Get ready to welcome an Italian restaurant classic into your kitchen! Our version features chicken pieces and pickled peppers cooked together until juicy, and a simple, sweet and smooth carrot mash to accompany it! Buon appetito!
Scarpariello-style Roast Chicken
Scarpariello-style Roast Chicken
with carrot mash, pickled peppers & red onion
Hands on Time: 15 - 30 minutes
Overall Time: 35 - 60 minutes
Ingredients:
- Carrot
- Chicken
- Chicken Stock
- Free-range Chicken Pieces
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Lemon
- Lemons
- NOMU Provençal Rub
- Pickled Bell Peppers
- Red Onion
- Red Onions
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter (optional)
- Milk (optional)
SCARPARIELLO ROAST
Preheat the oven to 200°C. Boil the kettle. In a roasting tray, combine 50ml of boiling water, the stock, the onion wedges, the rub, the juice of 1 lemon wedge, the grated garlic, and seasoning. Place the Chicken in a bowl. Pat dry with some paper towel, coat in oil, and season. Add to the tray with the onion wedges and roast in the hot oven for 20-25 minutes until cooked through and becoming crispy. In the final 5-8 minutes, add the chopped pickled peppers to the tray.
Carrot MASH
Place a pot over a medium-high heat with 3cm of boiling water covering the base. Once steaming, place the Carrot chunks in a colander over the pot. Cover with a lid and allow to steam for 15-20 minutes until cooked through and soft. If the water starts to dry out before the carrot is cooked, simply add a little more to the pot to continue. Alternatively, use a steamer if you have one. Drain on completion and return to the pot. Add in a knob of butter or coconut oil (optional) and a splash of milk or warm water. Mash until smooth and season to taste.
DRESS YOUR LEAVES
In a bowl, combine the rinsed leaves with the Lemon zest (to taste), a drizzle of oil, and seasoning.
DINNER IS SERVED
Plate up the vibrant Carrot mash and slather with the Scarpariello-style Chicken. Serve the dressed leaves on the side, sprinkle over the chopped parsley, and serve with a lemon wedge. There you have it!
SCARPARIELLO ROAST
Preheat the oven to 200°C. Boil the kettle. In a roasting tray, combine 100ml of boiling water, the stock, the onion wedges, the rub, the juice of 2 lemon wedges, the grated garlic, and seasoning. Place the Chicken in a bowl. Pat dry with some paper towel, coat in oil, and season. Add to the tray with the onion wedges and roast in the hot oven for 25-30 minutes until cooked through and becoming crispy. In the final 5-8 minutes, add the chopped pickled peppers to the tray.
Carrot MASH
Place a pot over a medium-high heat with 3cm of boiling water covering the base. Once steaming, place the Carrot chunks in a colander over the pot. Cover with a lid and allow to steam for 15-20 minutes until cooked through and soft. If the water starts to dry out before the carrot is cooked, simply add a little more to the pot to continue. Alternatively, use a steamer if you have one. Drain on completion and return to the pot. Add in a knob of butter or coconut oil (optional) and a splash of milk or warm water. Mash until smooth and season to taste.
DRESS YOUR LEAVES
In a bowl, combine the rinsed leaves with the Lemon zest (to taste), a drizzle of oil, and seasoning.
DINNER IS SERVED
Plate up the vibrant Carrot mash and slather with the Scarpariello-style Chicken. Serve the dressed leaves on the side, sprinkle over the chopped parsley, and serve with a lemon wedge. There you have it!
SCARPARIELLO ROAST
Preheat the oven to 200°C. Boil the kettle. In a roasting tray, combine 150ml of boiling water, the stock, the onion wedges, the rub, the juice of 3 lemon wedges, the grated garlic, and seasoning. Place the Chicken in a bowl. Pat dry with some paper towel, coat in oil, and season. Add to the tray with the onion wedges and roast in the hot oven for 30-35 minutes until cooked through and becoming crispy. In the final 5-8 minutes, add the chopped pickled peppers to the tray.
Carrot MASH
Place a pot over a medium-high heat with 3cm of boiling water covering the base. Once steaming, place the Carrot chunks in a colander over the pot. Cover with a lid and allow to steam for 15-20 minutes until cooked through and soft. If the water starts to dry out before the carrot is cooked, simply add a little more to the pot to continue. Alternatively, use a steamer if you have one. Drain on completion and return to the pot. Add in a knob of butter or coconut oil (optional) and a splash of milk or warm water. Mash until smooth and season to taste.
DRESS YOUR LEAVES
In a bowl, combine the rinsed leaves with the Lemon zest (to taste), a drizzle of oil, and seasoning.
