eCook Meal
CLASSIC CHICKEN ROAST
with roast baby potatoes & creamy dill sauce
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R284.36
for 4 servings · R71.09 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Crème Fraîche needs 200 mlSour Cream 250 ml 250 ml at R38.99 · 80% of packR31.19
-
Baby Onions needs 12Peeled Baby Onions 500 g R19.99 · whole pack (size can't be divided)R19.99
-
Free-Range Chicken Leg Quarter needs 4Free Range Tandoori Masala Style Chicken Leg Quarter Avg 1.2 kg R149.99 · whole pack (size can't be divided)R149.99
-
Dill needs 20 gMild Dill Gherkins 780 g 780 g at R63.99 · 3% of packR1.64
-
Flaked Almonds needs 60 gEveryday Raw Almonds 1 kg 1 kg at R231.99 · 6% of packR13.92
-
Baby Potatoes needs 1 kgBaby Potatoes 700 g 700 g at R24.99 · 1.43× packR35.70
-
Peas needs 160 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 21% of packR9.17
-
Carrots needs 480 gBulk Large Carrots 3 kg 3 kg at R45.00 · 16% of packR7.20
-
Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
-
Balsamic Vinegar Sachet needs 4Lay's Carribbean Onion and Balsamic Vinegar Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
Not in the Woolies basket — source these elsewhere:
- NOMU Roast Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for CLASSIC CHICKEN ROAST?
The preparation time for CLASSIC CHICKEN ROAST with roast baby potatoes & creamy dill sauce is between 15 and 20 minutes.
What is the total time required to make CLASSIC CHICKEN ROAST with roast baby potatoes & creamy dill sauce?
The total time required to make CLASSIC CHICKEN ROAST with roast baby potatoes & creamy dill sauce is between 40 and 55 minutes.
How many servings does CLASSIC CHICKEN ROAST provide?
4 servings
What are the main ingredients in CLASSIC CHICKEN ROAST?
Almonds, Baby Onion, Baby Potato, Balsamic Vinegar, Carrot, Chicken, Creme Fraiche, Dill, Free-Range Chicken Leg Quarter, Green Leaves, NOMU Roast Rub, Pea
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. 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. 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. 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! 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.
What should be prepared from my kitchen to make CLASSIC CHICKEN ROAST?
Almonds, Baby Onion, Baby Potato, Balsamic Vinegar, Carrot, Chicken, Creme Fraiche, Dill, Free-Range Chicken Leg Quarter, Green Leaves, NOMU Roast Rub, Pea
How many calories does CLASSIC CHICKEN ROAST have?
calories
How much fat content does CLASSIC CHICKEN ROAST have?
grams