What are the main ingredients in CLASSIC CHICKEN ROAST?

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

What is the nutritional information of CLASSIC CHICKEN ROAST?

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

How do I prepare CLASSIC CHICKEN ROAST?

WARM DILL SAUCE: When the roast has 5 minutes to go, return the pot to a low-medium heat. Add in the crème fraîche, three-quarters of the chopped dill, and 20ml of milk. Bring to a light simmer and heat through for 2-3 minutes, stirring constantly. On completion, season to taste and remove from the heat. THE ROAST: Preheat the oven to 200°C. Place the halved baby onions on one side of a roasting tray. Coat in oil, season, and arrange cut-side down. Place the carrot wedges and halved baby potatoes on the other side of the tray. Coat in oil and half of the Roast Rub. Pat the chicken dry with some paper towel. Coat in oil and the remaining Roast Rub. Place skin-side up on top of, or amongst, the veggies. Pop the roast in the hot oven for 35-40 minutes until cooked through and crispy. At the halfway mark, give the veggies a shift and turn the onions cut-side up. TOAST THE ALMONDS: Boil the kettle. Place the flaked almonds in a small pot over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pot on completion and set aside to cool. ROASTIN’ GLORY: Pile up some roast veggies alongside a crispy chicken quarter. Serve the green salad on the side and scatter with the toasted almonds. Drizzle the creamy dill sauce over the veggies and chicken and finish with a sprinkling of the remaining dill. Tuck in, Chef! GARDEN SALAD: Submerge the peas in boiling water for 2-3 minutes until heated through. Drain on completion and toss with the rinsed green leaves and the balsamic vinegar and olive oil. BEFORE YOU GET GOING: Read the whole recipe. The prep instructions are displayed in the ingredient list, directly under the item they apply to. You can either do all your prep before you start, or as you get to each item in the method.

What should be prepared from my kitchen to make CLASSIC CHICKEN ROAST?

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

CLASSIC CHICKEN ROAST

Name: CLASSIC CHICKEN ROAST
Prep time: 15 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Paper Towel; Water; Milk

The family favourite that never disappoints: a piping hot, one-tray roast! Finger-licking, crispy-skinned chicken leg quarter, carrots, baby potatoes, onion, and a warm crème fraîche and dill sauce.

CLASSIC CHICKEN ROAST

with roast baby potatoes & creamy dill sauce

Hands on Time: 15 - 20 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Baby Onions
Baby Potatoes
Balsamic Vinegar Sachet
Carrots
Chicken
Creme Fraiche
Dill
Flaked Almonds
Free-Range Chicken Leg Quarter
Fresh Dill
Green Leaves
NOMU Roast Rub
Peas

From your kitchen:

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

Serves 1

PREP
If you’re using a Weber, prepare enough coals for a hot fire. Pat the ostrich dry with paper towel. In a bowl, combine 150ml of the beer, the rub, ½ the lemon zest, a drizzle of oil, and seasoning. Add the ostrich steak/s and toss until coated. Cover and set aside to marinate for at least 15 minutes.
BREAD
In a small bowl, combine the grated garlic, ½ the chopped parsley, the remaining lemon zest, a squeeze of lemon juice, seasoning, and 20/40/60/80ml of oil. Place the halved baguette/s, cut-side down, on a chopping board and cut 4 horizontal incisions along the top of the baguette - don’t cut all the way through! Smear each incision with the garlic oil.
SALAD
In a salad bowl, combine the rinsed green leaves, the drained feta, the crispy onions, the halved baby tomatoes, the truffle vinaigrette (to taste), a drizzle of oil, and seasoning. Set aside.
WEBER BRAAI OPTION
If cooking on the Weber, once the coals are ready and your grid is cleaned down, place the marinated ostrich steak/s (reserving the marinade in the bowl) over the hottest area of the coals. Braai the steak/s for 4-5 minutes for rare, 5-7 minutes for medium-rare, or 7-8 minutes for medium. Flip and baste the steak with the reserved marinade every 2 minutes. Remove from the grid and rest for 5 minutes. Season and thinly slice. While the steak is braaing, place the garlic bread/s over a cooler part of the coals. Braai for 10-15 minutes until browned and heated through, turning every 5 minutes.
STOVE-TOP OPTION
If you’re cooking on the stove-top, place a pan or griddle pan over medium-high heat with a drizzle of oil. When hot, fry the steak/s (reserving the marinade in the bowl) for 2-3 minutes per side or until browned all over and cooked to your preference. In the final 1-2 minutes, add the reserved marinade and baste the steak/s. Remove from the pan and rest for 5 minutes before slicing and seasoning. While the steak is frying, place a pan over medium-high heat. When hot, add the garlic bread/s and brown for 10-15 minutes, flipping every 5 minutes.
DIG IN
Plate up the ostrich slices drizzled with any remaining marinade. Sprinkle over the remaining chopped parsley. Side with the dressed salad, the garlic bread, and any remaining lemon wedges. Cheers, Chef!

