Classic yet colourful & flavoursome, we bring you an easy peasy one-tray bake consisting of chicken thighs, baby potatoes & red onion wedges. Topped with a fresh salsa verde made with parsley, basil, capers, garlic & a vinaigrette. Served with a lemony kale, cucumber & walnut salad. It doesn’t get any better than this!
One-tray Chicken & Salsa Verde
One-tray Chicken & Salsa Verde
with baby potatoes & a lemony kale salad
Hands on Time: 20 - 25 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Baby Potatoes
- Capers
- Chicken
- Cucumber
- Free-range Chicken Thighs
- Garlic Clove
- Garlic Cloves
- Kale
- Lemon
- Lemons
- Mixed Herbs
- NOMU Roast Rub
- Red Onion
- Red Onions
- Vinaigrette
- Walnuts
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
TAKE IT EASY
Preheat the oven to 220°C. Pat the Chicken dry with paper towel. Place on a baking tray with the halved baby potatoes and the onion wedges. Coat in oil, the rub, and seasoning. Roast in the hot oven for 25-30 minutes until cooked through, shifting halfway. In the final 5-7 minutes, turn the oven onto the grill setting.
PREP STEP
Slice the Cucumber into half-moons. Rinse and roughly shred the kale. Cut the lemon into wedges. Peel and grate the garlic. Rinse and pick the mixed herbs.
EVERYTHING WILL BE O-Kale
Place the shredded Kale in a salad bowl with a drizzle of oil, a squeeze of lemon juice, and seasoning. Using your hands, massage the kale until softened and coated. Add the Cucumber half-moons, the walnuts, and seasoning. Toss to combine.
IT’S VERDE GOOD
Place the grated garlic (to taste), the picked mixed herbs, and the drained Capers on a chopping board and finely chop. Place in a small bowl with the Vinaigrette (to taste), a drizzle of olive oil, and seasoning. Mix until combined.
DIG IN!
Plate up the Chicken & potato bake and top with the salsa verde. Side with the lemony kale salad. Dig in, Chef!
TAKE IT EASY
Preheat the oven to 220°C. Pat the Chicken dry with paper towel. Place on a baking tray with the halved baby potatoes and the onion wedges. Coat in oil, the rub, and seasoning. Roast in the hot oven for 25-30 minutes until cooked through, shifting halfway. In the final 5-7 minutes, turn the oven onto the grill setting.
PREP STEP
Slice the Cucumber into half-moons. Rinse and roughly shred the kale. Cut the lemon into wedges. Peel and grate the garlic. Rinse and pick the mixed herbs.
EVERYTHING WILL BE O-Kale
Place the shredded Kale in a salad bowl with a drizzle of oil, a squeeze of lemon juice, and seasoning. Using your hands, massage the kale until softened and coated. Add the Cucumber half-moons, the walnuts, and seasoning. Toss to combine.
IT’S VERDE GOOD
Place the grated garlic (to taste), the picked mixed herbs, and the drained Capers on a chopping board and finely chop. Place in a small bowl with the Vinaigrette (to taste), a drizzle of olive oil, and seasoning. Mix until combined.
DIG IN!
Plate up the Chicken & potato bake and top with the salsa verde. Side with the lemony kale salad. Dig in, Chef!
TAKE IT EASY
Preheat the oven to 220°C. Pat the Chicken dry with paper towel. Place on a baking tray with the halved baby potatoes and the onion wedges. Coat in oil, the rub, and seasoning. Roast in the hot oven for 30-35 minutes until cooked through, shifting halfway. In the final 5-7 minutes, turn the oven onto the grill setting.
PREP STEP
Slice the Cucumber into half-moons. Rinse and roughly shred the kale. Cut the lemons into wedges. Peel and grate the garlic. Rinse and pick the mixed herbs.
EVERYTHING WILL BE O-Kale
Place the shredded Kale in a salad bowl with a drizzle of oil, a squeeze of lemon juice, and seasoning. Using your hands, massage the kale until softened and coated. Add the Cucumber half-moons, the walnuts, and seasoning. Toss to combine.
IT’S VERDE GOOD
Place the grated garlic (to taste), the picked mixed herbs, and the drained Capers on a chopping board and finely chop. Place in a small bowl with the Vinaigrette (to taste), a drizzle of olive oil, and seasoning. Mix until combined.
