What are the main ingredients in Citrus Maple Chicken Roast?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter (optional)

What is the nutritional information of Citrus Maple Chicken Roast?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Citrus Maple Chicken Roast?

GET READY TO ROAST: Preheat the oven to 200°C. Pat the chicken dry with paper towel and place on a roasting tray with the carrot wedges. Coat in oil, the Oriental Rub, and a little seasoning. Spread out in a single layer and roast in the hot oven for 30-35 minutes. Place the shredded kale on a second roasting tray with a drizzle of oil and some seasoning. Using your hands, massage until softened and coated. Toss through the drained lentils, spread out evenly, and set aside. BRAISED BABY ONIONS: Peel the onions and halve lengthways. Don’t remove the tip that keeps the layers joined together. Place a nonstick pan that has a lid over a medium heat. Pour in enough oil to cover the base, add in the onion halves, and turn cut-side down. Once sizzling, reduce to a low heat and pop on the lid. Allow to braise for 20-25 minutes until the cut side is charred and caramelised, shifting occasionally. On completion, remove the pan from the heat. TIME FOR SOME CRISP: When the roast has 10 minutes remaining, give it a shift and return to the oven. Pop in the tray of kale and lentils and roast for the remaining time until the chicken is cooked through and everything is crisping up. CITRUS MAPLE GLAZE: Place a small pot over a medium heat with a drizzle of oil. Pour in the maple glaze and squeeze in the juice of 2 orange wedges. Simmer for 3-4 minutes until thickened and glossy. Remove from the heat on completion and stir in a knob of butter (optional). A DELIGHTFUL DINNER: Serve up some crisp kale, lentils, and carrot wedges. Top with the baby onions and roasted chicken pieces, and drizzle over the maple glaze to taste. Garnish with the chopped parsley, the orange zest, and an orange wedge. What a meal!

What should be prepared from my kitchen to make Citrus Maple Chicken Roast?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter (optional)

Citrus Maple Chicken Roast

Look forward to marvellous mouthfuls of a midweek roast: chicken pieces rubbed with oriental spices and baked with kale, carrot, and lentils; with a cheeky maple syrup, apple cider vinegar, and fresh orange glaze.

Citrus Maple Chicken Roast

with spiced carrot wedges, crispy kale & fresh orange

Hands on Time: 20 - 35 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Baby Onions
Carrot
Carrots
Chicken
Free-range Chicken Pieces
Fresh Parsley
Kale
Lentils
Maple Glaze
NOMU Oriental Rub
Orange
Oranges

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter (optional)

Serves 1

GET READY TO ROAST
Preheat the oven to 200°C. Pat the chicken dry with paper towel and place on a roasting tray with the carrot wedges. Coat in oil, the Oriental Rub, and a little seasoning. Spread out in a single layer and roast in the hot oven for 30-35 minutes. Place the shredded kale in a bowl with a drizzle of oil and some seasoning. Using your hands, massage until softened and coated. Toss through the drained lentils and set aside.
BRAISED BABY ONIONS
When the roast reaches the halfway mark peel the onions and halve lengthways. Don’t remove the tip that keeps the layers joined together. Place a nonstick pan that has a lid over a medium heat. Pour in enough oil to cover the base, add in the onion halves, and turn cut-side down. Once sizzling, reduce to a low heat and pop on the lid. Allow to braise for 15-20 minutes until the cut side is charred and caramelised, shifting occasionally. On completion, remove the pan from the heat.
TIME FOR SOME CRISP
When the roast has 10 minutes remaining, give it a shift and evenly sprinkle the kale and lentils around it. Return to the oven and roast for the remaining time until the chicken is cooked through and everything is crisping up.
CITRUS MAPLE GLAZE
Place a small pot over a medium heat with a drizzle of oil. Pour in the maple glaze and squeeze in the juice of 1 orange wedge. Simmer for 2-3 minutes until thickened and glossy. Remove from the heat on completion and stir in a knob of butter (optional).
A DELIGHTFUL DINNER
Serve up some crisp kale, lentils, and carrot wedges. Top with the baby onions and roasted chicken pieces, and drizzle over the maple glaze to taste. Garnish with the chopped parsley, the orange zest, and an orange wedge. What a meal!

Free-range Chicken Pieces - 2
Carrot - 240g
NOMU Oriental Rub - 5ml
Kale - 80g
Lentils - 120g
Baby Onions - 2
Maple Glaze - 30ml
Orange - 1
Fresh Parsley - 3g

