What are the main ingredients in Lemon & Thyme Chicken Roast?

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

What is the nutritional information of Lemon & Thyme Chicken Roast?

Calories: 805, Carbs: 66 grams, Fat: grams, Protein: 62.6 grams, Sugar: 12.3 grams, Salt: 826 grams

How do I prepare Lemon & Thyme Chicken Roast?

ALL ABOARD THE DINNER TRAIN!: Plate up the uber crispy roast chicken and potatoes. Side with the broccoli, tomatoes, and fragrant salad. Garnish with the remaining basil and a lemon wedge. Magnificent! READY THE ROAST!: Preheat the oven to 200°C. Pat the chicken dry with paper towel and place on a roasting tray with the halved baby potatoes – use two trays if necessary. Coat in oil, the thyme leaves, ½ of the roast rub, and seasoning. Roast in the hot oven for 35-40 minutes, shifting halfway. Place the broccoli pieces, baby tomatoes, and 2 lemon wedges on a separate roasting tray. Coat in oil, the remaining roast rub, and seasoning. MAKE THE DRESSING & TOSS THE SALAD: Squeeze the juice of 1 lemon wedge into a small bowl. Add in 1 tsp of a sweetener of choice, ½ of the chopped basil, and 2 tbsp of olive oil. Whisk until well combined and season. Place the rinsed green leaves, cucumber half-moons, and sliced radish in a salad bowl. Toss through the basil dressing until coated, and set aside. VEGGIE TIME: When the roast has been in for 10 minutes, pop the tray of veg in the oven and cook for 15-20 minutes until the broccoli is charred and the tomatoes are blistered. CRISPY CHICKY: When the veg is cooked, remove from the oven. Remove the lemon wedges from the tray and set aside to cool slightly. Turn the oven up to the highest setting and grill the chicken and potatoes for the remaining roasting time until the chicken skin is crispy. Watch closely to make sure nothing burns! Remove from the oven on completion. Squeeze the juice from the roast lemon over the tray of veg.

What should be prepared from my kitchen to make Lemon & Thyme Chicken Roast?

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

Lemon & Thyme Chicken Roast

Prep it, spice it, and chuck it in the oven! A roast of herby chicken, blistered tomatoes, crispy baby potatoes, and charred broccoli. Accompanied by a fresh salad with a drizzle of basil dressing.

Lemon & Thyme Chicken Roast

with tender broccoli, baby tomatoes & golden potatoes

Hands on Time: 15 - 30 minutes

Overall Time: 45 - 65 minutes

Download the Recipe for 2

Ingredients:

Baby Potatoes
Baby Tomatoes
Broccoli Florets
Chicken
Cucumber
Free-Range Chicken Leg Quarter
Free-range Chicken Leg Quarters
Fresh Basil
Fresh Thyme
Green Leaves
Lemon
Lemons
NOMU Roast Rub
Radish

From your kitchen:

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

Serves 1

READY THE ROAST!
Preheat the oven to 200°C. Pat the chicken dry with paper towel and place on a roasting tray with the halved baby potatoes. Coat in oil, the thyme leaves, ½ of the roast rub, and seasoning. Roast in the hot oven for 30-35 minutes, shifting halfway. Place the broccoli pieces, baby tomatoes, and 1 lemon wedge on a separate roasting tray. Coat in oil, the remaining roast rub, and seasoning to taste.
MAKE THE DRESSING & TOSS THE SALAD
Squeeze the juice of ½ a lemon wedge into a small bowl. Add in ½ a tsp of a sweetener of choice, ½ of the chopped basil, and 1 tbsp of olive oil. Whisk until well combined and season. Place the rinsed green leaves, cucumber half-moons, and sliced radish in a salad bowl. Toss through the basil dressing until coated, and set aside.
VEGGIE TIME
When the roast has been in for 10 minutes, pop the tray of veg in the oven and cook for 15-20 minutes until the broccoli is charred and the tomatoes are blistered.
CRISPY CHICKY
When the veg is cooked, remove from the oven. Remove the lemon wedge from the tray and set aside to cool slightly. Turn the oven up to the highest setting and grill the chicken and potatoes for the remaining roasting time until the chicken skin is crispy. Watch closely to make sure nothing burns! Remove from the oven on completion. Squeeze the juice from the roast lemon over the tray of veg.
ALL ABOARD THE DINNER TRAIN!
Plate up the uber crispy roast chicken and potatoes. Side with the broccoli, tomatoes, and fragrant salad. Garnish with the remaining basil and a lemon wedge. Magnificent!

