Baby Tomato Chicken Bake

NOMU rub-spiced chicken, onion & baby tomatoes are oven roasted until 100% tasty. Dressed kale also joins the culinary party along with smooth butternut mash. Everything is finished with a scattering of beautiful fresh oregano. You will love this, Chef!

Baby Tomato Chicken Bake

with butternut mash & roasted kale

4.5

Hands on Time: 25 - 45 minutes

Overall Time: 45 - 65 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Milk (optional)
  • Butter (optional)
  • Paper Towel
Photo of Baby Tomato Chicken Bake
  1. THE ROAST WITH THE MOST

    Preheat the oven to 200°C. Boil the kettle. Place the Chicken/" title="View all our recipes with Chicken at eCook">Chicken pieces, the Baby Tomatoes, and the onion wedges in a baking dish. Coat in oil, the NOMU rub, and seasoning. Pour 50ml of boiling water around the chicken. Roast in the hot oven until the chicken is cooked through, 30-35 minutes. When the roast is halfway, add the chopped pickled peppers to the tray and crush the baby tomatoes with a fork.

  2. BOIL THE BUTTERNUT

    Place the butternut pieces in a pot of salted water over medium-high heat. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover.

  3. ALL THE Almonds

    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.

  4. HAIL, THE Kale

    Place the shredded Kale on a roasting tray with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated in oil.

  5. DRESSED FOR DINNER

    When the roast has 10 minutes remaining, pop the tray of dressed Kale in the hot oven and roast until crispy.

  6. A HEARTY MEAL

    Plate up the butternut mash. Serve with the roasted Chicken/" title="View all our recipes with Chicken at eCook">Chicken & veg. Side with the crispy Kale. Sprinkle over the picked oregano and the toasted Almonds. Dive in, Chef!

  1. THE ROAST WITH THE MOST

    Preheat the oven to 200°C. Boil the kettle. Place the Chicken/" title="View all our recipes with Chicken at eCook">Chicken pieces, the Baby Tomatoes, and the onion wedges in a baking dish. Coat in oil, the NOMU rub, and seasoning. Pour 50ml of boiling water around the chicken. Roast in the hot oven until the chicken is cooked through, 30-35 minutes. When the roast is halfway, add the chopped pickled peppers to the tray and crush the baby tomatoes with a fork.

  2. BOIL THE BUTTERNUT

    Place the butternut pieces in a pot of salted water over medium-high heat. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover.

  3. ALL THE Almonds

    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.

  4. HAIL, THE Kale

    Place the shredded Kale on a roasting tray with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated in oil.

  5. DRESSED FOR DINNER

    When the roast has 10 minutes remaining, pop the tray of dressed Kale in the hot oven and roast until crispy.

  6. A HEARTY MEAL

    Plate up the butternut mash. Serve with the roasted Chicken/" title="View all our recipes with Chicken at eCook">Chicken & veg. Side with the crispy Kale. Sprinkle over the picked oregano and the toasted Almonds. Dive in, Chef!

  1. THE ROAST WITH THE MOST

    Preheat the oven to 200°C. Boil the kettle. Place the Chicken/" title="View all our recipes with Chicken at eCook">Chicken pieces, the Baby Tomatoes, and the onion wedges in a baking dish. Coat in oil, the NOMU rub, and seasoning. Pour 100ml of boiling water around the chicken. Roast in the hot oven until the chicken is cooked through, 35-40 minutes. When the roast is halfway, add the chopped pickled peppers to the tray and crush the baby tomatoes with a fork.

  2. BOIL THE BUTTERNUT

    Place the butternut pieces in a pot of salted water over medium-high heat. Bring to the boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover.

  3. ALL THE Almonds

    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.

  4. HAIL, THE Kale

    Place the shredded Kale on a roasting tray with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated in oil.

  5. DRESSED FOR DINNER

    When the roast has 10 minutes remaining, pop the tray of dressed Kale in the hot oven and roast until crispy.

  6. A HEARTY MEAL

    Plate up the butternut mash. Serve with the roasted Chicken/" title="View all our recipes with Chicken at eCook">Chicken & veg. Side with the crispy Kale. Sprinkle over the picked oregano and the toasted Almonds. Dive in, Chef!

  1. THE ROAST WITH THE MOST

    Preheat the oven to 200°C. Boil the kettle. Place the Chicken/" title="View all our recipes with Chicken at eCook">Chicken pieces, the Baby Tomatoes, and the onion wedges in a baking dish. Coat in oil, the NOMU rub, and seasoning. Pour 100ml of boiling water around the chicken. Roast in the hot oven until the chicken is cooked through, 35-40 minutes. When the roast is halfway, add the chopped pickled peppers to the tray and crush the baby tomatoes with a fork.

  2. BOIL THE BUTTERNUT

    Place the butternut pieces in a pot of salted water over medium-high heat. Bring to the boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover.

