Fire things up with this hearty chicken roast! It’s got the tangy zing of tender chicken pieces in a marinade of prego spice, yoghurt, and lemon; the warm comfort of roast butternut and chickpeas; and the freshness of a feta-filled salad.
Prego Chicken Roast
Prego Chicken Roast
with roast butternut, crispy chickpeas & an Italian salad
Hands on Time: 20 - 30 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Baby Tomato Medley
- Butternut Chunks
- Chicken
- Chickpeas
- Danish-style Feta
- Free-range Chicken Pieces
- Fresh Chilli
- Lemon Juice
- Plain Yoghurt
- Prego Spice Mix
- Pumpkin & Sunflower Seed Mix
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
PREGO Chicken MARINADE
Preheat the oven to 200°C. In a mixing bowl, combine the yoghurt with a drizzle of olive oil and the Prego spice to taste. Mix in some seasoning and the lemon juice to taste. Pat the Chicken pieces dry with paper towel and add to the bowl of marinade. Toss until coated and set aside to marinate for 10 minutes.
GET YOUR ROAST READY
Place the drained Chickpeas and butternut pieces on a roasting tray. Coat in oil, season, and spread out in a single layer. When the chicken pieces have finished marinating, nestle them amongst the veg on the tray. Reserve the remaining marinade in the bowl. Pop the roast in the hot oven for 35-40 minutes until cooked through and crispy. At the halfway mark, give the veggies a shift and baste the chicken with the reserved marinade.
TOAST THE SEEDS
Place the seed mix in a pan over a medium heat. Toast for 2-4 minutes, shifting occasionally, until the sunflower seeds are lightly browned and the pumpkin seeds begin to pop. Remove from the pan on completion and set aside to cool.
A SALAD WITH CREAMINESS & CRUNCH
Place the halved baby tomatoes in a salad bowl. Toss through a drizzle of olive oil and some seasoning, and set aside to marinate. Just before serving, add the rinsed salad leaves, the drained feta, and the toasted seeds to the bowl tomatoes. Toss to combine.
PREGO PLATE-UP!
Dish up some toasty butternut and Chickpeas. Top with the prego chicken pieces and pour over any juices from the tray to your taste preference. Garnish with the fresh, chopped chilli to taste and serve the vibrant salad on the side. Excellent work, Chef!
PREGO Chicken MARINADE
Preheat the oven to 200°C. In a mixing bowl, combine the yoghurt with a drizzle of olive oil and the Prego spice to taste. Mix in some seasoning and the lemon juice to taste. Pat the Chicken pieces dry with paper towel and add to the bowl of marinade. Toss until coated and set aside to marinate for 10 minutes.
GET YOUR ROAST READY
Place the drained Chickpeas and butternut pieces on a roasting tray. Coat in oil, season, and spread out in a single layer. When the chicken pieces have finished marinating, place on a second roasting tray. Reserve the remaining marinade in the bowl. Pop both trays in the hot oven to roast for 35-40 minutes until cooked through and crispy. At the halfway mark, give the veggies a shift and baste the chicken with the reserved marinade.
TOAST THE SEEDS
Place the seed mix in a pan over a medium heat. Toast for 2-4 minutes, shifting occasionally, until the sunflower seeds are lightly browned and the pumpkin seeds begin to pop. Remove from the pan on completion and set aside to cool.
A SALAD WITH CREAMINESS & CRUNCH
Place the halved baby tomatoes in a salad bowl. Toss through a drizzle of olive oil and some seasoning, and set aside to marinate. Just before serving, add the rinsed salad leaves, the drained feta, and the toasted seeds to the bowl tomatoes. Toss to combine.
PREGO PLATE-UP!
Dish up some toasty butternut and Chickpeas. Top with the prego chicken pieces and pour over any juices from the tray to your taste preference. Garnish with the fresh, chopped chilli to taste and serve the vibrant salad on the side. Excellent work, Chef!
PREGO Chicken MARINADE
Preheat the oven to 200°C. In a mixing bowl, combine the yoghurt with a drizzle of olive oil and the Prego spice to taste. Mix in some seasoning and the lemon juice to taste. Pat the Chicken pieces dry with paper towel and add to the bowl of marinade. Toss until coated and set aside to marinate for 10 minutes.
GET YOUR ROAST READY
Place the drained Chickpeas and butternut pieces on a roasting tray. Coat in oil, season, and spread out in a single layer. When the chicken pieces have finished marinating, place on a second roasting tray. Reserve the remaining marinade in the bowl. Pop both trays in the hot oven to roast for 35-40 minutes until cooked through and crispy. At the halfway mark, give the veggies a shift and baste the chicken with the reserved marinade.
TOAST THE SEEDS
Place the seed mix in a pan over a medium heat. Toast for 2-4 minutes, shifting occasionally, until the sunflower seeds are lightly browned and the pumpkin seeds begin to pop. Remove from the pan on completion and set aside to cool.
