What are the main ingredients in MARINATED CHICKEN ROAST?

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

What is the nutritional information of MARINATED CHICKEN ROAST?

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

How do I prepare MARINATED CHICKEN ROAST?

RADIANT ROAST: Plate some homely roast veggies next to the crispy roast chicken pieces and steamed broccoli. Serve the fresh, zesty salad on the side. Simple and satisfying! FINISH UP: When the roast is ready, remove from the oven and crumble over the drained feta. Toss the rinsed green leaves with some olive oil, seasoning, and lemon zest to taste. MARINATE THE CHICKEN: Preheat the oven to 200°C. Place the cab sauv vinegar, Italian Rub, rinsed thyme leaves, and grated garlic in a large bowl. Mix in 4 tbsp of oil and the juice of 4 lemon wedges. Pat the chicken pieces dry with some paper towel and add to the bowl. Season to taste and toss until coated. Set aside to marinate for at least 10-15 minutes. GET ROASTIN’: Boil the kettle. Place the carrot wedges on a large roasting tray, coat in oil, and season. Nestle the marinated chicken amongst them and pour over any remaining marinade. Roast in the hot oven for 35-40 minutes until cooked through and starting to crisp. Place the drained chickpeas and red onion wedges in a bowl, coat in oil, and season. When the roast is at the halfway mark, give the carrots a shift and add the chickpeas and onion to the tray. Return to the oven for the remaining cooking time until the chickpeas are crispy. STEAMED BROCCOLI: Place a pot over a medium-high heat with 2cm of boiling water covering the base. Once steaming, place the broccoli pieces in a colander over the pot. Allow to steam (uncovered) for 5-6 minutes until al dente. Alternatively, you can use a steamer if you have one. On completion, discard the water and place the cooked broccoli in the pot. Toss through some seasoning and lemon zest to taste. Cover with a lid and set aside to keep warm until serving.

What should be prepared from my kitchen to make MARINATED CHICKEN ROAST?

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

MARINATED CHICKEN ROAST

Name: MARINATED CHICKEN ROAST
Prep time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Paper Towel; Water

Banish the mid-week, mid-winter blues! Steamy roast chicken in a thyme, garlic, and lemon marinade; nestled amongst caramelised roast carrot, onion, and chickpeas; littered with baby spinach and rocket.

MARINATED CHICKEN ROAST

with broccoli, creamy feta & roast carrot wedges

Hands on Time: 20 - 30 minutes

Overall Time: 40 - 50 minutes

Ingredients:

Broccoli Florets
Cabernet Sauvignon Vinegar
Carrots
Chicken
Chickpeas
Feta
Free-range Chicken Pieces
Fresh Thyme
Garlic Clove
Green Leaves
Lemon
NOMU Italian Rub
Red Onion

From your kitchen:

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

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 2 lemon wedges. Pat the chicken pieces dry with some paper towel and add to the bowl. Season to taste and toss until coated. Set aside to marinate for at least 10-15 minutes.
GET ROASTIN’
Boil the kettle. Place the carrot wedges on a large roasting tray, coat in oil, and season. Nestle the marinated chicken amongst them and pour over any remaining marinade. Roast in the hot oven for 35-40 minutes until cooked through and starting to crisp. Place the drained chickpeas and red onion wedges in a bowl, coat in oil, and season. When the roast is at the halfway mark, give the carrots a shift and add the chickpeas and onion to the tray. Return to the oven for the remaining cooking time until the chickpeas are crispy.
STEAMED BROCCOLI
Place a pot over a medium-high heat with 2cm of boiling water covering the base. Once steaming, place the broccoli pieces in a colander over the pot. Allow to steam (uncovered) for 4-5 minutes until al dente. Alternatively, you can use a steamer if you have one. On completion, discard the water and place the cooked broccoli in the pot. Toss through some seasoning and lemon zest to taste. Cover with a lid and set aside to keep warm until serving.
FINISH UP
When the roast is ready, remove from the oven and crumble over the drained feta. Toss the rinsed green leaves with some olive oil, seasoning, and lemon zest to taste.
RADIANT ROAST
Plate some homely roast veggies next to the crispy roast chicken pieces and steamed broccoli. Serve the fresh, zesty salad on the side. 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
Chickpeas - 60g
Red Onion - 1
Broccoli Florets - 200g
Feta - 40g
Green Leaves - 20g

