eCook Meal
One-tray Chicken & Salsa Verde
with baby potatoes & a lemony kale salad
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!
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R284.02
for 4 servings · R71.01 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Red Onions needs 2Sliced Red Onions 70 g R16.99 · whole pack (size can't be divided)R16.99
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Mixed Herbs needs 80 gBoursin® High Fat Soft Cheese with Garlic & Mixed Herbs 150 g 150 g at R84.99 · 53% of packR45.33
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Vinaigrette needs 50 mlFrench Vinaigrette 300 ml 300 ml at R62.99 · 17% of packR10.50
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Capers needs 60 gNon-Pareilles Caper Berries in Vinegar 200 g 200 g at R94.99 · 30% of packR28.50
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Baby Potatoes needs 1 kgBaby Potatoes 700 g 700 g at R24.99 · 1.43× packR35.70
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Kale needs 200 gKale Min 350 g 350 g at R35.99 · 57% of packR20.57
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Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Walnuts needs 60 gRaw Walnuts 100 g 100 g at R66.99 · 60% of packR40.19
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Free-range Chicken Thighs needs 8Crumbed Chicken Thigh R24.99 · whole pack (size can't be divided)R24.99
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
Not in the Woolies basket — source these elsewhere:
- NOMU Roast Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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 Potato, Capers, Chicken, Cucumber, Free-range Chicken Thighs, Garlic, Kale, Lemon, Mixed Herbs, NOMU Roast Rub, Red Onion, Vinaigrette, Walnut
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?
DIG IN!: Plate up the chicken & potato bake and top with the salsa verde. Side with the lemony kale salad. Dig in, Chef! 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. 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. 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. 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.
What should be prepared from my kitchen to make One-tray Chicken & Salsa Verde?
Baby Potato, Capers, Chicken, Cucumber, Free-range Chicken Thighs, Garlic, Kale, Lemon, Mixed Herbs, NOMU Roast Rub, Red Onion, Vinaigrette, Walnut
How many calories does One-tray Chicken & Salsa Verde have?
910 calories
How much fat content does One-tray Chicken & Salsa Verde have?
grams