  3. ALL THE Almonds

    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.

  4. HAIL, THE Kale

    Place the shredded Kale on a roasting tray with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated in oil.

  5. DRESSED FOR DINNER

    When the roast has 10 minutes remaining, pop the tray of dressed Kale in the hot oven and roast until crispy.

  6. A HEARTY MEAL

    Plate up the butternut mash. Serve with the roasted Chicken/" title="View all our recipes with Chicken at eCook">Chicken & veg. Side with the crispy Kale. Sprinkle over the picked oregano and the toasted Almonds. Dive in, Chef!

Frequently Asked Questions

What is the preparation time for Baby Tomato Chicken Bake?

The preparation time for Baby Tomato Chicken Bake with butternut mash & roasted kale is between 25 and 45 minutes.

What is the total time required to make Baby Tomato Chicken Bake with butternut mash & roasted kale?

The total time required to make Baby Tomato Chicken Bake with butternut mash & roasted kale is between 45 and 65 minutes.

How many servings does Baby Tomato Chicken Bake provide?

4 servings

What are the main ingredients in Baby Tomato Chicken Bake?

Almonds, Baby Tomatoes, Butternut Chunks, Chicken, Free-range Chicken Pieces, Fresh Oregano, Kale, NOMU Roast Rub, Pickled Bell Peppers, Red Onion, Red Onions

What is the nutritional information of Baby Tomato Chicken Bake?

Calories: 782, Carbs: 51 grams, Fat: grams, Protein: 58.9 grams, Sugar: 17.4 grams, Salt: 880 grams

How do I prepare Baby Tomato Chicken Bake?

THE ROAST WITH THE MOST: Preheat the oven to 200°C. Boil the kettle. Place the chicken pieces, the baby tomatoes, and the onion wedges in a baking dish. Coat in oil, the NOMU rub, and seasoning. Pour 50ml of boiling water around the chicken. Roast in the hot oven until the chicken is cooked through, 30-35 minutes. When the roast is halfway, add the chopped pickled peppers to the tray and crush the baby tomatoes with a fork. BOIL THE BUTTERNUT: Place the butternut pieces in a pot of salted water over medium-high heat. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover. ALL THE ALMONDS: 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. HAIL, THE KALE: Place the shredded kale on a roasting tray with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated in oil. DRESSED FOR DINNER: When the roast has 10 minutes remaining, pop the tray of dressed kale in the hot oven and roast until crispy. A HEARTY MEAL: Plate up the butternut mash. Serve with the roasted chicken & veg. Side with the crispy kale. Sprinkle over the picked oregano and the toasted almonds. Dive in, Chef!

What should be prepared from my kitchen to make Baby Tomato Chicken Bake?

Almonds, Baby Tomatoes, Butternut Chunks, Chicken, Free-range Chicken Pieces, Fresh Oregano, Kale, NOMU Roast Rub, Pickled Bell Peppers, Red Onion, Red Onions

How many calories does Baby Tomato Chicken Bake have?

782 calories

How much fat content does Baby Tomato Chicken Bake have?

grams

Woolies Products in this dish

Photo of Kale Min 300 g

Kale Min 300 G

Photo of Free Range Skinless Chicken Thigh Fillets Avg 700 g

Free Range Skinless Chicken Thigh Fillets Avg 700 G

Photo of Chopped Kale 180 g

Chopped Kale 180 G

Photo of Skinless Chicken Drumsticks & Thighs Avg 800 g

Skinless Chicken Drumsticks & Thighs Avg 800 G

Photo of Skinless Chicken Breast Fillets Avg 1 kg

Skinless Chicken Breast Fillets Avg 1 Kg

Photo of Ground Almonds 100 g

Ground Almonds 100 G

Photo of Mini Skinless Chicken Breast Fillets 400 g

Mini Skinless Chicken Breast Fillets 400 G

Photo of Skinless Chicken Thigh Fillets Avg 700 g

Skinless Chicken Thigh Fillets Avg 700 G

Photo of Small Red Onions 500 g

Small Red Onions 500 G

Photo of Red Onions 5 String

Red Onions 5 String

Photo of Raw Flaked Almonds 100 g

Raw Flaked Almonds 100 G

Photo of Raw Almonds 30 g

Raw Almonds 30 G

Photo of Free Range Chicken Drumstick Fillets Avg 800 g

Free Range Chicken Drumstick Fillets Avg 800 G

Photo of Skinless Chicken Breast Avg 450 g

Skinless Chicken Breast Avg 450 G

Photo of Free Range Skinless Chicken Mini Breast Fillets 400 g

Free Range Skinless Chicken Mini Breast Fillets 400 G

Photo of Free Range Skinless Chicken Breast Avg 430 g

Free Range Skinless Chicken Breast Avg 430 G

Photo of Everyday Raw Almonds 1 kg

Everyday Raw Almonds 1 Kg

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