eCook Meal
Dijon & Chimichurri Roasted Chicken
with a beet & cheese purée
A homemade puree made from oven-roasted beet & onion puts a colourful swirl on the plate, followed by pan-toasted brussel sprouts. Then comes the marinated chicken, infused with spicy mustard and elevated with chimichurri. Start choosing your filter, because you will want to capture this culinary creation, Chef!
Serving guide
Choose your portion size.
MMMUSTARD Chicken
Preheat the oven to 200°C. In a small bowl, mix the mustard, the chimichurri, the lemon juice (to taste), the chilli flakes (to taste) and seasoning. Pat the Chicken dry with paper towel. Smear the mustard mix over the chicken, ensuring it all gets covered in the sauce. Spread the chicken pieces, Beetroot and onion on a roasting tray, keeping the meat separate from the veg. Coat the veg in oil and season. Roast in the hot oven until golden, 20-25 minutes (shifting halfway).
ABOUT THE SPROUTS
Place a pan over medium heat. When hot, fry the brussels sprouts cut-side down until charred, 3-4 minutes. Give them a shift, and fry until al dente, 2-3 minutes. Remove the pan and season.
UN-BEET-ABLE
When the roast is finished, remove the Beetroot and onion from the oven and place them in a blender. Return the chicken to the oven for 10 more minutes, or until cooked through. To the blender, add the cheese and some seasoning. Pulse until a smooth purée forms. You may need to loosen with a splash of milk or water if the mixture gets too thick.
PHOTO-READY PLATE
Smear the beet puree across the side of your plate, topped with the charred brussel sprouts. Side with the sticky Chicken pieces, topped with a sprinkle of the remaining chilli flakes (optional).
MMMUSTARD Chicken
Preheat the oven to 200°C. In a small bowl, mix the mustard, the chimichurri, the lemon juice (to taste), the chilli flakes (to taste) and seasoning. Pat the Chicken dry with paper towel. Smear the mustard mix over the chicken, ensuring it all gets covered in the sauce. Spread the chicken pieces, Beetroot and onion on a roasting tray, keeping the meat separate from the veg. Coat the veg in oil and season. Roast in the hot oven until golden, 20-25 minutes (shifting halfway).
ABOUT THE SPROUTS
Place a pan over medium heat. When hot, fry the brussels sprouts cut-side down until charred, 3-4 minutes. Give them a shift, and fry until al dente, 2-3 minutes. Remove the pan and season.
UN-BEET-ABLE
When the roast is finished, remove the Beetroot and onion from the oven and place them in a blender. Return the chicken to the oven for 10 more minutes, or until cooked through. To the blender, add the cheese and some seasoning. Pulse until a smooth purée forms. You may need to loosen with a splash of milk or water if the mixture gets too thick.
PHOTO-READY PLATE
Smear the beet puree across the side of your plate, topped with the charred brussel sprouts. Side with the sticky Chicken pieces, topped with a sprinkle of the remaining chilli flakes (optional).
MMMUSTARD Chicken
Preheat the oven to 200°C. In a small bowl, mix the mustard, the chimichurri, the lemon juice (to taste), the chilli flakes (to taste) and seasoning. Pat the Chicken dry with paper towel. Smear the mustard mix over the chicken, ensuring it all gets covered in the sauce. Spread the chicken pieces, Beetroot and onion on a roasting tray, keeping the meat separate from the veg. Coat the veg in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
ABOUT THE SPROUTS
Place a pan over medium heat. When hot, fry the brussels sprouts cut-side down until charred, 3-4 minutes. Give them a shift, and fry until al dente, 2-3 minutes. Remove the pan and season.
UN-BEET-ABLE
When the roast is finished, remove the Beetroot and onions from the oven and place them in a blender. Return the chicken to the oven for 10 more minutes, or until cooked through. To the blender, add the cheese and some seasoning. Pulse until a smooth purée forms. You may need to loosen with a splash of milk or water if the mixture gets too thick.
PHOTO-READY PLATE
Smear the beet puree across the side of your plate, topped with the charred brussel sprouts. Side with the sticky Chicken pieces, topped with a sprinkle of the remaining chilli flakes (optional).
MMMUSTARD Chicken
Preheat the oven to 200°C. In a small bowl, mix the mustard, the chimichurri, the lemon juice (to taste), the chilli flakes (to taste) and seasoning. Pat the Chicken dry with paper towel. Smear the mustard mix over the chicken, ensuring it all gets covered in the sauce. Spread the chicken pieces, Beetroot and onion on a roasting tray, keeping the meat separate from the veg. Coat the veg in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
ABOUT THE SPROUTS
Place a pan over medium heat. When hot, fry the brussels sprouts cut-side down until charred, 3-4 minutes. Give them a shift, and fry until al dente, 2-3 minutes. Remove the pan and season.