Download the Recipe

Serves 2

GET READY TO ROAST
Preheat the oven to 200°C. Pat the chicken dry with paper towel and place on a roasting tray with the carrot wedges. Coat in oil, the Oriental Rub, and a little seasoning. Spread out in a single layer and roast in the hot oven for 30-35 minutes. Place the shredded kale on a second roasting tray with a drizzle of oil and some seasoning. Using your hands, massage until softened and coated. Toss through the drained lentils, spread out evenly, and set aside.
BRAISED BABY ONIONS
Peel the onions and halve lengthways. Don’t remove the tip that keeps the layers joined together. Place a nonstick pan that has a lid over a medium heat. Pour in enough oil to cover the base, add in the onion halves, and turn cut-side down. Once sizzling, reduce to a low heat and pop on the lid. Allow to braise for 20-25 minutes until the cut side is charred and caramelised, shifting occasionally. On completion, remove the pan from the heat.
TIME FOR SOME CRISP
When the roast has 10 minutes remaining, give it a shift and return to the oven. Pop in the tray of kale and lentils and roast for the remaining time until the chicken is cooked through and everything is crisping up.
CITRUS MAPLE GLAZE
Place a small pot over a medium heat with a drizzle of oil. Pour in the maple glaze and squeeze in the juice of 2 orange wedges. Simmer for 3-4 minutes until thickened and glossy. Remove from the heat on completion and stir in a knob of butter (optional).
A DELIGHTFUL DINNER
Serve up some crisp kale, lentils, and carrot wedges. Top with the baby onions and roasted chicken pieces, and drizzle over the maple glaze to taste. Garnish with the chopped parsley, the orange zest, and an orange wedge. What a meal!

Free-range Chicken Pieces - 4
Carrot - 480g
NOMU Oriental Rub - 10ml
Kale - 160g
Lentils - 240g
Baby Onions - 4
Maple Glaze - 60ml
Orange - 1
Fresh Parsley - 5g

Download the Recipe

Serves 3

GET READY TO ROAST
Preheat the oven to 200°C. Pat the chicken dry with paper towel and place on a roasting tray with the carrot wedges. Coat in oil, the Oriental Rub, and a little seasoning. Spread out in a single layer and roast in the hot oven for 35-40 minutes. Place the shredded kale on a second roasting tray with a drizzle of oil and some seasoning. Using your hands, massage until softened and coated. Toss through the drained lentils, spread out evenly, and set aside.
BRAISED BABY ONIONS
Peel the onions and halve lengthways. Don’t remove the tip that keeps the layers joined together. Place a large, nonstick pan that has a lid over a medium heat. Pour in enough oil to cover the base, add in the onion halves, and turn cut-side down. Once sizzling, reduce to a low heat and pop on the lid. Allow to braise for 20-25 minutes until the cut side is charred and caramelised, shifting occasionally. On completion, remove the pan from the heat.
TIME FOR SOME CRISP
When the roast has 10 minutes remaining, give it a shift and return to the oven. Pop in the tray of kale and lentils and roast for the remaining time until the chicken is cooked through and everything is crisping up.
CITRUS MAPLE GLAZE
Place a small pot over a medium heat with a drizzle of oil. Pour in the maple glaze and squeeze in the juice of 3 orange wedges. Simmer for 4-5 minutes until thickened and glossy. Remove from the heat on completion and stir in a knob of butter (optional).
A DELIGHTFUL DINNER
Serve up some crisp kale, lentils, and carrot wedges. Top with the baby onions and roasted chicken pieces, and drizzle over the maple glaze to taste. Garnish with the chopped parsley, the orange zest, and an orange wedge. What a meal!

Free-range Chicken Pieces - 6
Carrots - 1
NOMU Oriental Rub - 15ml
Kale - 240g
Lentils - 360g
Baby Onions - 6
Maple Glaze - 90ml
Oranges - 2
Fresh Parsley - 8g

Download the Recipe

Serves 4

GET READY TO ROAST
Preheat the oven to 200°C. Pat the chicken dry with paper towel and place on a roasting tray with the carrot wedges. Coat in oil, the Oriental Rub, and a little seasoning. Spread out in a single layer and roast in the hot oven for 35-40 minutes. Place the shredded kale on a second roasting tray with a drizzle of oil and some seasoning. Using your hands, massage until softened and coated. Toss through the drained lentils, spread out evenly, and set aside.
BRAISED BABY ONIONS
Peel the onions and halve lengthways. Don’t remove the tip that keeps the layers joined together. Place a large, nonstick pan that has a lid over a medium heat. Pour in enough oil to cover the base, add in the onion halves, and turn cut-side down. Once sizzling, reduce to a low heat and pop on the lid. Allow to braise for 20-25 minutes until the cut side is charred and caramelised, shifting occasionally. On completion, remove the pan from the heat.
TIME FOR SOME CRISP
When the roast has 10 minutes remaining, give it a shift and return to the oven. Pop in the tray of kale and lentils and roast for the remaining time until the chicken is cooked through and everything is crisping up.
CITRUS MAPLE GLAZE
Place a small pot over a medium heat with a drizzle of oil. Pour in the maple glaze and squeeze in the juice of 4 orange wedges. Simmer for 4-5 minutes until thickened and glossy. Remove from the heat on completion and stir in a knob of butter (optional).
A DELIGHTFUL DINNER
Serve up some crisp kale, lentils, and carrot wedges. Top with the baby onions and roasted chicken pieces, and drizzle over the maple glaze to taste. Garnish with the chopped parsley, the orange zest, and an orange wedge. What a meal!