What are the main ingredients in Mediterranean Chicken Roast?

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

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?

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

Mediterranean Chicken Roast

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

with a medley of herbed chickpeas, tomato, onion & kale

Hands on Time: 20 - 35 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

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

Serves 1

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!

Free-range Chicken Pieces - 2
Onion - 1
NOMU BBQ Rub - 5ml
Baby Tomatoes - 80g
Chickpeas - 120g
Kale - 50g
Sunflower Seeds - 10g
Sweet Vinaigrette - 10ml
Salad Leaves - 20g

Download the Recipe

Serves 2

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!

Free-range Chicken Pieces - 4
Onion - 1
NOMU BBQ Rub - 10ml
Baby Tomatoes - 160g
Chickpeas - 240g
Kale - 100g
Sunflower Seeds - 20g
Sweet Vinaigrette - 20ml
Salad Leaves - 40g

Download the Recipe

Serves 3

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!

Free-range Chicken Pieces - 6
Onions - 2
NOMU BBQ Rub - 15ml
Baby Tomatoes - 240g
Chickpeas - 360g
Kale - 150g
Sunflower Seeds - 30g
Sweet Vinaigrette - 30ml
Salad Leaves - 60g

Download the Recipe

Serves 4

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!