season, and cover.

What should be prepared from my kitchen to make Lemon & Herb Chicken Bake?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Sugar/Sweetener/Honey

Lemon & Herb Chicken Bake

Lemon-infused chicken, and sweet potato & onion wedges are roasted until mouthwatering perfection, then plated up with a charred green bean, pickled radish & fresh greens salad. If this dish was any easier to make, it would have to roast itself, Chef!

Lemon & Herb Chicken Bake

with a pickled radish & green bean salad

Hands on Time: 25 - 40 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Chicken
Free-range Chicken Pieces
Green Beans
Lemon
Lemons
NOMU Roast Rub
Onion
Onions
Radish
Red Wine Vinegar
Salad Leaves
Sunflower Seeds
Sweet Potato Chunks

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Sugar/Sweetener/Honey

Serves 1

ROAST
Preheat the oven to 200°C. Spread the chicken pieces on a roasting tray. Pat the chicken dry with paper towel. Add the sweet potato pieces and the onion wedges, and coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
PICKLED RADISH
In a small bowl, combine the red wine vinegar, 1 tbsp of water, 5ml of sweetener, and seasoning. Add the radish slices and set aside.
LEMON FLAVOUR
When the roast has been in the oven for 10-15 minutes, scatter over the lemon rounds, and roast for the remaining time until cooked through.
SUNFLOWER SEEDS
In the final 5-8 minutes, scatter the sunflower seeds over the roast and toast in the oven for the remaining time.
GREEN BEANS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the halved green beans until starting to char, 4-5 minutes (shifting occasionally). Remove from the pan, season, and cover.
SOME FRESHNESS
Discard some of the pickling liquid from the bowl with the radish. Add the shredded salad leaves, and the charred green beans. Add a drizzle of olive oil, toss to combine, and season.
DINNER IS READY
Plate up the loaded lemony roast, and side with the warm salad. Well done, Chef!

Free-range Chicken Pieces - 2
Sweet Potato Chunks - 200g
Onion - 1
NOMU Roast Rub - 10ml
Red Wine Vinegar - 15ml
Radish - 20g
Lemon - 1
Sunflower Seeds - 10g
Green Beans - 100g
Salad Leaves - 20g

Download the Recipe

Serves 2

ROAST
Preheat the oven to 200°C. Spread the chicken pieces on a roasting tray. Pat the chicken dry with paper towel. Add the sweet potato pieces and the onion wedges, and coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
PICKLED RADISH
In a small bowl, combine the red wine vinegar, 2 tbsp of water, 10ml of sweetener, and seasoning. Add the radish slices and set aside.
LEMON FLAVOUR
When the roast has been in the oven for 10-15 minutes, scatter over the lemon rounds, and roast for the remaining time until cooked through.
SUNFLOWER SEEDS
In the final 5-8 minutes, scatter the sunflower seeds over the roast and toast in the oven for the remaining time.
GREEN BEANS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the halved green beans until starting to char, 5-6 minutes (shifting occasionally). Remove from the pan, season, and cover.
SOME FRESHNESS
Discard some of the pickling liquid from the bowl with the radish. Add the shredded salad leaves, and the charred green beans. Add a drizzle of olive oil, toss to combine, and season.
DINNER IS READY
Plate up the loaded lemony roast, and side with the warm salad. Well done, Chef!

Free-range Chicken Pieces - 4
Sweet Potato Chunks - 400g
Onion - 1
NOMU Roast Rub - 20ml
Red Wine Vinegar - 30ml
Radish - 40g
Lemon - 1
Sunflower Seeds - 20g
Green Beans - 200g
Salad Leaves - 40g

Download the Recipe

Serves 3

ROAST
Preheat the oven to 200°C. Spread the chicken pieces on a roasting tray. Pat the chicken dry with paper towel. Add the sweet potato pieces and the onion wedges, and coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 35-40 minutes (shifting halfway).
PICKLED RADISH
In a small bowl, combine the red wine vinegar, 3 tbsp of water, 15ml of sweetener, and seasoning. Add the radish slices and set aside.
LEMON FLAVOUR
When the roast has been in the oven for 10-15 minutes, scatter over the lemon rounds, and roast for the remaining time until cooked through.
SUNFLOWER SEEDS
In the final 5-8 minutes, scatter the sunflower seeds over the roast and toast in the oven for the remaining time.
GREEN BEANS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the halved green beans until starting to char, 5-6 minutes (shifting occasionally). Remove from the pan, season, and cover.
SOME FRESHNESS
Discard some of the pickling liquid from the bowl with the radish. Add the shredded salad leaves, and the charred green beans. Add a drizzle of olive oil, toss to combine, and season.
DINNER IS READY
Plate up the loaded lemony roast, and side with the warm salad. Well done, Chef!

Free-range Chicken Pieces - 6
Sweet Potato Chunks - 600g
Onions - 2
NOMU Roast Rub - 30ml
Red Wine Vinegar - 45ml
Radish - 60g
Lemons - 2
Sunflower Seeds - 30g
Green Beans - 300g
Salad Leaves - 60g

Download the Recipe

Serves 4

ROAST
Preheat the oven to 200°C. Spread the chicken pieces on a roasting tray. Pat the chicken dry with paper towel. Add the sweet potato pieces and the onion wedges, and coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 35-40 minutes (shifting halfway).
PICKLED RADISH
In a small bowl, combine the red wine vinegar, 4 tbsp of water, 20ml of sweetener, and seasoning. Add the radish slices and set aside.
LEMON FLAVOUR
When the roast has been in the oven for 10-15 minutes, scatter over the lemon rounds, and roast for the remaining time until cooked through.
SUNFLOWER SEEDS
In the final 5-8 minutes, scatter the sunflower seeds over the roast and toast in the oven for the remaining time.
GREEN BEANS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the halved green beans until starting to char, 6-7 minutes (shifting occasionally). Remove from the pan, season, and cover.
SOME FRESHNESS
Discard some of the pickling liquid from the bowl with the radish. Add the shredded salad leaves, and the charred green beans. Add a drizzle of olive oil, toss to combine, and season.
DINNER IS READY
Plate up the loaded lemony roast, and side with the warm salad. Well done, Chef!