eCook Meal
MARINATED CHICKEN ROAST
with broccoli, creamy feta & roast carrot wedges
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.
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 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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R236.28
for 4 servings · R59.07 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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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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Fresh Thyme needs 8 gFree Range Slow Cooked Thyme & Garlic Confit Chicken Leg Quarters Avg 1.2 kg 1.2 kg at R197.19 · 1% of packR1.31
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Broccoli Florets needs 800 gBroccoli Florets 300 g 300 g at R36.99 · 2.7× packsR98.64
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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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Garlic Clove needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Chickpeas needs 240 gChickpeas in Brine 400 g 400 g at R28.99 · 60% of packR17.39
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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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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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Red Onion needs 2Sliced Red Onions 70 g R16.99 · whole pack (size can't be divided)R16.99
Not in the Woolies basket — source these elsewhere:
- NOMU Italian Rub
- Cabernet Sauvignon Vinegar
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for MARINATED CHICKEN ROAST?
The preparation time for MARINATED CHICKEN ROAST with broccoli, creamy feta & roast carrot wedges is between 20 and 30 minutes.
What is the total time required to make MARINATED CHICKEN ROAST with broccoli, creamy feta & roast carrot wedges?
The total time required to make MARINATED CHICKEN ROAST with broccoli, creamy feta & roast carrot wedges is between 40 and 50 minutes.
How many servings does MARINATED CHICKEN ROAST provide?
4 servings
What are the main ingredients in MARINATED CHICKEN ROAST?
Broccoli Florets, Cabernet Sauvignon Vinegar, Carrot, Chicken, Chickpeas, Feta, Garlic, Green Leaves, Lemon, NOMU Italian Rub, Red Onion, Thyme
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?
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. 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. 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. 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! 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.
What should be prepared from my kitchen to make MARINATED CHICKEN ROAST?
Broccoli Florets, Cabernet Sauvignon Vinegar, Carrot, Chicken, Chickpeas, Feta, Garlic, Green Leaves, Lemon, NOMU Italian Rub, Red Onion, Thyme
How many calories does MARINATED CHICKEN ROAST have?
calories
How much fat content does MARINATED CHICKEN ROAST have?
grams