What are the main ingredients in Quarter Chicken Country Roast?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

What is the nutritional information of Quarter Chicken Country Roast?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Quarter Chicken Country Roast?

SIT DOWN TO A DIVINE DINNER: Dish up the roast potato and onion next to the crispy chickpeas and soft tomatoes. Top with the golden chicken quarters and serve the zesty salad on the side. Round things off with another squeeze of lemon and any remaining zest to taste. Go on – tuck in, Chef! RAVISHING ROAST: Preheat the oven to 200°C. Spread out the halved baby potatoes, rinsed rosemary, onion wedges, and whole, unpeeled garlic cloves on a roasting tray. Coat in oil, the smoked paprika to taste, and some seasoning. Pat the chicken dry with paper towel. Coat in oil, season, and nestle amongst the veg. Roast in the hot oven for 35-40 minutes. IN THE MEANTIME…: Place the drained chickpeas and ½ of the halved baby tomatoes on a separate roasting tray. Coat in oil and seasoning. Spread out in a single layer and set aside. YOU CAN RELAX UNTIL THE HALFWAY MARK!: When the roast is halfway, give it a shift and return to the oven. Pop in the tray of chickpeas and tomatoes, and cook for the remaining roasting time. On completion, the chickpeas should be crispy, the tomatoes blistered, and the chicken cooked through. CHEESY, LEMONY ROAST!: When the roast is ready, discard the skin from the garlic and return the flesh to the tray. Evenly sprinkle over the grated hard cheese and squeeze over the juice of 2 lemon wedges. Give a slight toss to distribute. COUNTRY GARDEN SALAD: Rinse the salad leaves. In a salad bowl, whisk together the maple-mustard dressing and a drizzle of oil. Grate ½ of the hard cheese and set aside. Peel the remainder into ribbons and add to the bowl, along with the salad leaves and remaining tomatoes. Toss together with the lemon zest and some seasoning, both to taste. Set aside for serving.

What should be prepared from my kitchen to make Quarter Chicken Country Roast?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

Quarter Chicken Country Roast

A homey, comforting chicken roast for the feel of an evening in the countryside! Heaped with golden potatoes, crispy chickpeas, red onion, and blistered tomatoes, and topped with melted Italian-style hard cheese for extra comfort.

Quarter Chicken Country Roast

with baby potatoes, rosemary, lemon & hard cheese

Hands on Time: 20 - 35 minutes

Overall Time: 45 - 60 minutes

Ingredients:

Baby Potatoes
Baby Tomatoes
Chicken
Chickpeas
Free-Range Chicken Leg Quarter
Free-range Chicken Leg Quarters
Fresh Rosemary
Garlic Clove
Garlic Cloves
Italian-style Hard Cheese
Lemon
Lemons
Maple-Mustard Dressing
Red Onion
Red Onions
Salad Leaves
Smoked Paprika

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Serves 1

RAVISHING ROAST
Preheat the oven to 200°C. Spread out the halved baby potatoes, rinsed rosemary, onion wedges, and whole, unpeeled garlic clove on a roasting tray. Coat in oil, the smoked paprika to taste, and some seasoning. Pat the chicken dry with paper towel. Coat in oil, season, and nestle amongst the veg. Roast in the hot oven for 35-40 minutes.
IN THE MEANTIME…
Place the drained chickpeas and ½ of the halved baby tomatoes on a separate roasting tray. Coat in oil and seasoning. Spread out in a single layer and set aside.
YOU CAN RELAX UNTIL THE HALFWAY MARK!
When the roast is halfway, give it a shift and return to the oven. Pop in the tray of chickpeas and tomatoes, and cook for the remaining roasting time. On completion, the chickpeas should be crispy, the tomatoes blistered, and the chicken cooked through.
COUNTRY GARDEN SALAD
Rinse the salad leaves. In a salad bowl, whisk together the maple-mustard dressing and a drizzle of oil. Grate ½ of the hard cheese and set aside. Peel the remainder into ribbons and add to the bowl, along with the salad leaves and remaining tomatoes. Toss together with the lemon zest and some seasoning, both to taste. Set aside for serving.
CHEESY, LEMONY ROAST!
When the roast is ready, remove the trays from the oven. Remove the skin from the garlic and discard. Add the flesh to the tray of chickpeas and tomatoes, and toss to combine. Over both trays, squeeze the juice of 1 lemon wedge and sprinkle the grated hard cheese. Give a slight toss to distribute.
SIT DOWN TO A DIVINE DINNER
Dish up the roast potato and onion next to the crispy chickpeas and soft tomatoes. Top with the golden chicken quarter and serve the zesty salad on the side. Round things off with another squeeze of lemon and any remaining zest to taste. Go on – tuck in, Chef!

