What are the main ingredients in FESTIVE ROAST CHICKEN?

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

What is the nutritional information of FESTIVE ROAST CHICKEN?

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

How do I prepare FESTIVE ROAST CHICKEN?

POPPIN’ PUMPKIN SEEDS: Place the pumpkin seeds in a large pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool. ROAST THE CHICKEN & CARROT: Preheat the oven to 200°C. Place the chicken pieces on a roasting tray and pat dry with some paper towel. Coat in oil and the Poultry Rub. Place the carrot wedges on a separate roasting tray, coat in oil, and season. Pop both trays in the hot oven and roast for 30-35 minutes until the chicken is cooked through and the carrots are becoming crispy, shifting halfway. BLANCHE THE BEANS: When the roast is at the halfway mark, return the pan to a medium-high heat. Add a drizzle of oil, a small splash of water to cover the base, and a pinch of salt. When hot, cook the halved green beans for 4-5 minutes until al dente, shifting occasionally. Remove from the pan and set aside in a bowl. CARAMELISED CARROTS: Remove the carrot wedges from the oven, drizzle over the maple syrup, and return to the oven for the remaining roasting time. CRISPY BACON & BRAISED CABBAGE: Wipe down the pan and return it to a medium heat with another drizzle of oil. When hot, fry the bacon pieces for 4-5 minutes until crispy, shifting occasionally. Add the shredded red cabbage and mix in the orange juice to your taste preference. Sauté for 3-4 minutes until the cabbage is slightly wilted but still crunchy. In the final minute, return the green beans to the pan and sauté until reheated. Season to taste and remove from the heat on completion. SCRUMPTIOUS!: Plate up the golden chicken pieces and sticky carrots next to a helping of bacon, green beans, and cabbage. Garnish with the fresh, chopped parsley, the toasted pumpkin seeds, and the crispy onions. Time to feast, Chef!

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

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

FESTIVE ROAST CHICKEN

Embrace the spirit of Spring with a cheerful chicken roast! With maple-glazed roast carrots, red cabbage braised in fresh orange juice, sautéed green beans, crunchy bacon pieces, and sprinklings of crispy onions.

FESTIVE ROAST CHICKEN

with caramelised carrots, fresh orange & crispy bacon

Hands on Time: 20 - 30 minutes

Overall Time: 40 - 50 minutes

Download the Recipe for 2

Ingredients:

Carrot
Chicken
Crispy Onions
Free-range Chicken Pieces
Fresh Parsley
Green Beans
Maple Syrup
NOMU Poultry Rub
Orange
Pumpkin Seeds
Shredded Red Cabbage
Streaky Bacon

From your kitchen:

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

Serves 1

ROAST THE CHICKEN & CARROT
Preheat the oven to 200°C. Place the chicken pieces on a roasting tray and pat dry with some paper towel. Coat in oil and the Poultry Rub. Scatter the carrot wedges around the chicken in an even layer, coat in oil, and season. Roast in the hot oven for 30-35 minutes until the chicken is cooked through and carrots are becoming crispy, shifting halfway.
POPPIN’ PUMPKIN SEEDS
Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
BLANCHE THE BEANS
When the roast is at the halfway mark, return the pan to a medium-high heat. Add a drizzle of oil, a small splash of water to cover the base, and a pinch of salt. When hot, cook the halved green beans for 3-4 minutes until al dente, shifting occasionally. Remove from the pan and set aside in a bowl.
CARAMELISED CARROTS
Remove the roasting tray from the oven, drizzle the maple syrup over the carrot wedges, and return to the oven for the remaining roasting time.
CRISPY BACON & BRAISED CABBAGE
Wipe down the pan and return it to a medium heat with another drizzle of oil. When hot, fry the bacon pieces for 3-4 minutes until crispy, shifting occasionally. Add the shredded red cabbage and mix in the orange juice to your taste preference. Sauté for 2-3 minutes until the cabbage is slightly wilted but still crunchy. In the final minute, return the green beans to the pan and sauté until reheated. Season to taste and remove from the heat on completion.
SCRUMPTIOUS!
Plate up the golden chicken pieces and sticky carrots next to a helping of bacon, green beans, and cabbage. Garnish with the fresh, chopped parsley, the toasted pumpkin seeds, and the crispy onions. Time to feast, Chef!

Free-Range Chicken Pieces - 2
NOMU Poultry Rub - 10ml
Carrot - 240g
Pumpkin Seeds - 5g
Green Beans - 150g
Maple Syrup - 10ml
Streaky Bacon - 2 strips
Shredded Red Cabbage - 100g
Orange - 1
Fresh Parsley - 3g
Crispy Onions - 10ml

