Juicy chicken is rubbed with NOMU spices and paired with a colourful array of onions, cabbage, and peppers. The rustic butternut mash is made with a touch of thyme & roasted garlic, which adds a deliciously savoury depth to the dish. Finally, a sprinkle of toasted seeds gives this meal a delightful crunch. Time to say hello to your new fave tray bake!
Lemon Pepper Chicken Bake
Lemon Pepper Chicken Bake
with butternut mash & roasted veg
Hands on Time: 25 - 45 minutes
Overall Time: 45 - 65 minutes
Ingredients:
- Butternut Chunks
- Cabbage
- Chicken
- Free-range Chicken Pieces
- Fresh Thyme
- Garlic Clove
- Garlic Cloves
- Lemon
- Lemons
- NOMU Poultry Rub
- Pumpkin & Sunflower Seed Mix
- Red Bell Pepper
- Red Bell Peppers
- Red Onion
- Red Onions
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter (optional)
CHICKEN & VEG
Preheat the oven to 220°C. Place the onion wedges, the cabbage chunks, and the pepper pieces on a roasting tray. Pat the chicken dry with paper towel and place on top of the veg in the tray. Coat the veg & chicken in oil, seasoning, and the NOMU rub. Place the lemon rounds around the tray. Roast in the hot oven until cooked through and becoming crispy, 30-35 minutes. In the final 10 minutes, add the whole, unpeeled garlic clove to the tray and return to the oven for the remaining roasting time.
BUTTERY BUTTERNUT MASH
Place the butternut pieces in a pot of salted water over a medium-high heat. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and ½ the picked thyme. Mash with a fork, season, and cover.
CAN YOU SEE(D) ME?
Place the seeds in a pan over a medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
FINISH THE MASH
When the roast is done, squeeze out the flesh from the roasted garlic clove and discard the skin. Roughly chop the flesh and mix through the mash.
DISH UP
Plate up a generous helping of the mash and side with the roasted chicken. Serve the roasted veg and charred lemon alongside. Garnish with the remaining thyme. Scatter over the toasted seeds. Squeeze over some of the charred lemon and dive in!
Red Onion - 1
Cabbage - 100g
Red Bell Pepper - 1
Free-range Chicken Pieces - 2
NOMU Poultry Rub - 5ml
Lemon - 1
Garlic Clove - 1
Butternut Chunks - 250g
Fresh Thyme - 3g
Pumpkin & Sunflower Seed Mix - 10g
CHICKEN & VEG
Preheat the oven to 220°C. Place the onion wedges, the cabbage chunks, and the pepper pieces on a roasting tray. Pat the chicken dry with paper towel and place on top of the veg in the tray. Coat the veg & chicken in oil, seasoning, and the NOMU rub. Place the lemon rounds around the tray. Roast in the hot oven until cooked through and becoming crispy, 30-35 minutes. In the final 10 minutes, add the whole, unpeeled garlic clove to the tray and return to the oven for the remaining roasting time.
BUTTERY BUTTERNUT MASH
Place the butternut pieces in a pot of salted water over a medium-high heat. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and ½ the picked thyme. Mash with a fork, season, and cover.
CAN YOU SEE(D) ME?
Place the seeds in a pan over a medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
FINISH THE MASH
When the roast is done, squeeze out the flesh from the roasted garlic clove and discard the skin. Roughly chop the flesh and mix through the mash.
DISH UP
Plate up a generous helping of the mash and side with the roasted chicken. Serve the roasted veg and charred lemon alongside. Garnish with the remaining thyme. Scatter over the toasted seeds. Squeeze over some of the charred lemon and dive in!
Red Onion - 1
Cabbage - 200g
Red Bell Pepper - 1
Free-range Chicken Pieces - 4
NOMU Poultry Rub - 10ml
Lemon - 1
Garlic Clove - 1
Butternut Chunks - 500g
Fresh Thyme - 5g
Pumpkin & Sunflower Seed Mix - 20g
CHICKEN & VEG
Preheat the oven to 220°C. Place the onion wedges, the cabbage chunks, and the pepper pieces on a roasting tray. Pat the chicken dry with paper towel and place on top of the veg in the tray. Coat the veg & chicken in oil, seasoning, and the NOMU rub. Place the lemon rounds around the tray. Roast in the hot oven until cooked through and becoming crispy, 35-40 minutes. In the final 10 minutes, add the whole, unpeeled garlic cloves to the tray and return to the oven for the remaining roasting time.
BUTTERY BUTTERNUT MASH
Place the butternut pieces in a pot of salted water over a medium-high heat. Bring to the boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and ½ the picked thyme. Mash with a fork, season, and cover.
CAN YOU SEE(D) ME?
Place the seeds in a pan over a medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
FINISH THE MASH
When the roast is done, squeeze out the flesh from the roasted garlic cloves and discard the skin. Roughly chop the flesh and mix through the mash.
DISH UP
Plate up a generous helping of the mash and side with the roasted chicken. Serve the roasted veg and charred lemon alongside. Garnish with the remaining thyme. Scatter over the toasted seeds. Squeeze over some of the charred lemon and dive in!
Red Onions - 2
Cabbage - 300g
Red Bell Peppers - 2
Free-range Chicken Pieces - 6
NOMU Poultry Rub - 15ml
Lemons - 2
Garlic Cloves - 2
Butternut Chunks - 750g
Fresh Thyme - 8g
Pumpkin & Sunflower Seed Mix - 30g
CHICKEN & VEG
Preheat the oven to 220°C. Place the onion wedges, the cabbage chunks, and the pepper pieces on a roasting tray. Pat the chicken dry with paper towel and place on top of the veg in the tray. Coat the veg & chicken in oil, seasoning, and the NOMU rub. Place the lemon rounds around the tray. Roast in the hot oven until cooked through and becoming crispy, 35-40 minutes. In the final 10 minutes, add the whole, unpeeled garlic cloves to the tray and return to the oven for the remaining roasting time.
BUTTERY BUTTERNUT MASH
Place the butternut pieces in a pot of salted water over a medium-high heat. Bring to the boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and ½ the picked thyme. Mash with a fork, season, and cover.
CAN YOU SEE(D) ME?
Place the seeds in a pan over a medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
FINISH THE MASH
When the roast is done, squeeze out the flesh from the roasted garlic cloves and discard the skin. Roughly chop the flesh and mix through the mash.
DISH UP
Plate up a generous helping of the mash and side with the roasted chicken. Serve the roasted veg and charred lemon alongside. Garnish with the remaining thyme. Scatter over the toasted seeds. Squeeze over some of the charred lemon and dive in!
Red Onions - 2
Cabbage - 400g
Red Bell Peppers - 2
Free-range Chicken Pieces - 8
NOMU Poultry Rub - 20ml
Lemons - 2
Garlic Cloves - 2
Butternut Chunks - 1kg
Fresh Thyme - 10g
Pumpkin & Sunflower Seed Mix - 40g
Woolies Products in this dish
