Tender & juicy chicken pieces are roasted to crispy perfection alongside baby potatoes seasoned with NOMU’s Provençal rub. Sided with a fresh & crunchy salad made with carrot ribbons, shredded salad leaves, and toasted sunflower seeds, all tossed with a zingy lemon dressing. Perfection!
Delish Roast Chicken Dinner
Delish Roast Chicken Dinner
with roasted baby potatoes, sunflower seeds & a fresh salad
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Baby Potatoes
- Carrot
- Chicken
- Free-range Chicken Pieces
- Lemon Juice
- NOMU Provençal Rub
- Salad Leaves
- Sunflower Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
GET THE ROAST GOING
Preheat the oven to 200°C. Pat the chicken pieces dry with paper towel. Place on a roasting tray along with the halved baby potatoes. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until cooked through and crispy, 30-35 minutes (shifting halfway).
QUICK INTERMISSION
Rinse, trim, and peel ½ the carrot into ribbons. Rinse and roughly shred the salad leaves.
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
SUPER SIMPLE SALAD
When the roast has 5 minutes remaining, place the carrot ribbons, the shredded salad leaves, the toasted seeds, the lemon juice, a drizzle of olive oil, and seasoning in a salad bowl. Toss until combined.
TIME TO DINE!
Plate up the roasted chicken and baby potatoes. Side with the fresh salad. As simple as that, Chef!
Free-range Chicken Pieces - 2
Baby Potatoes - 200g
NOMU Provençal Rub - 10ml
Carrot - 120g
Salad Leaves - 20g
Sunflower Seeds - 10g
Lemon Juice - 10ml
GET THE ROAST GOING
Preheat the oven to 200°C. Pat the chicken pieces dry with paper towel. Place on a roasting tray along with the halved baby potatoes. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until cooked through and crispy, 30-35 minutes (shifting halfway).
QUICK INTERMISSION
Rinse, trim, and peel the carrot into ribbons. Rinse and roughly shred the salad leaves.
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
SUPER SIMPLE SALAD
When the roast has 5 minutes remaining, place the carrot ribbons, the shredded salad leaves, the toasted seeds, the lemon juice, a drizzle of olive oil, and seasoning in a salad bowl. Toss until combined.
TIME TO DINE!
Plate up the roasted chicken and baby potatoes. Side with the fresh salad. As simple as that, Chef!
Free-range Chicken Pieces - 4
Baby Potatoes - 400g
NOMU Provençal Rub - 20ml
Carrot - 120g
Salad Leaves - 40g
Sunflower Seeds - 20g
Lemon Juice - 20ml
GET THE ROAST GOING
Preheat the oven to 200°C. Pat the chicken pieces dry with paper towel. Place on a roasting tray along with the halved baby potatoes. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until cooked through and crispy, 35-40 minutes (shifting halfway).
QUICK INTERMISSION
Rinse, trim, and peel ¾ of the carrot into ribbons. Rinse and roughly shred the salad leaves.
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
SUPER SIMPLE SALAD
When the roast has 5 minutes remaining, place the carrot ribbons, the shredded salad leaves, the toasted seeds, the lemon juice, a drizzle of olive oil, and seasoning in a salad bowl. Toss until combined.
TIME TO DINE!
Plate up the roasted chicken and baby potatoes. Side with the fresh salad. As simple as that, Chef!
Free-range Chicken Pieces - 6
Baby Potatoes - 600g
NOMU Provençal Rub - 30ml
Carrot - 240g
Salad Leaves - 60g
Sunflower Seeds - 30g
Lemon Juice - 30ml
GET THE ROAST GOING
Preheat the oven to 200°C. Pat the chicken pieces dry with paper towel. Place on a roasting tray along with the halved baby potatoes. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until cooked through and crispy, 35-40 minutes (shifting halfway).
QUICK INTERMISSION
Rinse, trim, and peel the carrot into ribbons. Rinse and roughly shred the salad leaves.
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
SUPER SIMPLE SALAD
When the roast has 5 minutes remaining, place the carrot ribbons, the shredded salad leaves, the toasted seeds, the lemon juice, a drizzle of olive oil, and seasoning in a salad bowl. Toss until combined.
TIME TO DINE!
Plate up the roasted chicken and baby potatoes. Side with the fresh salad. As simple as that, Chef!
Free-range Chicken Pieces - 8
Baby Potatoes - 800g
NOMU Provençal Rub - 40ml
Carrot - 240g
Salad Leaves - 80g
Sunflower Seeds - 40g
Lemon Juice - 40ml
Woolies Products in this dish
