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
Baby Tomato Chicken Bake
with butternut mash & roasted kale
Hands on Time: 25 - 45 minutes
Overall Time: 45 - 65 minutes
Ingredients:
- Almonds
- Baby Tomatoes
- Butternut Chunks
- Chicken
- Free-range Chicken Pieces
- Fresh Oregano
- Kale
- NOMU Roast Rub
- Pickled Bell Peppers
- Red Onion
- Red Onions
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Milk (optional)
- Butter (optional)
- Paper Towel
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!
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!
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 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.
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.
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!
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 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.
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.
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!
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
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