Download the Recipe

Serves 2

ROAST THE CHICKEN & CARROT
Preheat the oven to 200°C. Place the chicken pieces on a roasting tray and pat dry with some paper towel. Coat in oil and the Poultry Rub. Place the carrot wedges on a separate roasting tray, coat in oil, and season. Pop both trays in the hot oven and roast for 30-35 minutes until the chicken is cooked through and the carrots are becoming crispy, shifting halfway.
POPPIN’ PUMPKIN SEEDS
Place the pumpkin seeds in a large pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
BLANCHE THE BEANS
When the roast is at the halfway mark, return the pan to a medium-high heat. Add a drizzle of oil, a small splash of water to cover the base, and a pinch of salt. When hot, cook the halved green beans for 4-5 minutes until al dente, shifting occasionally. Remove from the pan and set aside in a bowl.
CARAMELISED CARROTS
Remove the carrot wedges from the oven, drizzle over the maple syrup, and return to the oven for the remaining roasting time.
CRISPY BACON & BRAISED CABBAGE
Wipe down the pan and return it to a medium heat with another drizzle of oil. When hot, fry the bacon pieces for 4-5 minutes until crispy, shifting occasionally. Add the shredded red cabbage and mix in the orange juice to your taste preference. Sauté for 3-4 minutes until the cabbage is slightly wilted but still crunchy. In the final minute, return the green beans to the pan and sauté until reheated. Season to taste and remove from the heat on completion.
SCRUMPTIOUS!
Plate up the golden chicken pieces and sticky carrots next to a helping of bacon, green beans, and cabbage. Garnish with the fresh, chopped parsley, the toasted pumpkin seeds, and the crispy onions. Time to feast, Chef!

Free-Range Chicken Pieces - 4
NOMU Poultry Rub - 20ml
Carrot - 480g
Pumpkin Seeds - 10g
Green Beans - 300g
Maple Syrup - 20ml
Streaky Bacon - 4 strips
Shredded Red Cabbage - 200g
Orange - 1
Fresh Parsley - 5g
Crispy Onions - 20ml

Download the Recipe

Serves 3

ROAST THE CHICKEN & CARROT
Preheat the oven to 200°C. Place the chicken pieces on a roasting tray and pat dry with some paper towel. Coat in oil and the Poultry Rub. Place the carrot wedges on a separate roasting tray, coat in oil, and season. Pop both trays in the hot oven and roast for 30-35 minutes until the chicken is cooked through and the carrots are becoming crispy, shifting halfway.
POPPIN’ PUMPKIN SEEDS
Place the pumpkin seeds in a large pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
BLANCHE THE BEANS
When the roast is at the halfway mark, return the pan to a medium-high heat. Add a drizzle of oil, a small splash of water to cover the base, and a pinch of salt. When hot, cook the halved green beans for 4-5 minutes until al dente, shifting occasionally. Remove from the pan and set aside in a bowl.
CARAMELISED CARROTS
Remove the carrot wedges from the oven, drizzle over the maple syrup, and return to the oven for the remaining roasting time.
CRISPY BACON & BRAISED CABBAGE
Wipe down the pan and return it to a medium heat with another drizzle of oil. When hot, fry the bacon pieces for 4-5 minutes until crispy, shifting occasionally. Add the shredded red cabbage and mix in the orange juice to your taste preference. Sauté for 3-4 minutes until the cabbage is slightly wilted but still crunchy. In the final minute, return the green beans to the pan and sauté until reheated. Season to taste and remove from the heat on completion.
SCRUMPTIOUS!
Plate up the golden chicken pieces and sticky carrots next to a helping of bacon, green beans, and cabbage. Garnish with the fresh, chopped parsley, the toasted pumpkin seeds, and the crispy onions. Time to feast, Chef!

Free-Range Chicken Pieces - 4
NOMU Poultry Rub - 20ml
Carrot - 480g
Pumpkin Seeds - 10g
Green Beans - 300g
Maple Syrup - 20ml
Streaky Bacon - 4 strips
Shredded Red Cabbage - 200g
Orange - 1
Fresh Parsley - 5g
Crispy Onions - 20ml

Download the Recipe

Serves 4

ROAST THE CHICKEN & CARROT
Preheat the oven to 200°C. Place the chicken pieces on a roasting tray and pat dry with some paper towel. Coat in oil and the Poultry Rub. Place the carrot wedges on a separate roasting tray, coat in oil, and season. Pop both trays in the hot oven and roast for 35-40 minutes until the chicken is cooked through and the carrots are becoming crispy, shifting halfway.
POPPIN’ PUMPKIN SEEDS
Place the pumpkin seeds in a large pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
BLANCHE THE BEANS
When the roast is at the halfway mark, return the pan to a medium-high heat. Add a drizzle of oil, a small splash of water to cover the base, and a pinch of salt. When hot, cook the halved green beans for 6-7 minutes until al dente, shifting occasionally. Remove from the pan and set aside in a bowl.
CARAMELISED CARROTS
Remove the carrot wedges from the oven, drizzle over the maple syrup, and return to the oven for the remaining roasting time.
CRISPY BACON & BRAISED CABBAGE
Wipe down the pan and return it to a medium heat with another drizzle of oil. When hot, fry the bacon pieces for 5-6 minutes until crispy, shifting occasionally. Add the shredded red cabbage and mix in the orange juice to your taste preference. Sauté for 4-5 minutes until the cabbage is slightly wilted but still crunchy. In the final minute, return the green beans to the pan and sauté until reheated. Season to taste and remove from the heat on completion.
SCRUMPTIOUS!
Plate up the golden chicken pieces and sticky carrots next to a helping of bacon, green beans, and cabbage. Garnish with the fresh, chopped parsley, the toasted pumpkin seeds, and the crispy onions. Time to feast, Chef!