Lemon-infused chicken, and sweet potato & onion wedges are roasted until mouthwatering perfection, then plated up with a charred green bean, pickled radish & fresh greens salad. If this dish was any easier to make, it would have to roast itself, Chef!
Lemon & Herb Chicken Bake
Lemon & Herb Chicken Bake
with a pickled radish & green bean salad
Hands on Time: 25 - 40 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Chicken
- Free-range Chicken Pieces
- Green Beans
- Lemon
- Lemons
- NOMU Roast Rub
- Onion
- Onions
- Radish
- Red Wine Vinegar
- Salad Leaves
- Sunflower Seeds
- Sweet Potato Chunks
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Sugar/Sweetener/Honey
ROAST
Preheat the oven to 200°C. Spread the Chicken pieces on a roasting tray. Pat the chicken dry with paper towel. Add the sweet potato pieces and the onion wedges, and coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
PICKLED Radish
In a small bowl, combine the red wine vinegar, 1 tbsp of water, 5ml of sweetener, and seasoning. Add the Radish slices and set aside.
Lemon FLAVOUR
When the roast has been in the oven for 10-15 minutes, scatter over the Lemon rounds, and roast for the remaining time until cooked through.
SUNFLOWER SEEDS
In the final 5-8 minutes, scatter the sunflower seeds over the roast and toast in the oven for the remaining time.
GREEN BEANS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the halved green beans until starting to char, 4-5 minutes (shifting occasionally). Remove from the pan, season, and cover.
SOME FRESHNESS
Discard some of the pickling liquid from the bowl with the Radish. Add the shredded salad leaves, and the charred green beans. Add a drizzle of olive oil, toss to combine, and season.
DINNER IS READY
Plate up the loaded lemony roast, and side with the warm salad. Well done, Chef!
ROAST
Preheat the oven to 200°C. Spread the Chicken pieces on a roasting tray. Pat the chicken dry with paper towel. Add the sweet potato pieces and the onion wedges, and coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
PICKLED Radish
In a small bowl, combine the red wine vinegar, 2 tbsp of water, 10ml of sweetener, and seasoning. Add the Radish slices and set aside.
Lemon FLAVOUR
When the roast has been in the oven for 10-15 minutes, scatter over the Lemon rounds, and roast for the remaining time until cooked through.
SUNFLOWER SEEDS
In the final 5-8 minutes, scatter the sunflower seeds over the roast and toast in the oven for the remaining time.
GREEN BEANS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the halved green beans until starting to char, 5-6 minutes (shifting occasionally). Remove from the pan, season, and cover.
SOME FRESHNESS
Discard some of the pickling liquid from the bowl with the Radish. Add the shredded salad leaves, and the charred green beans. Add a drizzle of olive oil, toss to combine, and season.
DINNER IS READY
Plate up the loaded lemony roast, and side with the warm salad. Well done, Chef!
ROAST
Preheat the oven to 200°C. Spread the Chicken pieces on a roasting tray. Pat the chicken dry with paper towel. Add the sweet potato pieces and the onion wedges, and coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 35-40 minutes (shifting halfway).
PICKLED Radish
In a small bowl, combine the red wine vinegar, 3 tbsp of water, 15ml of sweetener, and seasoning. Add the Radish slices and set aside.
Lemon FLAVOUR
When the roast has been in the oven for 10-15 minutes, scatter over the Lemon rounds, and roast for the remaining time until cooked through.
SUNFLOWER SEEDS
In the final 5-8 minutes, scatter the sunflower seeds over the roast and toast in the oven for the remaining time.
GREEN BEANS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the halved green beans until starting to char, 5-6 minutes (shifting occasionally). Remove from the pan, season, and cover.
SOME FRESHNESS
Discard some of the pickling liquid from the bowl with the Radish. Add the shredded salad leaves, and the charred green beans. Add a drizzle of olive oil, toss to combine, and season.
DINNER IS READY
Plate up the loaded lemony roast, and side with the warm salad. Well done, Chef!
ROAST
Preheat the oven to 200°C. Spread the Chicken pieces on a roasting tray. Pat the chicken dry with paper towel. Add the sweet potato pieces and the onion wedges, and coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 35-40 minutes (shifting halfway).
PICKLED Radish
In a small bowl, combine the red wine vinegar, 4 tbsp of water, 20ml of sweetener, and seasoning. Add the Radish slices and set aside.
Lemon FLAVOUR
When the roast has been in the oven for 10-15 minutes, scatter over the Lemon rounds, and roast for the remaining time until cooked through.
SUNFLOWER SEEDS
In the final 5-8 minutes, scatter the sunflower seeds over the roast and toast in the oven for the remaining time.
GREEN BEANS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the halved green beans until starting to char, 6-7 minutes (shifting occasionally). Remove from the pan, season, and cover.
SOME FRESHNESS
Discard some of the pickling liquid from the bowl with the Radish. Add the shredded salad leaves, and the charred green beans. Add a drizzle of olive oil, toss to combine, and season.
DINNER IS READY
Plate up the loaded lemony roast, and side with the warm salad. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Lemon & Herb Chicken Bake?
The preparation time for Lemon & Herb Chicken Bake with a pickled radish & green bean salad is between 25 and 40 minutes.
What is the total time required to make Lemon & Herb Chicken Bake with a pickled radish & green bean salad?
The total time required to make Lemon & Herb Chicken Bake with a pickled radish & green bean salad is between 45 and 60 minutes.
How many servings does Lemon & Herb Chicken Bake provide?
4 servings
What are the main ingredients in Lemon & Herb Chicken Bake?
Chicken, Free-range Chicken Pieces, Green Beans, Lemon, Lemons, NOMU Roast Rub, Onion, Onions, Radish, Red Wine Vinegar, Salad Leaves, Sunflower Seeds, Sweet Potato Chunks
What is the nutritional information of Lemon & Herb Chicken Bake?
Calories: 854, Carbs: 56 grams, Fat: grams, Protein: 65.5 grams, Sugar: 24.5 grams, Salt: 761 grams
How do I prepare Lemon & Herb Chicken Bake?
ROAST: Preheat the oven to 200°C. Spread the chicken pieces on a roasting tray. Pat the chicken dry with paper towel. Add the sweet potato pieces and the onion wedges, and coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). PICKLED RADISH: In a small bowl, combine the red wine vinegar, 2 tbsp of water, 10ml of sweetener, and seasoning. Add the radish slices and set aside. LEMON FLAVOUR: When the roast has been in the oven for 10-15 minutes, scatter over the lemon rounds, and roast for the remaining time until cooked through. SUNFLOWER SEEDS: In the final 5-8 minutes, scatter the sunflower seeds over the roast and toast in the oven for the remaining time. SOME FRESHNESS: Discard some of the pickling liquid from the bowl with the radish. Add the shredded salad leaves, and the charred green beans. Add a drizzle of olive oil, toss to combine, and season. DINNER IS READY: Plate up the loaded lemony roast, and side with the warm salad. Well done, Chef! GREEN BEANS: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the halved green beans until starting to char, 5-6 minutes (shifting occasionally). Remove from the pan, season, and cover.
What should be prepared from my kitchen to make Lemon & Herb Chicken Bake?
Chicken, Free-range Chicken Pieces, Green Beans, Lemon, Lemons, NOMU Roast Rub, Onion, Onions, Radish, Red Wine Vinegar, Salad Leaves, Sunflower Seeds, Sweet Potato Chunks
How many calories does Lemon & Herb Chicken Bake have?
854 calories
How much fat content does Lemon & Herb Chicken Bake have?
grams
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