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 large bowl. Mix in 4 tbsp of oil and the juice of 4 lemon wedges. Pat the chicken pieces dry with some paper towel and add to the bowl. Season to taste and toss until coated. Set aside to marinate for at least 10-15 minutes.
GET ROASTIN’
Boil the kettle. Place the carrot wedges on a large roasting tray, coat in oil, and season. Nestle the marinated chicken amongst them and pour over any remaining marinade. Roast in the hot oven for 35-40 minutes until cooked through and starting to crisp. Place the drained chickpeas and red onion wedges in a bowl, coat in oil, and season. When the roast is at the halfway mark, give the carrots a shift and add the chickpeas and onion to the tray. Return to the oven for the remaining cooking time until the chickpeas are crispy.
STEAMED BROCCOLI
Place a pot over a medium-high heat with 2cm of boiling water covering the base. Once steaming, place the broccoli pieces in a colander over the pot. Allow to steam (uncovered) for 5-6 minutes until al dente. Alternatively, you can use a steamer if you have one. On completion, discard the water and place the cooked broccoli in the pot. Toss through some seasoning and lemon zest to taste. Cover with a lid and set aside to keep warm until serving.
FINISH UP
When the roast is ready, remove from the oven and crumble over the drained feta. Toss the rinsed green leaves with some olive oil, seasoning, and lemon zest to taste.
RADIANT ROAST
Plate some homely roast veggies next to the crispy roast chicken pieces and steamed broccoli. Serve the fresh, zesty salad on the side. Simple and satisfying!

Cabernet Sauvignon Vinegar - 40ml
NOMU Italian Rub - 20ml
Fresh Thyme - 4g
Garlic Clove - 2
Lemon - 1
Free-Range Chicken Pieces - 4
Carrots - 480g
Chickpeas - 120g
Red Onion - 1
Broccoli Florets - 400g
Feta - 80g
Green Leaves - 40g

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 large bowl. Mix in 4 tbsp of oil and the juice of 4 lemon wedges. Pat the chicken pieces dry with some paper towel and add to the bowl. Season to taste and toss until coated. Set aside to marinate for at least 10-15 minutes.
GET ROASTIN’
Boil the kettle. Place the carrot wedges on a large roasting tray, coat in oil, and season. Nestle the marinated chicken amongst them and pour over any remaining marinade. Roast in the hot oven for 35-40 minutes until cooked through and starting to crisp. Place the drained chickpeas and red onion wedges in a bowl, coat in oil, and season. When the roast is at the halfway mark, give the carrots a shift and add the chickpeas and onion to the tray. Return to the oven for the remaining cooking time until the chickpeas are crispy.
STEAMED BROCCOLI
Place a pot over a medium-high heat with 2cm of boiling water covering the base. Once steaming, place the broccoli pieces in a colander over the pot. Allow to steam (uncovered) for 5-6 minutes until al dente. Alternatively, you can use a steamer if you have one. On completion, discard the water and place the cooked broccoli in the pot. Toss through some seasoning and lemon zest to taste. Cover with a lid and set aside to keep warm until serving.
FINISH UP
When the roast is ready, remove from the oven and crumble over the drained feta. Toss the rinsed green leaves with some olive oil, seasoning, and lemon zest to taste.
RADIANT ROAST
Plate some homely roast veggies next to the crispy roast chicken pieces and steamed broccoli. Serve the fresh, zesty salad on the side. Simple and satisfying!

Cabernet Sauvignon Vinegar - 40ml
NOMU Italian Rub - 20ml
Fresh Thyme - 4g
Garlic Clove - 2
Lemon - 1
Free-Range Chicken Pieces - 4
Carrots - 480g
Chickpeas - 120g
Red Onion - 1
Broccoli Florets - 400g
Feta - 80g
Green Leaves - 40g

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 large bowl. Mix in 80ml of oil and the juice of 8 lemon wedges. Pat the chicken pieces dry with some paper towel and add to the bowl. Season to taste and toss until coated. Set aside to marinate for at least 10-15 minutes.
GET ROASTIN’
Boil the kettle. Place the carrot wedges on a large roasting tray, coat in oil, and season. Nestle the marinated chicken amongst them and pour over any remaining marinade. Roast in the hot oven for 40-45 minutes until cooked through and starting to crisp. Place the drained chickpeas and red onion wedges on a separate roasting tray. Coat in oil, season, and set aside. When the roast is at the halfway mark, give the carrots a shift and return to the oven on a lower shelf. Pop the tray of chickpeas and onions in the oven above the carrots, and cook for the remaining roasting time until crispy.
STEAMED BROCCOLI
Place a pot over a medium-high heat with 2cm of boiling water covering the base. Once steaming, place the broccoli pieces in a colander over the pot. Allow to steam (uncovered) for 6-7 minutes until al dente. Alternatively, you can use a steamer if you have one. On completion, discard the water and place the cooked broccoli in the pot. Toss through some seasoning and lemon zest to taste. Cover with a lid and set aside to keep warm until serving.
FINISH UP
When the roast is ready, remove from the oven and crumble over the drained feta. Toss the rinsed green leaves with some olive oil, seasoning, and lemon zest to taste.
RADIANT ROAST
Plate some homely roast veggies next to the crispy roast chicken pieces and steamed broccoli. Serve the fresh, zesty salad on the side. Simple and satisfying!