UN-BEET-ABLE
When the roast is finished, remove the Beetroot and onions from the oven and place them in a blender. Return the chicken to the oven for 10 more minutes, or until cooked through. To the blender, add the cheese and some seasoning. Pulse until a smooth purée forms. You may need to loosen with a splash of milk or water if the mixture gets too thick.
PHOTO-READY PLATE
Smear the beet puree across the side of your plate, topped with the charred brussel sprouts. Side with the sticky Chicken pieces, topped with a sprinkle of the remaining chilli flakes (optional).
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R171.15
for 4 servings · R42.79 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Baby Onions needs 12Peeled Baby Onions 500 g R19.99 · whole pack (size can't be divided)R19.99
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Brussels Sprouts needs 400 gBrussels Sprouts 500 g 500 g at R74.99 · 80% of packR59.99
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Grated Italian-style Hard Cheese needs 120 mlPlantLove™ Dairy Free Macadamia Nut Based Grated Hard Cheese 60 g R39.99 · whole pack (size can't be divided)R39.99
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Lemon Juice needs 20 mlLemon Juice 500 ml 500 ml at R29.99 · 4% of packR1.20
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Free-range Chicken Pieces needs 8Free Range Chicken Wing Tips R19.99 · whole pack (size can't be divided)R19.99
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Beetroot needs 800 gBulk Large Carrots 3 kg 3 kg at R45.00 · 27% of packR12.00
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Dijon Mustard needs 40 mlHand Cooked Dijon Mustard Potato Crisps 50 g R17.99 · whole pack (size can't be divided)R17.99
Not in the Woolies basket — source these elsewhere:
- Pesto Princess Chimichurri Sauce
- Dried Chilli Flakes
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Dijon & Chimichurri Roasted Chicken?
The preparation time for Dijon & Chimichurri Roasted Chicken with a beet & cheese purée is between 15 and 45 minutes.
What is the total time required to make Dijon & Chimichurri Roasted Chicken with a beet & cheese purée?
The total time required to make Dijon & Chimichurri Roasted Chicken with a beet & cheese purée is between 30 and 60 minutes.
How many servings does Dijon & Chimichurri Roasted Chicken provide?
4 servings
What are the main ingredients in Dijon & Chimichurri Roasted Chicken?
Baby Onion, Beetroot, Brussels Sprouts, Chicken, Dijon Mustard, Dried Chilli Flakes, Grated Italian-style Hard Cheese, Lemon Juice, Pesto Princess Chimichurri Sauce
What is the nutritional information of Dijon & Chimichurri Roasted Chicken?
Calories: 867, Carbs: 74 grams, Fat: grams, Protein: 68.1 grams, Sugar: 31.6 grams, Salt: 910 grams
How do I prepare Dijon & Chimichurri Roasted Chicken?
UN-BEET-ABLE: When the roast is finished, remove the beetroot and onion from the oven and place them in a blender. Return the chicken to the oven for 10 more minutes, or until cooked through. To the blender, add the cheese and some seasoning. Pulse until a smooth purée forms. You may need to loosen with a splash of milk or water if the mixture gets too thick. PHOTO-READY PLATE: Smear the beet puree across the side of your plate, topped with the charred brussel sprouts. Side with the sticky chicken pieces, topped with a sprinkle of the remaining chilli flakes (optional). ABOUT THE SPROUTS: Place a pan over medium heat. When hot, fry the brussels sprouts cut-side down until charred, 3-4 minutes. Give them a shift, and fry until al dente, 2-3 minutes. Remove the pan and season. MMMUSTARD CHICKEN: Preheat the oven to 200°C. In a small bowl, mix the mustard, the chimichurri, the lemon juice (to taste), the chilli flakes (to taste) and seasoning. Pat the chicken dry with paper towel. Smear the mustard mix over the chicken, ensuring it all gets covered in the sauce. Spread the chicken pieces, beetroot and onion on a roasting tray, keeping the meat separate from the veg. Coat the veg in oil and season. Roast in the hot oven until golden, 20-25 minutes (shifting halfway).
What should be prepared from my kitchen to make Dijon & Chimichurri Roasted Chicken?
Baby Onion, Beetroot, Brussels Sprouts, Chicken, Dijon Mustard, Dried Chilli Flakes, Grated Italian-style Hard Cheese, Lemon Juice, Pesto Princess Chimichurri Sauce
How many calories does Dijon & Chimichurri Roasted Chicken have?
867 calories
How much fat content does Dijon & Chimichurri Roasted Chicken have?
grams