eCook Meal
FESTIVE ROAST CHICKEN
with caramelised carrots, fresh orange & crispy bacon
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R298.99
for 4 servings · R74.75 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Streaky Bacon - 8 stripsMade Without Added Nitrites Wood Smoked Streaky Bacon 250 g R79.99 · whole pack (size can't be divided)R79.99
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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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Green Beans needs 600 gGreen Beans in Brine 410 g 410 g at R26.99 · 1.46× packR39.50
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Carrot needs 960 gBulk Large Carrots 3 kg 3 kg at R45.00 · 32% of packR14.40
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Shredded Red Cabbage needs 400 gKuhne Prepared Red Cabbage 680 g 680 g at R72.99 · 59% of packR42.94
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Crispy Onions needs 40 mlCrispy Onion Sprinkle 100 g R28.99 · whole pack (size can't be divided)R28.99
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Maple Syrup needs 40 mlMaple Syrup 250 ml 250 ml at R169.99 · 16% of packR27.20
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Orange needs 2Pick & Mix Orange Melon 250 g R34.99 · whole pack (size can't be divided)R34.99
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Fresh Parsley needs 10 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
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Pumpkin Seeds needs 20 gPumpkin Seeds 250 g 250 g at R89.99 · 8% of packR7.20
Not in the Woolies basket — source these elsewhere:
- NOMU Poultry Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for FESTIVE ROAST CHICKEN?
The preparation time for FESTIVE ROAST CHICKEN with caramelised carrots, fresh orange & crispy bacon is between 20 and 30 minutes.
What is the total time required to make FESTIVE ROAST CHICKEN with caramelised carrots, fresh orange & crispy bacon?
The total time required to make FESTIVE ROAST CHICKEN with caramelised carrots, fresh orange & crispy bacon is between 40 and 50 minutes.
How many servings does FESTIVE ROAST CHICKEN provide?
4 servings
What are the main ingredients in FESTIVE ROAST CHICKEN?
Carrot, Chicken, Crispy Onions, Green Beans, Maple Syrup, NOMU Poultry Rub, Orange, Parsley, Pumpkin Seeds, Red Cabbage, Streaky Bacon
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?
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. 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. 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! 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. CARAMELISED CARROTS: Remove the carrot wedges from the oven, drizzle over the maple syrup, and return to the oven for the remaining roasting time.
What should be prepared from my kitchen to make FESTIVE ROAST CHICKEN?
Carrot, Chicken, Crispy Onions, Green Beans, Maple Syrup, NOMU Poultry Rub, Orange, Parsley, Pumpkin Seeds, Red Cabbage, Streaky Bacon
How many calories does FESTIVE ROAST CHICKEN have?
calories
How much fat content does FESTIVE ROAST CHICKEN have?
grams