On a vibrant base made of roast carrots, baby potatoes, red peppers & red onions lie glistening chicken breast coated in blackstrap molasses BBQ sauce. Finish with a sprinkling of oregano and there you go, Chef!
One-tray Chicken & Veg
One-tray Chicken & Veg
with BBQ sauce & fresh oregano
Hands on Time: 15 - 30 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Baby Potatoes
- BBQ Sauce
- Carrot
- Chicken
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Fresh Oregano
- NOMU Poultry Rub
- Red Bell Pepper
- Red Bell Peppers
- Red Onion
- Red Onions
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
A VEGGIE MEDLEY
Preheat the oven to 200°C. Place the halved baby potatoes, the carrot wedges, and the onion wedges on a roasting tray. Coat in oil, ½ the NOMU rub, and seasoning. Roast in the hot oven until cooked through, 30-35 minutes (shifting halfway).
PREP STEP
Pat the chicken dry with paper towel and place in a bowl. Add ½ the BBQ sauce, the remaining NOMU rub, a drizzle of oil, and seasoning. Toss until combined and set aside. In a bowl, coat the pepper pieces in oil and season. Set aside.
VEG + CHICKEN = DELISH
When the roast has 10-15 minutes remaining, top the tray of veggies with the dressed chicken (along with all the marinade) and the dressed peppers. Roast for the remaining time. Just before serving, slice and season the chicken.
IT’S ABOUT TIME
Plate up the roasted veggies. Top with the sliced chicken and drizzle over the remaining BBQ sauce and any tray juices. Garnish with the chopped oregano. Enjoy, Chef!
Baby Potatoes - 200g
Carrot - 120g
Red Onion - 1
NOMU Poultry Rub - 10ml
Free-range Chicken Breast - 1
BBQ Sauce - 30ml
Red Bell Pepper - 1
Fresh Oregano - 4g
A VEGGIE MEDLEY
Preheat the oven to 200°C. Place the halved baby potatoes, the carrot wedges, and the onion wedges on a roasting tray. Coat in oil, ½ the NOMU rub, and seasoning. Roast in the hot oven until cooked through, 30-35 minutes (shifting halfway).
PREP STEP
Pat the chicken dry with paper towel and place in a bowl. Add ½ the BBQ sauce, the remaining NOMU rub, a drizzle of oil, and seasoning. Toss until combined and set aside. In a bowl, coat the pepper pieces in oil and season. Set aside.
VEG + CHICKEN = DELISH
When the roast has 10-15 minutes remaining, top the tray of veggies with the dressed chicken (along with all the marinade) and the dressed peppers. Roast for the remaining time. Just before serving, slice and season the chicken.
IT’S ABOUT TIME
Plate up the roasted veggies. Top with the sliced chicken and drizzle over the remaining BBQ sauce and any tray juices. Garnish with the chopped oregano. Enjoy, Chef!
Baby Potatoes - 400g
Carrot - 240g
Red Onion - 1
NOMU Poultry Rub - 20ml
Free-range Chicken Breasts - 2
BBQ Sauce - 60ml
Red Bell Pepper - 1
Fresh Oregano - 8g
A VEGGIE MEDLEY
Preheat the oven to 200°C. Place the halved baby potatoes, the carrot wedges, and the onion wedges on a roasting tray. Coat in oil, ½ the NOMU rub, and seasoning. Roast in the hot oven until cooked through, 35-40 minutes (shifting halfway).
PREP STEP
Pat the chicken dry with paper towel and place in a bowl. Add ½ the BBQ sauce, the remaining NOMU rub, a drizzle of oil, and seasoning. Toss until combined and set aside. In a bowl, coat the pepper pieces in oil and season. Set aside.
VEG + CHICKEN = DELISH
When the roast has 10-15 minutes remaining, top the tray of veggies with the dressed chicken (along with all the marinade) and the dressed peppers. Roast for the remaining time. Just before serving, slice and season the chicken.
IT’S ABOUT TIME
Plate up the roasted veggies. Top with the sliced chicken and drizzle over the remaining BBQ sauce and any tray juices. Garnish with the chopped oregano. Enjoy, Chef!
Baby Potatoes - 600g
Carrot - 360g
Red Onions - 2
NOMU Poultry Rub - 30ml
Free-range Chicken Breasts - 3
BBQ Sauce - 90ml
Red Bell Peppers - 2
Fresh Oregano - 12g
A VEGGIE MEDLEY
Preheat the oven to 200°C. Place the halved baby potatoes, the carrot wedges, and the onion wedges on a roasting tray. Coat in oil, ½ the NOMU rub, and seasoning. Roast in the hot oven until cooked through, 35-40 minutes (shifting halfway).
PREP STEP
Pat the chicken dry with paper towel and place in a bowl. Add ½ the BBQ sauce, the remaining NOMU rub, a drizzle of oil, and seasoning. Toss until combined and set aside. In a bowl, coat the pepper pieces in oil and season. Set aside.
VEG + CHICKEN = DELISH
When the roast has 10-15 minutes remaining, top the tray of veggies with the dressed chicken (along with all the marinade) and the dressed peppers. Roast for the remaining time. Just before serving, slice and season the chicken.
IT’S ABOUT TIME
Plate up the roasted veggies. Top with the sliced chicken and drizzle over the remaining BBQ sauce and any tray juices. Garnish with the chopped oregano. Enjoy, Chef!
Baby Potatoes - 800g
Carrot - 480g
Red Onions - 2
NOMU Poultry Rub - 40ml
Free-range Chicken Breasts - 4
BBQ Sauce - 125ml
Red Bell Peppers - 2
Fresh Oregano - 15g
Woolies Products in this dish
