A Med-style roast of crispy chicken pieces and chickpeas, squishy baby tomatoes, and caramelised onion wedges. Paired with a salad of roast kale and Italian leaves in a red wine vinegar dressing. With sunflower seeds, providing that elegant finish.
Mediterranean Chicken Roast
Mediterranean Chicken Roast
with a medley of herbed chickpeas, tomato, onion & kale
Hands on Time: 20 - 35 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Baby Tomatoes
- Chicken
- Chickpeas
- Free-range Chicken Pieces
- Kale
- NOMU BBQ Rub
- Onion
- Onions
- Salad Leaves
- Sunflower Seeds
- Sweet Vinaigrette
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
HERB-INFUSED Chicken & ONION
Preheat the oven to 200°C. Spread the Chicken pieces on a roasting tray. Pat the chicken dry with paper towel. Add the onion wedges, and coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Place the rinsed baby tomatoes and drained Chickpeas on a second roasting tray. Coat in oil, seasoning, and set aside.
GET THAT Kale TO RELAX...
Place the shredded Kale in a bowl with a drizzle of oil and seasoning. Using your hands, massage until softened and well coated. Set aside.
BROWN THE SEEDS
Place the sunflower seeds in a pan over medium heat (you won’t be using it again). Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
FABULOUS ROAST ADDITIONS
When the roast has been in the oven for about 10 minutes, pop in the tray of tomatoes and Chickpeas. When there are 7-9 minutes remaining, scatter the kale over the tray of tomatoes and return to the oven for the remaining roasting time. The chicken should be cooked through, the chickpeas and kale crispy, the tomatoes blistered, and the onion caramelised.
DRESS IT UP
Place the sweet vinaigrette dressing in a salad bowl. Whisk in 20ml of olive oil and seasoning. Toss through the rinsed salad leaves, the crispy Kale, and the toasted sunflower seeds until coated.
MEDITERRANEAN-STYLE FEAST
Dish up this full-flavoured medley of Chickpeas, tomatoes, onion, and juicy chicken. Serve the crunchy salad on the side. Tuck in!
HERB-INFUSED Chicken & ONION
Preheat the oven to 200°C. Spread the Chicken pieces on a roasting tray. Pat the chicken dry with paper towel. Add the onion wedges, and coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Place the rinsed baby tomatoes and drained Chickpeas on a second roasting tray. Coat in oil, seasoning, and set aside.
GET THAT Kale TO RELAX...
Place the shredded Kale in a bowl with a drizzle of oil and seasoning. Using your hands, massage until softened and well coated. Set aside.
BROWN THE SEEDS
Place the sunflower seeds in a pan over medium heat (you won’t be using it again). Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
FABULOUS ROAST ADDITIONS
When the roast has been in the oven for about 10 minutes, pop in the tray of tomatoes and Chickpeas. When there are 7-9 minutes remaining, scatter the kale over the tray of tomatoes and return to the oven for the remaining roasting time. The chicken should be cooked through, the chickpeas and kale crispy, the tomatoes blistered, and the onion caramelised.
DRESS IT UP
Place the sweet vinaigrette dressing in a salad bowl. Whisk in 40ml of olive oil and seasoning. Toss through the rinsed salad leaves, the crispy Kale, and the toasted sunflower seeds until coated.
MEDITERRANEAN-STYLE FEAST
Dish up this full-flavoured medley of Chickpeas, tomatoes, onion, and juicy chicken. Serve the crunchy salad on the side. Tuck in!
HERB-INFUSED Chicken & ONION
Preheat the oven to 200°C. Spread the Chicken pieces on a roasting tray. Pat the chicken dry with paper towel. Add the onion wedges, and coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 35-40 minutes (shifting halfway). Place the rinsed baby tomatoes and drained Chickpeas on a second roasting tray. Coat in oil, seasoning, and set aside.
GET THAT Kale TO RELAX...
Place the shredded Kale in a bowl with a drizzle of oil and seasoning. Using your hands, massage until softened and well coated. Set aside.
BROWN THE SEEDS
Place the sunflower seeds in a pan over medium heat (you won’t be using it again). Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
FABULOUS ROAST ADDITIONS
When the roast has been in the oven for about 15 minutes, pop in the tray of tomatoes and Chickpeas. When there are 7-9 minutes remaining, scatter the kale over the tray of tomatoes and return to the oven for the remaining roasting time. The chicken should be cooked through, the chickpeas and kale crispy, the tomatoes blistered, and the onion caramelised.