A SALAD WITH CREAMINESS & CRUNCH
Place the halved baby tomatoes in a salad bowl. Toss through a drizzle of olive oil and some seasoning, and set aside to marinate. Just before serving, add the rinsed salad leaves, the drained feta, and the toasted seeds to the bowl tomatoes. Toss to combine.
PREGO PLATE-UP!
Dish up some toasty butternut and Chickpeas. Top with the prego chicken pieces and pour over any juices from the tray to your taste preference. Garnish with the fresh, chopped chilli to taste and serve the vibrant salad on the side. Excellent work, Chef!
PREGO Chicken MARINADE
Preheat the oven to 200°C. In a large mixing bowl, combine the yoghurt with a drizzle of olive oil and the Prego spice to taste. Mix in some seasoning and the lemon juice to taste. Pat the Chicken pieces dry with paper towel and add to the bowl of marinade. Toss until coated and set aside to marinate for 10 minutes.
GET YOUR ROAST READY
Place the drained Chickpeas and butternut pieces on a roasting tray. Coat in oil, season, and spread out in a single layer. When the chicken pieces have finished marinating, place on a second roasting tray. Reserve the remaining marinade in the bowl. Pop both trays in the hot oven to roast for 40-45 minutes until cooked through and crispy. At the halfway mark, give the veggies a shift and baste the chicken with the reserved marinade.
TOAST THE SEEDS
Place the seed mix in a pan over a medium heat. Toast for 2-4 minutes, shifting occasionally, until the sunflower seeds are lightly browned and the pumpkin seeds begin to pop. Remove from the pan on completion and set aside to cool.
A SALAD WITH CREAMINESS & CRUNCH
Place the halved baby tomatoes in a large salad bowl. Toss through a drizzle of olive oil and some seasoning, and set aside to marinate. Just before serving, add the rinsed salad leaves, the drained feta, and the toasted seeds to the bowl tomatoes. Toss to combine.
PREGO PLATE-UP!
Dish up some toasty butternut and Chickpeas. Top with the prego chicken pieces and pour over any juices from the tray to your taste preference. Garnish with the fresh, chopped chilli to taste and serve the vibrant salad on the side. Excellent work, Chef!
Frequently Asked Questions
What is the preparation time for Prego Chicken Roast?
The preparation time for Prego Chicken Roast with roast butternut, crispy chickpeas & an Italian salad is between 20 and 30 minutes.
What is the total time required to make Prego Chicken Roast with roast butternut, crispy chickpeas & an Italian salad?
The total time required to make Prego Chicken Roast with roast butternut, crispy chickpeas & an Italian salad is between 40 and 55 minutes.
How many servings does Prego Chicken Roast provide?
4 servings
What are the main ingredients in Prego Chicken Roast?
Baby Tomato Medley, Butternut Chunks, Chicken, Chickpeas, Danish-style Feta, Free-range Chicken Pieces, Fresh Chilli, Lemon Juice, Plain Yoghurt, Prego Spice Mix, Pumpkin & Sunflower Seed Mix, Salad Leaves
What is the nutritional information of Prego Chicken Roast?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Prego Chicken Roast?
GET YOUR ROAST READY: Place the drained chickpeas and butternut pieces on a roasting tray. Coat in oil, season, and spread out in a single layer. When the chicken pieces have finished marinating, place on a second roasting tray. Reserve the remaining marinade in the bowl. Pop both trays in the hot oven to roast for 35-40 minutes until cooked through and crispy. At the halfway mark, give the veggies a shift and baste the chicken with the reserved marinade. PREGO CHICKEN MARINADE: Preheat the oven to 200°C. In a mixing bowl, combine the yoghurt with a drizzle of olive oil and the Prego spice to taste. Mix in some seasoning and the lemon juice to taste. Pat the chicken pieces dry with paper towel and add to the bowl of marinade. Toss until coated and set aside to marinate for 10 minutes. TOAST THE SEEDS: Place the seed mix in a pan over a medium heat. Toast for 2-4 minutes, shifting occasionally, until the sunflower seeds are lightly browned and the pumpkin seeds begin to pop. Remove from the pan on completion and set aside to cool. A SALAD WITH CREAMINESS & CRUNCH: Place the halved baby tomatoes in a salad bowl. Toss through a drizzle of olive oil and some seasoning, and set aside to marinate. Just before serving, add the rinsed salad leaves, the drained feta, and the toasted seeds to the bowl tomatoes. Toss to combine. PREGO PLATE-UP!: Dish up some toasty butternut and chickpeas. Top with the prego chicken pieces and pour over any juices from the tray to your taste preference. Garnish with the fresh, chopped chilli to taste and serve the vibrant salad on the side. Excellent work, Chef!
What should be prepared from my kitchen to make Prego Chicken Roast?
Baby Tomato Medley, Butternut Chunks, Chicken, Chickpeas, Danish-style Feta, Free-range Chicken Pieces, Fresh Chilli, Lemon Juice, Plain Yoghurt, Prego Spice Mix, Pumpkin & Sunflower Seed Mix, Salad Leaves
How many calories does Prego Chicken Roast have?
calories
How much fat content does Prego Chicken Roast have?
grams
Woolies Products in this dish