Free-range Chicken Leg Quarter - 1
Baby Potatoes - 200g
Fresh Thyme - 2g
NOMU Roast Rub - 10ml
Broccoli Florets - 150g
Baby Tomatoes - 100g
Lemon - 1
Fresh Basil - 3g
Green Leaves - 20g
Cucumber - 50g
Radish - 20g

Download the Recipe

Serves 2

READY THE ROAST!
Preheat the oven to 200°C. Pat the chicken dry with paper towel and place on a roasting tray with the halved baby potatoes – use two trays if necessary. Coat in oil, the thyme leaves, ½ of the roast rub, and seasoning. Roast in the hot oven for 35-40 minutes, shifting halfway. Place the broccoli pieces, baby tomatoes, and 2 lemon wedges on a separate roasting tray. Coat in oil, the remaining roast rub, and seasoning.
MAKE THE DRESSING & TOSS THE SALAD
Squeeze the juice of 1 lemon wedge into a small bowl. Add in 1 tsp of a sweetener of choice, ½ of the chopped basil, and 2 tbsp of olive oil. Whisk until well combined and season. Place the rinsed green leaves, cucumber half-moons, and sliced radish in a salad bowl. Toss through the basil dressing until coated, and set aside.
VEGGIE TIME
When the roast has been in for 10 minutes, pop the tray of veg in the oven and cook for 15-20 minutes until the broccoli is charred and the tomatoes are blistered.
CRISPY CHICKY
When the veg is cooked, remove from the oven. Remove the lemon wedges from the tray and set aside to cool slightly. Turn the oven up to the highest setting and grill the chicken and potatoes for the remaining roasting time until the chicken skin is crispy. Watch closely to make sure nothing burns! Remove from the oven on completion. Squeeze the juice from the roast lemon over the tray of veg.
ALL ABOARD THE DINNER TRAIN!
Plate up the uber crispy roast chicken and potatoes. Side with the broccoli, tomatoes, and fragrant salad. Garnish with the remaining basil and a lemon wedge. Magnificent!

Free-range Chicken Leg Quarters - 2
Baby Potatoes - 400g
Fresh Thyme - 4g
NOMU Roast Rub - 20ml
Broccoli Florets - 300g
Baby Tomatoes - 200g
Lemon - 1
Fresh Basil - 5g
Green Leaves - 40g
Cucumber - 100g
Radish - 40g

Download the Recipe

Serves 3

READY THE ROAST!
Preheat the oven to 200°C. Pat the chicken dry with paper towel and place on a roasting tray with the halved baby potatoes – use two trays if necessary. Coat in oil, the thyme leaves, ½ of the roast rub, and seasoning. Roast in the hot oven for 35-40 minutes, shifting halfway. Place the broccoli pieces, baby tomatoes, and 3 lemon wedges on a separate roasting tray. Coat in oil, the remaining roast rub, and seasoning.
MAKE THE DRESSING & TOSS THE SALAD
Squeeze the juice of 1 ½ lemon wedges into a small bowl. Add in 1½ tsp of a sweetener of choice, ½ of the chopped basil, and 3 tbsp of olive oil. Whisk until well combined and season. Place the rinsed green leaves, cucumber half-moons, and sliced radish in a large salad bowl. Toss through the basil dressing until coated, and set aside.
VEGGIE TIME
When the roast has 20 minutes remaining, pop the tray of veg in the oven and cook for 20-25 minutes until the broccoli is charred and the tomatoes are blistered.
CRISPY CHICKY
When the veg is cooked, remove from the oven. Remove the lemon wedges from the tray and set aside to cool slightly. Turn the oven up to the highest setting and grill the chicken and potatoes for the remaining roasting time until the chicken skin is crispy. Watch closely to make sure nothing burns! Remove from the oven on completion. Squeeze the juice from the roast lemon over the tray of veg.
ALL ABOARD THE DINNER TRAIN!
Plate up the uber crispy roast chicken and potatoes. Side with the broccoli, tomatoes, and fragrant salad. Garnish with the remaining basil and a lemon wedge. Magnificent!

Free-range Chicken Leg Quarters - 3
Baby Potatoes - 600g
Fresh Thyme - 6g
NOMU Roast Rub - 30ml
Broccoli Florets - 450g
Baby Tomatoes - 300g
Lemons - 2
Fresh Basil - 8g
Green Leaves - 60g
Cucumber - 150g
Radish - 60g

Download the Recipe

Serves 4

READY THE ROAST!
Preheat the oven to 200°C. Pat the chicken dry with paper towel and place on a roasting tray with the halved baby potatoes – use two trays if necessary. Coat in oil, the thyme leaves, ½ of the roast rub, and seasoning. Roast in the hot oven for 40-45 minutes, shifting halfway. Place the broccoli pieces, baby tomatoes, and 4 lemon wedges on a separate roasting tray. Coat in oil, the remaining roast rub, and seasoning.
MAKE THE DRESSING & TOSS THE SALAD
Squeeze the juice of 2 lemon wedges into a small bowl. Add in 2 tsp of a sweetener of choice, ½ of the chopped basil, and 4 tbsp of olive oil. Whisk until well combined and season. Place the rinsed green leaves, cucumber half-moons, and sliced radish in a large salad bowl. Toss through the basil dressing until coated, and set aside.
VEGGIE TIME
When the roast has 20 minutes remaining, pop the tray of veg in the oven and cook for 20-25 minutes until the broccoli is charred and the tomatoes are blistered.
CRISPY CHICKY
When the veg is cooked, remove from the oven. Remove the lemon wedges from the tray and set aside to cool slightly. Turn the oven up to the highest setting and grill the chicken and potatoes for the remaining roasting time until the chicken skin is crispy. Watch closely to make sure nothing burns! Remove from the oven on completion. Squeeze the juice from the roast lemon over the tray of veg.
ALL ABOARD THE DINNER TRAIN!
Plate up the uber crispy roast chicken and potatoes. Side with the broccoli, tomatoes, and fragrant salad. Garnish with the remaining basil and a lemon wedge. Magnificent!