What are the main ingredients in Lemon & Thyme Chicken Roast?

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

What is the nutritional information of Lemon & Thyme Chicken Roast?

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

How do I prepare Lemon & Thyme Chicken Roast?

LOOKING GOOD!: Place the sliced green beans and rinsed green leaves in a bowl. Add a drizzle of olive oil, a squeeze of lemon juice to taste, and a pinch of lemon zest. Toss to combine and season to taste. When the roast is ready, remove from the oven and crumble over the drained feta. RADIANT ROAST: Plate some comforting roast veggies next to the crispy chicken pieces and serve the zesty green salad on the side. Garnish with some lemon zest to taste. Simple and satisfying! BLANCH THE BEANS: Boil the kettle. Rinse, trim and slice the green beans into thirds. Place a pot over a high heat, fill with boiling water, and add a pinch of salt. Once boiling rapidly, blanch the green beans for 2-3 minutes until cooked through but still crunchy. Drain on completion and run under some cold water to stop the cooking process. MARINATE THE CHICKEN: Preheat the oven to 200°C. Place the cab sauv vinegar, Italian Rub, rinsed thyme leaves, and grated garlic in a bowl. Mix in 4 tbsp of oil and the juice of 2 lemon wedges. Pat the chicken pieces dry with some paper towel and place in the bowl of marinade. Toss until coated and set aside to marinate for at least 10-15 minutes. GET ROASTIN’: Place the carrot wedges on a roasting tray, coat in oil, and season. Nestle the marinated chicken amongst them and pour over the remaining marinade. Roast in the hot oven for 35-40 minutes until cooked through and starting to crisp. Place the onion wedges and drained chickpeas on a separate roasting tray. Coat in oil, season, and set aside. YOU'RE HALFWAY!: When the roast reaches the halfway mark, give the carrots a shift and return to the oven. Pop in the tray of chickpeas and onion and cook for the remaining roasting time until crispy.

What should be prepared from my kitchen to make Lemon & Thyme Chicken Roast?

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

Lemon & Thyme Chicken Roast

Banish the mid-week blues with the comfort of a fresh-flavoured roast! Steamy chicken pieces in a thyme, garlic, and lemon marinade, nestled amongst caramelised carrot, onion, and chickpeas. Served with a leafy green bean side salad.

Lemon & Thyme Chicken Roast

with roast carrot wedges, crispy chickpeas & Danish-style feta

Hands on Time: 20 - 30 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Cabernet Sauvignon Vinegar
Carrot
Carrots
Chicken
Chickpeas
Danish-style Feta
Free-range Chicken Pieces
Fresh Thyme
Garlic Clove
Green Beans
Green Leaves
Lemon
NOMU Italian Rub
Onion

From your kitchen:

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

Serves 1

MARINATE THE CHICKEN
Preheat the oven to 200°C. Place the cab sauv vinegar, Italian Rub, rinsed thyme leaves, and grated garlic in a bowl. Mix in 2 tbsp of oil and the juice of 1 lemon wedge. Pat the chicken pieces dry with some paper towel and place in the bowl of marinade. Toss until coated and set aside to marinate for at least 10-15 minutes.
GET ROASTIN’
Place the carrot wedges on a roasting tray, coat in oil, and season. Nestle the marinated chicken amongst them and pour over the remaining marinade. Roast in the hot oven for 35-40 minutes until cooked through and starting to crisp. Place the onion wedges and drained chickpeas in a bowl. Coat in oil, season, and set aside.
YOU'RE HALFWAY!
When the roast reaches the halfway mark, give the carrots a shift and add the chickpeas and onion to the tray. Return to the oven and cook for the remaining roasting time until the chickpeas are crispy.
BLANCH THE BEANS
Boil the kettle. Rinse, trim and slice the green beans into thirds. Place a pot over a high heat, fill with boiling water, and add a pinch of salt. Once boiling rapidly, blanch the green beans for 2-3 minutes until cooked through but still crunchy. Drain on completion and run under some cold water to stop the cooking process.
LOOKING GOOD!
Place the sliced green beans and rinsed green leaves in a bowl. Add a drizzle of olive oil, a squeeze of lemon juice to taste, and a pinch of lemon zest. Toss to combine and season to taste. When the roast is ready, remove from the oven and crumble over the drained feta.
RADIANT ROAST
Plate some comforting roast veggies next to the crispy chicken pieces and serve the zesty green salad on the side. Garnish with some lemon zest to taste. Simple and satisfying!

Cabernet Sauvignon Vinegar - 20ml
NOMU Italian Rub - 10ml
Fresh Thyme - 2g
Garlic Clove - 1
Lemon - 1
Free-Range Chicken Pieces - 2
Carrots - 240g
Onion - 1
Chickpeas - 120g
Green Beans - 100g
Green Leaves - 20g
Danish-Style Feta - 40g

