A heartwarming dish for the soul that tastes like home! This wholesome and healthy roast chicken & fresh salad is the perfect meal to brighten up your week.
Cheeky Chicken & Sweet Potato Bake
Cheeky Chicken & Sweet Potato Bake
with a fresh tomato salad & a toasted hazelnut garnish
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Chicken
- Free-range Chicken Piece
- Free-range Chicken Pieces
- Hazelnuts
- Lemon
- Lemons
- NOMU Provençal Rub
- Plum Tomato
- Plum Tomatoes
- Red Onion
- Red Onions
- Salad Dressing
- Salad Leaves
- Sweet Potato
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
THE ROAST WITH THE MOST
Preheat the oven to 200°C. Pat the Chicken pieces dry with some paper towel. Spread out the sweet potato chunks, onion wedges and chicken pieces on a roasting tray. Coat the veg and chicken in oil, the rub, and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
LET’S GO NUTS!
Place a nonstick pan over a medium-high heat. When hot, toast the Hazelnuts for 3-5 minutes until golden. Remove from the pan, and roughly chop.
THE FRESH SALAD OF BEL AIR
In a bowl, combine the sliced onion, the tomato quarters, the Lemon zest (to taste) and seasoning. Just before serving, add the salad dressing, seasoning, a drizzle of olive oil, a squeeze of lemon juice, and the rinsed salad leaves. Toss until fully combined.
DIG IN!
Plate up the roasted Chicken, onion wedges, and sweet potato. Side with the fresh salad. Garnish with the toasted Hazelnuts, and finish off with a squeeze of fresh lemon juice. Well done, Chef!
THE ROAST WITH THE MOST
Preheat the oven to 200°C. Pat the Chicken pieces dry with some paper towel. Spread out the sweet potato chunks, onion wedges and chicken pieces on a roasting tray. Coat the veg and chicken in oil, the rub, and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
LET’S GO NUTS!
Place a nonstick pan over a medium-high heat. When hot, toast the Hazelnuts for 3-5 minutes until golden. Remove from the pan, and roughly chop.
THE FRESH SALAD OF BEL AIR
In a bowl, combine the sliced onion, the tomato quarters, the Lemon zest (to taste) and seasoning. Just before serving, add the salad dressing, seasoning, a drizzle of olive oil, a squeeze of lemon juice, and the rinsed salad leaves. Toss until fully combined.
DIG IN!
Plate up the roasted Chicken, onion wedges, and sweet potato. Side with the fresh salad. Garnish with the toasted Hazelnuts, and finish off with a squeeze of fresh lemon juice. Well done, Chef!
THE ROAST WITH THE MOST
Preheat the oven to 200°C. Pat the Chicken pieces dry with some paper towel. Place the sweet potato pieces on a roasting tray, coat in oil, ½ the rub and seasoning. On a separate roasting tray, place the chicken and onion wedges, coat in oil, the remaining rub, and seasoning. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
LET’S GO NUTS!
Place a nonstick pan over a medium-high heat. When hot, toast the Hazelnuts for 3-5 minutes until golden. Remove from the pan, and roughly chop.
THE FRESH SALAD OF BEL AIR
In a bowl, combine the sliced onion, the tomato quarters, the Lemon zest (to taste) and seasoning. Just before serving, add the salad dressing, seasoning, a drizzle of olive oil, a squeeze of lemon juice, and the rinsed salad leaves. Toss until fully combined.
DIG IN!
Plate up the roasted Chicken, onion wedges, and sweet potato. Side with the fresh salad. Garnish with the toasted Hazelnuts, and finish off with a squeeze of fresh lemon juice. Well done, Chef!
THE ROAST WITH THE MOST
Preheat the oven to 200°C. Pat the Chicken pieces dry with some paper towel. Place the sweet potato pieces on a roasting tray, coat in oil, ½ the rub and seasoning. On a separate roasting tray, place the chicken and onion wedges, coat in oil, the remaining rub, and seasoning. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
LET’S GO NUTS!
Place a nonstick pan over a medium-high heat. When hot, toast the Hazelnuts for 3-5 minutes until golden. Remove from the pan, and roughly chop.
THE FRESH SALAD OF BEL AIR
In a bowl, combine the sliced onion, the tomato quarters, the Lemon zest (to taste) and seasoning. Just before serving, add the salad dressing, seasoning, a drizzle of olive oil, a squeeze of lemon juice, and the rinsed salad leaves. Toss until fully combined.
DIG IN!
Plate up the roasted Chicken, onion wedges, and sweet potato. Side with the fresh salad. Garnish with the toasted Hazelnuts, and finish off with a squeeze of fresh lemon juice. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Cheeky Chicken & Sweet Potato Bake?
The preparation time for Cheeky Chicken & Sweet Potato Bake with a fresh tomato salad & a toasted hazelnut garnish is between 20 and 35 minutes.
What is the total time required to make Cheeky Chicken & Sweet Potato Bake with a fresh tomato salad & a toasted hazelnut garnish?
The total time required to make Cheeky Chicken & Sweet Potato Bake with a fresh tomato salad & a toasted hazelnut garnish is between 40 and 60 minutes.
How many servings does Cheeky Chicken & Sweet Potato Bake provide?
4 servings
What are the main ingredients in Cheeky Chicken & Sweet Potato Bake?
Chicken, Free-range Chicken Piece, Free-range Chicken Pieces, Hazelnuts, Lemon, Lemons, NOMU Provençal Rub, Plum Tomato, Plum Tomatoes, Red Onion, Red Onions, Salad Dressing, Salad Leaves, Sweet Potato
What is the nutritional information of Cheeky Chicken & Sweet Potato Bake?
Calories: 822, Carbs: 73 grams, Fat: grams, Protein: 57.8 grams, Sugar: 38.6 grams, Salt: 992 grams
How do I prepare Cheeky Chicken & Sweet Potato Bake?
THE FRESH SALAD OF BEL AIR: In a bowl, combine the sliced onion, the tomato quarters, the lemon zest (to taste) and seasoning. Just before serving, add the salad dressing, seasoning, a drizzle of olive oil, a squeeze of lemon juice, and the rinsed salad leaves. Toss until fully combined. LET’S GO NUTS!: Place a nonstick pan over a medium-high heat. When hot, toast the hazelnuts for 3-5 minutes until golden. Remove from the pan, and roughly chop. DIG IN!: Plate up the roasted chicken, onion wedges, and sweet potato. Side with the fresh salad. Garnish with the toasted hazelnuts, and finish off with a squeeze of fresh lemon juice. Well done, Chef! THE ROAST WITH THE MOST: Preheat the oven to 200°C. Pat the chicken pieces dry with some paper towel. Spread out the sweet potato chunks, onion wedges and chicken pieces on a roasting tray. Coat the veg and chicken in oil, the rub, and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
What should be prepared from my kitchen to make Cheeky Chicken & Sweet Potato Bake?
Chicken, Free-range Chicken Piece, Free-range Chicken Pieces, Hazelnuts, Lemon, Lemons, NOMU Provençal Rub, Plum Tomato, Plum Tomatoes, Red Onion, Red Onions, Salad Dressing, Salad Leaves, Sweet Potato
How many calories does Cheeky Chicken & Sweet Potato Bake have?
822 calories
How much fat content does Cheeky Chicken & Sweet Potato Bake have?
grams
Woolies Products in this dish