DIG IN!
Plate up the Chicken & potato bake and top with the salsa verde. Side with the lemony kale salad. Dig in, Chef!
TAKE IT EASY
Preheat the oven to 220°C. Pat the Chicken dry with paper towel. Place on a baking tray with the halved baby potatoes and the onion wedges. Coat in oil, the rub, and seasoning. Roast in the hot oven for 30-35 minutes until cooked through, shifting halfway. In the final 5-7 minutes, turn the oven onto the grill setting.
PREP STEP
Slice the Cucumber into half-moons. Rinse and roughly shred the kale. Cut the lemons into wedges. Peel and grate the garlic. Rinse and pick the mixed herbs.
EVERYTHING WILL BE O-Kale
Place the shredded Kale in a salad bowl with a drizzle of oil, a squeeze of lemon juice, and seasoning. Using your hands, massage the kale until softened and coated. Add the Cucumber half-moons, the walnuts, and seasoning. Toss to combine.
IT’S VERDE GOOD
Place the grated garlic (to taste), the picked mixed herbs, and the drained Capers on a chopping board and finely chop. Place in a small bowl with the Vinaigrette (to taste), a drizzle of olive oil, and seasoning. Mix until combined.
DIG IN!
Plate up the Chicken & potato bake and top with the salsa verde. Side with the lemony kale salad. Dig in, Chef!
Frequently Asked Questions
What is the preparation time for One-tray Chicken & Salsa Verde?
The preparation time for One-tray Chicken & Salsa Verde with baby potatoes & a lemony kale salad is between 20 and 25 minutes.
What is the total time required to make One-tray Chicken & Salsa Verde with baby potatoes & a lemony kale salad?
The total time required to make One-tray Chicken & Salsa Verde with baby potatoes & a lemony kale salad is between 30 and 35 minutes.
How many servings does One-tray Chicken & Salsa Verde provide?
4 servings
What are the main ingredients in One-tray Chicken & Salsa Verde?
Baby Potatoes, Capers, Chicken, Cucumber, Free-range Chicken Thighs, Garlic Clove, Garlic Cloves, Kale, Lemon, Lemons, Mixed Herbs, NOMU Roast Rub, Red Onion, Red Onions, Vinaigrette, Walnuts
What is the nutritional information of One-tray Chicken & Salsa Verde?
Calories: 910, Carbs: 65 grams, Fat: grams, Protein: 65.1 grams, Sugar: 14.3 grams, Salt: 1407 grams
How do I prepare One-tray Chicken & Salsa Verde?
TAKE IT EASY: Preheat the oven to 220°C. Pat the chicken dry with paper towel. Place on a baking tray with the halved baby potatoes and the onion wedges. Coat in oil, the rub, and seasoning. Roast in the hot oven for 25-30 minutes until cooked through, shifting halfway. In the final 5-7 minutes, turn the oven onto the grill setting. PREP STEP: Slice the cucumber into half-moons. Rinse and roughly shred the kale. Cut the lemon into wedges. Peel and grate the garlic. Rinse and pick the mixed herbs. EVERYTHING WILL BE O-KALE: Place the shredded kale in a salad bowl with a drizzle of oil, a squeeze of lemon juice, and seasoning. Using your hands, massage the kale until softened and coated. Add the cucumber half-moons, the walnuts, and seasoning. Toss to combine. IT’S VERDE GOOD: Place the grated garlic (to taste), the picked mixed herbs, and the drained capers on a chopping board and finely chop. Place in a small bowl with the vinaigrette (to taste), a drizzle of olive oil, and seasoning. Mix until combined. DIG IN!: Plate up the chicken & potato bake and top with the salsa verde. Side with the lemony kale salad. Dig in, Chef!
What should be prepared from my kitchen to make One-tray Chicken & Salsa Verde?
Baby Potatoes, Capers, Chicken, Cucumber, Free-range Chicken Thighs, Garlic Clove, Garlic Cloves, Kale, Lemon, Lemons, Mixed Herbs, NOMU Roast Rub, Red Onion, Red Onions, Vinaigrette, Walnuts
How many calories does One-tray Chicken & Salsa Verde have?
910 calories
How much fat content does One-tray Chicken & Salsa Verde have?
grams
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