Download the Recipe

Serves 2

MARINATE THE CHICKEN
Preheat the oven to 200°C. Place the cab sauv vinegar, Italian Rub, rinsed thyme leaves, and grated garlic in a bowl. Mix in 4 tbsp of oil and the juice of 2 lemon wedges. Pat the chicken pieces dry with some paper towel and place in the bowl of marinade. Toss until coated and set aside to marinate for at least 10-15 minutes.
GET ROASTIN’
Place the carrot wedges on a roasting tray, coat in oil, and season. Nestle the marinated chicken amongst them and pour over the remaining marinade. Roast in the hot oven for 35-40 minutes until cooked through and starting to crisp. Place the onion wedges and drained chickpeas on a separate roasting tray. Coat in oil, season, and set aside.
YOU'RE HALFWAY!
When the roast reaches the halfway mark, give the carrots a shift and return to the oven. Pop in the tray of chickpeas and onion and cook for the remaining roasting time until crispy.
BLANCH THE BEANS
Boil the kettle. Rinse, trim and slice the green beans into thirds. Place a pot over a high heat, fill with boiling water, and add a pinch of salt. Once boiling rapidly, blanch the green beans for 2-3 minutes until cooked through but still crunchy. Drain on completion and run under some cold water to stop the cooking process.
LOOKING GOOD!
Place the sliced green beans and rinsed green leaves in a bowl. Add a drizzle of olive oil, a squeeze of lemon juice to taste, and a pinch of lemon zest. Toss to combine and season to taste. When the roast is ready, remove from the oven and crumble over the drained feta.
RADIANT ROAST
Plate some comforting roast veggies next to the crispy chicken pieces and serve the zesty green salad on the side. Garnish with some lemon zest to taste. Simple and satisfying!

Cabernet Sauvignon Vinegar - 40ml
Fresh Thyme - 1
NOMU Italian Rub - 20ml
Garlic Clove - 2
Lemon - 1
Free-Range Chicken Pieces - 4
Carrot - 480g
Onion - 1
Chickpeas - 240g
Green Beans - 200g
Green Leaves - 40g
Danish-Style Feta - 80g

Download the Recipe

Serves 3

MARINATE THE CHICKEN
Preheat the oven to 200°C. Place the cab sauv vinegar, Italian Rub, rinsed thyme leaves, and grated garlic in a bowl. Mix in 4 tbsp of oil and the juice of 2 lemon wedges. Pat the chicken pieces dry with some paper towel and place in the bowl of marinade. Toss until coated and set aside to marinate for at least 10-15 minutes.
GET ROASTIN’
Place the carrot wedges on a roasting tray, coat in oil, and season. Nestle the marinated chicken amongst them and pour over the remaining marinade. Roast in the hot oven for 35-40 minutes until cooked through and starting to crisp. Place the onion wedges and drained chickpeas on a separate roasting tray. Coat in oil, season, and set aside.
YOU'RE HALFWAY!
When the roast reaches the halfway mark, give the carrots a shift and return to the oven. Pop in the tray of chickpeas and onion and cook for the remaining roasting time until crispy.
BLANCH THE BEANS
Boil the kettle. Rinse, trim and slice the green beans into thirds. Place a pot over a high heat, fill with boiling water, and add a pinch of salt. Once boiling rapidly, blanch the green beans for 2-3 minutes until cooked through but still crunchy. Drain on completion and run under some cold water to stop the cooking process.
LOOKING GOOD!
Place the sliced green beans and rinsed green leaves in a bowl. Add a drizzle of olive oil, a squeeze of lemon juice to taste, and a pinch of lemon zest. Toss to combine and season to taste. When the roast is ready, remove from the oven and crumble over the drained feta.
RADIANT ROAST
Plate some comforting roast veggies next to the crispy chicken pieces and serve the zesty green salad on the side. Garnish with some lemon zest to taste. Simple and satisfying!

Fresh Thyme - 1
Cabernet Sauvignon Vinegar - 40ml
NOMU Italian Rub - 20ml
Garlic Clove - 2
Lemon - 1
Free-Range Chicken Pieces - 4
Carrot - 480g
Onion - 1
Chickpeas - 240g
Green Beans - 200g
Green Leaves - 40g
Danish-Style Feta - 80g

Download the Recipe

Serves 4

MARINATE THE CHICKEN
Preheat the oven to 200°C. Place the cab sauv vinegar, Italian Rub, rinsed thyme leaves, and grated garlic in a bowl. Mix in 80ml of oil and the juice of 4 lemon wedges. Pat the chicken pieces dry with some paper towel and place in the bowl of marinade. Toss until coated and set aside to marinate for at least 10-15 minutes.
GET ROASTIN’
Place the carrot wedges on a large roasting tray, coat in oil, and season. Nestle the marinated chicken amongst them and pour over the remaining marinade. Roast in the hot oven for 40-45 minutes until cooked through and starting to crisp. Place the onion wedges and drained chickpeas on a separate roasting tray. Coat in oil, season, and set aside.
YOU'RE HALFWAY!
When the roast reaches the halfway mark, give the carrots a shift and return to the oven. Pop in the tray of chickpeas and onion and cook for the remaining roasting time until crispy.
BLANCH THE BEANS
Boil the kettle. Rinse, trim and slice the green beans into thirds. Place a pot over a high heat, fill with boiling water, and add a pinch of salt. Once boiling rapidly, blanch the green beans for 2-3 minutes until cooked through but still crunchy. Drain on completion and run under some cold water to stop the cooking process.
LOOKING GOOD!
Place the sliced green beans and rinsed green leaves in a bowl. Add a drizzle of olive oil, a squeeze of lemon juice to taste, and a pinch of lemon zest. Toss to combine and season to taste. When the roast is ready, remove from the oven and crumble over the drained feta.
RADIANT ROAST
Plate some comforting roast veggies next to the crispy chicken pieces and serve the zesty green salad on the side. Garnish with some lemon zest to taste. Simple and satisfying!