eCook Meal
Lemon & Thyme Chicken Roast
with roast carrot wedges, crispy chickpeas & Danish-style feta
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R193.04
for 4 servings · R48.26 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Chickpeas needs 480 gChickpeas in Brine 400 g 400 g at R28.99 · 1.20× packR34.79
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Green Beans needs 400 gGreen Beans in Brine 410 g 410 g at R26.99 · 98% of packR26.33
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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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Carrots needs 960 gBulk Large Carrots 3 kg 3 kg at R45.00 · 32% of packR14.40
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Onion needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Lemon needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Danish-Style Feta needs 160 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 20% of packR20.00
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Garlic Clove needs 3Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Fresh Thyme needs 1Thyme Refill 15 g R22.99 · whole pack (size can't be divided)R22.99
Not in the Woolies basket — source these elsewhere:
- NOMU Italian Rub
- Cabernet Sauvignon Vinegar
Shopping
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Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Lemon & Thyme Chicken Roast?
The preparation time for Lemon & Thyme Chicken Roast with roast carrot wedges, crispy chickpeas & Danish-style feta is between 20 and 30 minutes.
What is the total time required to make Lemon & Thyme Chicken Roast with roast carrot wedges, crispy chickpeas & Danish-style feta?
The total time required to make Lemon & Thyme Chicken Roast with roast carrot wedges, crispy chickpeas & Danish-style feta is between 45 and 60 minutes.
How many servings does Lemon & Thyme Chicken Roast provide?
4 servings
What are the main ingredients in Lemon & Thyme Chicken Roast?
Cabernet Sauvignon Vinegar, Carrot, Chicken, Chickpeas, Feta, Garlic, Green Beans, Green Leaves, Lemon, NOMU Italian Rub, Onion, Thyme
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?
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. 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. 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. 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. 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. 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!
What should be prepared from my kitchen to make Lemon & Thyme Chicken Roast?
Cabernet Sauvignon Vinegar, Carrot, Chicken, Chickpeas, Feta, Garlic, Green Beans, Green Leaves, Lemon, NOMU Italian Rub, Onion, Thyme
How many calories does Lemon & Thyme Chicken Roast have?
calories
How much fat content does Lemon & Thyme Chicken Roast have?
grams