A hearty chicken roast dinner that’s easy to make and even easier to eat. Chunks of roasted beetroot, onion and butternut sit next to crispy chicken pieces. Sided with a minty salad containing pops of fresh peas and creamy feta.
Chicken & Roast Veg
Chicken & Roast Veg
with almonds & Danish-style feta
Hands on Time: 15 - 30 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Almonds
- Beetroot
- Butternut Chunks
- Chicken
- Danish-style Feta
- Free-range Chicken Pieces
- Fresh Mint
- Green Leaves
- NOMU Poultry Rub
- Onion
- Onions
- Peas
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
LIVING ON THE VEG
Preheat the oven to 200°C. Boil the kettle. Spread the butternut pieces, the beetroot pieces, and the onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
IN GOES THE CHICKEN
Pat dry the chicken pieces with paper towel. Place on a separate roasting tray, coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
NUTTY
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CAN I HAVE SOME MORE, PEAS?
Submerge the peas in boiling water until plump, 2-3 minutes. Drain and toss with the rinsed leaves, the chopped mint, a drizzle of olive oil, and ¾ of the crumbled feta. Season and set aside.
WINNER DINNER!
Plate up the crispy chicken pieces and side with the roasted veg. Pile up the mint & pea salad on the side and scatter over any remaining feta. Garnish it all with the toasted almonds, and there you have it!
Butternut Chunks - 250g
Beetroot - 200g
Onion - 1
Free-range Chicken Pieces - 2
NOMU Poultry Rub - 10ml
Almonds - 20g
Peas - 50g
Green Leaves - 20g
Fresh Mint - 3g
Danish-style Feta - 30g
LIVING ON THE VEG
Preheat the oven to 200°C. Boil the kettle. Spread the butternut pieces, the beetroot pieces, and the onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
IN GOES THE CHICKEN
Pat dry the chicken pieces with paper towel. Place on a separate roasting tray, coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
NUTTY
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CAN I HAVE SOME MORE, PEAS?
Submerge the peas in boiling water until plump, 2-3 minutes. Drain and toss with the rinsed leaves, the chopped mint, a drizzle of olive oil, and ¾ of the crumbled feta. Season and set aside.
WINNER DINNER!
Plate up the crispy chicken pieces and side with the roasted veg. Pile up the mint & pea salad on the side and scatter over any remaining feta. Garnish it all with the toasted almonds, and there you have it!
Butternut Chunks - 500g
Beetroot - 400g
Onion - 1
Free-range Chicken Pieces - 4
NOMU Poultry Rub - 20ml
Almonds - 40g
Peas - 100g
Green Leaves - 40g
Fresh Mint - 5g
Danish-style Feta - 60g
LIVING ON THE VEG
Preheat the oven to 200°C. Boil the kettle. Spread the butternut pieces, the beetroot pieces, and the onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
IN GOES THE CHICKEN
Pat dry the chicken pieces with paper towel. Place on a separate roasting tray, coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
NUTTY
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CAN I HAVE SOME MORE, PEAS?
Submerge the peas in boiling water until plump, 2-3 minutes. Drain and toss with the rinsed leaves, the chopped mint, a drizzle of olive oil, and ¾ of the crumbled feta. Season and set aside.
WINNER DINNER!
Plate up the crispy chicken pieces and side with the roasted veg. Pile up the mint & pea salad on the side and scatter over any remaining feta. Garnish it all with the toasted almonds, and there you have it!
Butternut Chunks - 750g
Beetroot - 600g
Onions - 2
Free-range Chicken Pieces - 6
NOMU Poultry Rub - 30ml
Almonds - 60g
Peas - 150g
Green Leaves - 60g
Fresh Mint - 8g
Danish-style Feta - 90g
LIVING ON THE VEG
Preheat the oven to 200°C. Boil the kettle. Spread the butternut pieces, the beetroot pieces, and the onion wedge on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
IN GOES THE CHICKEN
Pat dry the chicken pieces with paper towel. Place on a separate roasting tray, coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
NUTTY
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CAN I HAVE SOME MORE, PEAS?
Submerge the peas in boiling water until plump, 2-3 minutes. Drain and toss with the rinsed leaves, the chopped mint, a drizzle of olive oil, and ¾ of the crumbled feta. Season and set aside.
WINNER DINNER!
Plate up the crispy chicken pieces and side with the roasted veg. Pile up the mint & pea salad on the side and scatter over any remaining feta. Garnish it all with the toasted almonds, and there you have it!
Butternut Chunks - 1kg
Beetroot - 800g
Onions - 2
Free-range Chicken Pieces - 8
NOMU Poultry Rub - 40ml
Almonds - 80g
Peas - 200g
Green Leaves - 80g
Fresh Mint - 10g
Danish-style Feta - 120g
Woolies Products in this dish
