Express your love for cooking by serving this palate-pleasing plate. Juicy chicken soaks up lime & orange juice as it roasts in the oven. Served with a silky-smooth pumpkin mash and pan-fried baby marrow salad with tangy sun-dried tomato & pecan nuts. Pair with the recommended Paul Cluver wine for a very special evening.
Paul Cluver’s Zesty Roast Chicken
Paul Cluver’s Zesty Roast Chicken
with a baby marrow salad
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Baby Marrow
- Chicken
- Free-range Chicken Pieces
- Green Leaves
- Lemon Juice
- NOMU Roast Rub
- Orange
- Oranges
- Pecan Nuts
- Pumpkin Chunks
- Sun-Dried Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Paper Towel
- Butter (optional)
- Sugar/Sweetener/Honey
- Milk (optional)
ROAST Chicken
Preheat the oven to 200°C. Spread the Chicken pieces on a roasting tray. Pat the chicken dry with paper towel. Coat in oil, the NOMU rub, ½ the lemon juice, a squeeze of orange juice (to taste), and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
PUMPKIN MASH
Place the pumpkin in a pot of salted water. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
TOASTED PECANS
Place the pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED BABY MARROW
Return the pan to medium heat with a drizzle of oil. Fry the baby marrow until lightly charred and turning golden, 2-3 minutes (shifting occasionally). In the final 30-60 seconds, add the garlic and fry until fragrant. Remove from the pan.
FRESH SALAD
To a salad bowl, add the remaining lemon juice, a drizzle of olive oil, a sweetener (to taste), and seasoning. Mix to combine. Add the green leaves, the sun-dried tomatoes, the baby marrow, and the nuts.
CLASSIC DINNER
Plate up the pumpkin mash. Side with the Chicken with all the pan juices, and the baby marrow salad. Well done, Chef!
ROAST Chicken
Preheat the oven to 200°C. Spread the Chicken pieces on a roasting tray. Pat the chicken dry with paper towel. Coat in oil, the NOMU rub, ½ the lemon juice, a squeeze of orange juice (to taste), and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
PUMPKIN MASH
Place the pumpkin in a pot of salted water. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
TOASTED PECANS
Place the pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED BABY MARROW
Return the pan to medium heat with a drizzle of oil. Fry the baby marrow until lightly charred and turning golden, 2-3 minutes (shifting occasionally). In the final 30-60 seconds, add the garlic and fry until fragrant. Remove from the pan.
FRESH SALAD
To a salad bowl, add the remaining lemon juice, a drizzle of olive oil, a sweetener (to taste), and seasoning. Mix to combine. Add the green leaves, the sun-dried tomatoes, the baby marrow, and the nuts.
CLASSIC DINNER
Plate up the pumpkin mash. Side with the Chicken with all the pan juices, and the baby marrow salad. Well done, Chef!
ROAST Chicken
Preheat the oven to 200°C. Spread the Chicken pieces on a roasting tray. Pat the chicken dry with paper towel. Coat in oil, the NOMU rub, ½ the lemon juice, a squeeze of orange juice (to taste), and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
PUMPKIN MASH
Place the pumpkin in a pot of salted water. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
TOASTED PECANS
Place the pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED BABY MARROW
Return the pan to medium heat with a drizzle of oil. Fry the baby marrow until lightly charred and turning golden, 3-4 minutes (shifting occasionally). In the final 30-60 seconds, add the garlic and fry until fragrant. Remove from the pan.
FRESH SALAD
To a salad bowl, add the remaining lemon juice, a drizzle of olive oil, a sweetener (to taste), and seasoning. Mix to combine. Add the green leaves, the sun-dried tomatoes, the baby marrow, and the nuts.
CLASSIC DINNER
Plate up the pumpkin mash. Side with the Chicken with all the pan juices, and the baby marrow salad. Well done, Chef!
ROAST Chicken
Preheat the oven to 200°C. Spread the Chicken pieces on a roasting tray. Pat the chicken dry with paper towel. Coat in oil, the NOMU rub, ½ the lemon juice, a squeeze of orange juice (to taste), and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
PUMPKIN MASH
Place the pumpkin in a pot of salted water. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
TOASTED PECANS
Place the pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED BABY MARROW
Return the pan to medium heat with a drizzle of oil. Fry the baby marrow until lightly charred and turning golden, 3-4 minutes (shifting occasionally). In the final 30-60 seconds, add the garlic and fry until fragrant. Remove from the pan.
FRESH SALAD
To a salad bowl, add the remaining lemon juice, a drizzle of olive oil, a sweetener (to taste), and seasoning. Mix to combine. Add the green leaves, the sun-dried tomatoes, the baby marrow, and the nuts.
CLASSIC DINNER
Plate up the pumpkin mash. Side with the Chicken with all the pan juices, and the baby marrow salad. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Paul Cluver’s Zesty Roast Chicken?
The preparation time for Paul Cluver’s Zesty Roast Chicken with a baby marrow salad is between 25 and 45 minutes.
What is the total time required to make Paul Cluver’s Zesty Roast Chicken with a baby marrow salad?
The total time required to make Paul Cluver’s Zesty Roast Chicken with a baby marrow salad is between 40 and 60 minutes.
How many servings does Paul Cluver’s Zesty Roast Chicken provide?
4 servings
What are the main ingredients in Paul Cluver’s Zesty Roast Chicken?
Baby Marrow, Chicken, Free-range Chicken Pieces, Green Leaves, Lemon Juice, NOMU Roast Rub, Orange, Oranges, Pecan Nuts, Pumpkin Chunks, Sun-Dried Tomatoes
What is the nutritional information of Paul Cluver’s Zesty Roast Chicken?
Calories: 802, Carbs: 61 grams, Fat: grams, Protein: 58.9 grams, Sugar: 37.6 grams, Salt: 680 grams
How do I prepare Paul Cluver’s Zesty Roast Chicken?
CLASSIC DINNER: Plate up the pumpkin mash. Side with the chicken with all the pan juices, and the baby marrow salad. Well done, Chef! FRESH SALAD: To a salad bowl, add the remaining lemon juice, a drizzle of olive oil, a sweetener (to taste), and seasoning. Mix to combine. Add the green leaves, the sun-dried tomatoes, the baby marrow, and the nuts. CHARRED BABY MARROW: Return the pan to medium heat with a drizzle of oil. Fry the baby marrow until lightly charred and turning golden, 2-3 minutes (shifting occasionally). In the final 30-60 seconds, add the garlic and fry until fragrant. Remove from the pan. TOASTED PECANS: Place the pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. PUMPKIN MASH: Place the pumpkin in a pot of salted water. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover. ROAST CHICKEN: Preheat the oven to 200°C. Spread the chicken pieces on a roasting tray. Pat the chicken dry with paper towel. Coat in oil, the NOMU rub, ½ the lemon juice, a squeeze of orange juice (to taste), and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
What should be prepared from my kitchen to make Paul Cluver’s Zesty Roast Chicken?
Baby Marrow, Chicken, Free-range Chicken Pieces, Green Leaves, Lemon Juice, NOMU Roast Rub, Orange, Oranges, Pecan Nuts, Pumpkin Chunks, Sun-Dried Tomatoes
How many calories does Paul Cluver’s Zesty Roast Chicken have?
802 calories
How much fat content does Paul Cluver’s Zesty Roast Chicken have?
grams
Woolies Products in this dish