Baby Onions - 3
Baby Potatoes - 250g
Carrots - 120g
NOMU Roast Rub - 10ml
Free-Range Chicken Leg Quarter - 1
Flaked Almonds - 15g
Peas - 40g
Green Leaves - 20g
Balsamic Vinegar Sachet - 1
Crème Fraiche - 50ml
Fresh Dill - 5g

Download the Recipe

Serves 2

BEFORE YOU GET GOING
Read the whole recipe. The prep instructions are displayed in the ingredient list, directly under the item they apply to. You can either do all your prep before you start, or as you get to each item in the method.
THE ROAST
Preheat the oven to 200°C. Place the halved baby onions on one side of a roasting tray. Coat in oil, season, and arrange cut-side down. Place the carrot wedges and halved baby potatoes on the other side of the tray. Coat in oil and half of the Roast Rub. Pat the chicken dry with some paper towel. Coat in oil and the remaining Roast Rub. Place skin-side up on top of, or amongst, the veggies. Pop the roast in the hot oven for 35-40 minutes until cooked through and crispy. At the halfway mark, give the veggies a shift and turn the onions cut-side up.
TOAST THE ALMONDS
Boil the kettle. Place the flaked almonds in a small pot over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pot on completion and set aside to cool.
GARDEN SALAD
Submerge the peas in boiling water for 2-3 minutes until heated through. Drain on completion and toss with the rinsed green leaves and the balsamic vinegar and olive oil.
WARM DILL SAUCE
When the roast has 5 minutes to go, return the pot to a low-medium heat. Add in the crème fraîche, three-quarters of the chopped dill, and 20ml of milk. Bring to a light simmer and heat through for 2-3 minutes, stirring constantly. On completion, season to taste and remove from the heat.
ROASTIN’ GLORY
Pile up some roast veggies alongside a crispy chicken quarter. Serve the green salad on the side and scatter with the toasted almonds. Drizzle the creamy dill sauce over the veggies and chicken and finish with a sprinkling of the remaining dill. Tuck in, Chef!

Baby Onions - 6
Baby Potatoes - 500g
Carrots - 240g
NOMU Roast Rub - 20ml
Free-Range Chicken Leg Quarter - 2
Flaked Almonds - 30g
Peas - 80g
Green Leaves - 40g
Balsamic Vinegar Sachet - 2
Crème Fraîche - 100ml
Fresh Dill - 10g

Download the Recipe

Serves 3

BEFORE YOU GET GOING
Read the whole recipe. The prep instructions are displayed in the ingredient list, directly under the item they apply to. You can either do all your prep before you start, or as you get to each item in the method.
THE ROAST
Preheat the oven to 200°C. Place the halved baby onions on one side of a roasting tray. Coat in oil, season, and arrange cut-side down. Place the carrot wedges and halved baby potatoes on the other side of the tray. Coat in oil and half of the Roast Rub. Pat the chicken dry with some paper towel. Coat in oil and the remaining Roast Rub. Place skin-side up on top of, or amongst, the veggies. Pop the roast in the hot oven for 35-40 minutes until cooked through and crispy. At the halfway mark, give the veggies a shift and turn the onions cut-side up.
TOAST THE ALMONDS
Boil the kettle. Place the flaked almonds in a small pot over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pot on completion and set aside to cool.
GARDEN SALAD
Submerge the peas in boiling water for 2-3 minutes until heated through. Drain on completion and toss with the rinsed green leaves and the balsamic vinegar and olive oil.
WARM DILL SAUCE
When the roast has 5 minutes to go, return the pot to a low-medium heat. Add in the crème fraîche, three-quarters of the chopped dill, and 20ml of milk. Bring to a light simmer and heat through for 2-3 minutes, stirring constantly. On completion, season to taste and remove from the heat.
ROASTIN’ GLORY
Pile up some roast veggies alongside a crispy chicken quarter. Serve the green salad on the side and scatter with the toasted almonds. Drizzle the creamy dill sauce over the veggies and chicken and finish with a sprinkling of the remaining dill. Tuck in, Chef!

Baby Onions - 6
Baby Potatoes - 500g
Carrots - 240g
NOMU Roast Rub - 20ml
Free-Range Chicken Leg Quarter - 2
Flaked Almonds - 30g
Peas - 80g
Green Leaves - 40g
Balsamic Vinegar Sachet - 2
Crème Fraîche - 100ml
Fresh Dill - 10g

Download the Recipe

Serves 4

BEFORE YOU GET GOING
Read the whole recipe. The prep instructions are displayed in the ingredient list, directly under the item they apply to. You can either do all your prep before you start, or as you get to each item in the method.
THE ROAST
Preheat the oven to 200°C. Place the halved baby onions on one side of a roasting tray. Coat in oil, season, and arrange cut-side down. Place the carrot wedges and halved baby potatoes on the other side of the tray. Coat in oil and half of the Roast Rub. Pat the chicken dry with some paper towel and place on a separate roasting tray, skin-side up. Coat in oil and the remaining Roast Rub. Pop both trays in the hot oven for 35-40 minutes until cooked through and crispy. At the halfway mark, give the veggies a shift and turn the onions cut-side up.
TOAST THE ALMONDS
Boil the kettle. Place the flaked almonds in a small pot over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pot on completion and set aside to cool.
GARDEN SALAD
Submerge the peas in boiling water for 2-3 minutes until heated through. Drain on completion and toss with the rinsed green leaves and the balsamic vinegar and olive oil.
WARM DILL SAUCE
When the roast has 5 minutes to go, return the pot to a low-medium heat. Add in the crème fraîche, three-quarters of the chopped dill, and 40ml of milk. Bring to a light simmer and heat through for 3-4 minutes, stirring constantly. On completion, season to taste and remove from the heat.
ROASTIN’ GLORY
Pile up some roast veggies alongside a crispy chicken quarter. Serve the green salad on the side and scatter with the toasted almonds. Drizzle the creamy dill sauce over the veggies and chicken and finish with a sprinkling of the remaining dill. Tuck in, Chef!