DINNER IS SERVED
Plate up the vibrant Carrot mash and slather with the Scarpariello-style Chicken. Serve the dressed leaves on the side, sprinkle over the chopped parsley, and serve with a lemon wedge. There you have it!
SCARPARIELLO ROAST
Preheat the oven to 200°C. Boil the kettle. In a roasting tray, combine 200ml of boiling water, the stock, the onion wedges, the rub, the juice of 4 lemon wedges, the grated garlic, and seasoning. Place the Chicken in a bowl. Pat dry with some paper towel, coat in oil, and season. Add to the tray with the onion wedges and roast in the hot oven for 30-35 minutes until cooked through and becoming crispy. In the final 5-8 minutes, add the chopped pickled peppers to the tray.
Carrot MASH
Place a pot over a medium-high heat with 3cm of boiling water covering the base. Once steaming, place the Carrot chunks in a colander over the pot. Cover with a lid and allow to steam for 15-20 minutes until cooked through and soft. If the water starts to dry out before the carrot is cooked, simply add a little more to the pot to continue. Alternatively, use a steamer if you have one. Drain on completion and return to the pot. Add in a knob of butter or coconut oil (optional) and a splash of milk or warm water. Mash until smooth and season to taste.
DRESS YOUR LEAVES
In a bowl, combine the rinsed leaves with the Lemon zest (to taste), a drizzle of oil, and seasoning.
DINNER IS SERVED
Plate up the vibrant Carrot mash and slather with the Scarpariello-style Chicken. Serve the dressed leaves on the side, sprinkle over the chopped parsley, and serve with a lemon wedge. There you have it!
Frequently Asked Questions
What is the preparation time for Scarpariello-style Roast Chicken?
The preparation time for Scarpariello-style Roast Chicken with carrot mash, pickled peppers & red onion is between 15 and 30 minutes.
What is the total time required to make Scarpariello-style Roast Chicken with carrot mash, pickled peppers & red onion?
The total time required to make Scarpariello-style Roast Chicken with carrot mash, pickled peppers & red onion is between 35 and 60 minutes.
How many servings does Scarpariello-style Roast Chicken provide?
4 servings
What are the main ingredients in Scarpariello-style Roast Chicken?
Carrot, Chicken, Chicken Stock, Free-range Chicken Pieces, Fresh Parsley, Garlic Clove, Garlic Cloves, Lemon, Lemons, NOMU Provençal Rub, Pickled Bell Peppers, Red Onion, Red Onions, Salad Leaves
What is the nutritional information of Scarpariello-style Roast Chicken?
Calories: 630, Carbs: 46 grams, Fat: grams, Protein: 49.8 grams, Sugar: 26.3 grams, Salt: 1425 grams
How do I prepare Scarpariello-style Roast Chicken?
CARROT MASH: Place a pot over a medium-high heat with 3cm of boiling water covering the base. Once steaming, place the carrot chunks in a colander over the pot. Cover with a lid and allow to steam for 15-20 minutes until cooked through and soft. If the water starts to dry out before the carrot is cooked, simply add a little more to the pot to continue. Alternatively, use a steamer if you have one. Drain on completion and return to the pot. Add in a knob of butter or coconut oil (optional) and a splash of milk or warm water. Mash until smooth and season to taste. DRESS YOUR LEAVES: In a bowl, combine the rinsed leaves with the lemon zest (to taste), a drizzle of oil, and seasoning. SCARPARIELLO ROAST: Preheat the oven to 200°C. Boil the kettle. In a roasting tray, combine 100ml of boiling water, the stock, the onion wedges, the rub, the juice of 2 lemon wedges, the grated garlic, and seasoning. Place the chicken in a bowl. Pat dry with some paper towel, coat in oil, and season. Add to the tray with the onion wedges and roast in the hot oven for 25-30 minutes until cooked through and becoming crispy. In the final 5-8 minutes, add the chopped pickled peppers to the tray. DINNER IS SERVED: Plate up the vibrant carrot mash and slather with the Scarpariello-style chicken. Serve the dressed leaves on the side, sprinkle over the chopped parsley, and serve with a lemon wedge. There you have it!
What should be prepared from my kitchen to make Scarpariello-style Roast Chicken?
Carrot, Chicken, Chicken Stock, Free-range Chicken Pieces, Fresh Parsley, Garlic Clove, Garlic Cloves, Lemon, Lemons, NOMU Provençal Rub, Pickled Bell Peppers, Red Onion, Red Onions, Salad Leaves
How many calories does Scarpariello-style Roast Chicken have?
630 calories
How much fat content does Scarpariello-style Roast Chicken have?
grams
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