DRESS IT UP
Place the sweet vinaigrette dressing in a large salad bowl. Whisk in 60ml of olive oil and seasoning. Toss through the rinsed salad leaves, the crispy Kale, and the toasted sunflower seeds until coated.
MEDITERRANEAN-STYLE FEAST
Dish up this full-flavoured medley of Chickpeas, tomatoes, onion, and juicy chicken. Serve the crunchy salad on the side. Tuck in!
HERB-INFUSED Chicken & ONION
Preheat the oven to 200°C. Spread the Chicken pieces on a roasting tray. Pat the chicken dry with paper towel. Add the onion wedges, and coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 35-40 minutes (shifting halfway). Place the rinsed baby tomatoes and drained Chickpeas on a second roasting tray. Coat in oil, seasoning, and set aside.
GET THAT Kale TO RELAX...
Place the shredded Kale in a bowl with a drizzle of oil and seasoning. Using your hands, massage until softened and well coated. Set aside.
BROWN THE SEEDS
Place the sunflower seeds in a pan over medium heat (you won’t be using it again). Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
FABULOUS ROAST ADDITIONS
When the roast has been in the oven for about 15 minutes, pop in the tray of tomatoes and Chickpeas. When there are 7-9 minutes remaining, scatter the kale over the tray of tomatoes and return to the oven for the remaining roasting time. The chicken should be cooked through, the chickpeas and kale crispy, the tomatoes blistered, and the onion caramelised.
DRESS IT UP
Place the sweet vinaigrette dressing in a large salad bowl. Whisk in 80ml of olive oil and seasoning. Toss through the rinsed salad leaves, the crispy Kale, and the toasted sunflower seeds until coated.
MEDITERRANEAN-STYLE FEAST
Dish up this full-flavoured medley of Chickpeas, tomatoes, onion, and juicy chicken. Serve the crunchy salad on the side. Tuck in!
Frequently Asked Questions
What is the preparation time for Mediterranean Chicken Roast?
The preparation time for Mediterranean Chicken Roast with a medley of herbed chickpeas, tomato, onion & kale is between 20 and 35 minutes.
What is the total time required to make Mediterranean Chicken Roast with a medley of herbed chickpeas, tomato, onion & kale?
The total time required to make Mediterranean Chicken Roast with a medley of herbed chickpeas, tomato, onion & kale is between 45 and 60 minutes.
How many servings does Mediterranean Chicken Roast provide?
4 servings
What are the main ingredients in Mediterranean Chicken Roast?
Baby Tomatoes, Chicken, Chickpeas, Free-range Chicken Pieces, Kale, NOMU BBQ Rub, Onion, Onions, Salad Leaves, Sunflower Seeds, Sweet Vinaigrette
What is the nutritional information of Mediterranean Chicken Roast?
Calories: 844, Carbs: 49 grams, Fat: grams, Protein: 65.4 grams, Sugar: 16.8 grams, Salt: 395 grams
How do I prepare Mediterranean Chicken Roast?
DRESS IT UP: Place the sweet vinaigrette dressing in a salad bowl. Whisk in 40ml of olive oil and seasoning. Toss through the rinsed salad leaves, the crispy kale, and the toasted sunflower seeds until coated. BROWN THE SEEDS: Place the sunflower seeds in a pan over medium heat (you won’t be using it again). Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. GET THAT KALE TO RELAX...: Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, massage until softened and well coated. Set aside. HERB-INFUSED CHICKEN & ONION: Preheat the oven to 200°C. Spread the chicken pieces on a roasting tray. Pat the chicken dry with paper towel. Add the onion wedges, and coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Place the rinsed baby tomatoes and drained chickpeas on a second roasting tray. Coat in oil, seasoning, and set aside. FABULOUS ROAST ADDITIONS: When the roast has been in the oven for about 10 minutes, pop in the tray of tomatoes and chickpeas. When there are 7-9 minutes remaining, scatter the kale over the tray of tomatoes and return to the oven for the remaining roasting time. The chicken should be cooked through, the chickpeas and kale crispy, the tomatoes blistered, and the onion caramelised. MEDITERRANEAN-STYLE FEAST: Dish up this full-flavoured medley of chickpeas, tomatoes, onion, and juicy chicken. Serve the crunchy salad on the side. Tuck in!
What should be prepared from my kitchen to make Mediterranean Chicken Roast?
Baby Tomatoes, Chicken, Chickpeas, Free-range Chicken Pieces, Kale, NOMU BBQ Rub, Onion, Onions, Salad Leaves, Sunflower Seeds, Sweet Vinaigrette
How many calories does Mediterranean Chicken Roast have?
844 calories
How much fat content does Mediterranean Chicken Roast have?
grams
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