Baby Potatoes - 250g
Fresh Rosemary - 2g
Red Onion - 1
Garlic Clove - 1
Smoked Paprika - 7,5ml
Free-range Chicken Leg Quarter - 1
Chickpeas - 60g
Baby Tomatoes - 100g
Salad Leaves - 20g
Italian-style Hard Cheese - 25g
Maple-Mustard Dressing - 3,75ml
Lemon - 1

Download the Recipe

Serves 2

RAVISHING ROAST
Preheat the oven to 200°C. Spread out the halved baby potatoes, rinsed rosemary, onion wedges, and whole, unpeeled garlic cloves on a roasting tray. Coat in oil, the smoked paprika to taste, and some seasoning. Pat the chicken dry with paper towel. Coat in oil, season, and nestle amongst the veg. Roast in the hot oven for 35-40 minutes.
IN THE MEANTIME…
Place the drained chickpeas and ½ of the halved baby tomatoes on a separate roasting tray. Coat in oil and seasoning. Spread out in a single layer and set aside.
YOU CAN RELAX UNTIL THE HALFWAY MARK!
When the roast is halfway, give it a shift and return to the oven. Pop in the tray of chickpeas and tomatoes, and cook for the remaining roasting time. On completion, the chickpeas should be crispy, the tomatoes blistered, and the chicken cooked through.
COUNTRY GARDEN SALAD
Rinse the salad leaves. In a salad bowl, whisk together the maple-mustard dressing and a drizzle of oil. Grate ½ of the hard cheese and set aside. Peel the remainder into ribbons and add to the bowl, along with the salad leaves and remaining tomatoes. Toss together with the lemon zest and some seasoning, both to taste. Set aside for serving.
CHEESY, LEMONY ROAST!
When the roast is ready, discard the skin from the garlic and return the flesh to the tray. Evenly sprinkle over the grated hard cheese and squeeze over the juice of 2 lemon wedges. Give a slight toss to distribute.
SIT DOWN TO A DIVINE DINNER
Dish up the roast potato and onion next to the crispy chickpeas and soft tomatoes. Top with the golden chicken quarters and serve the zesty salad on the side. Round things off with another squeeze of lemon and any remaining zest to taste. Go on – tuck in, Chef!

Baby Potatoes - 500g
Fresh Rosemary - 4g
Red Onion - 1
Garlic Cloves - 2
Smoked Paprika - 15ml
Free-range Chicken Leg Quarters - 2
Chickpeas - 120g
Baby Tomatoes - 200g
Salad Leaves - 40g
Italian-style Hard Cheese - 50g
Maple-Mustard Dressing - 7,5ml
Lemon - 1

Download the Recipe

Serves 3

RAVISHING ROAST
Preheat the oven to 200°C. Spread out the halved baby potatoes, rinsed rosemary, onion wedges, and whole, unpeeled garlic cloves on a roasting tray. Coat in oil, the smoked paprika to taste, and some seasoning. Pat the chicken dry with paper towel. Coat in oil, season, and nestle amongst the veg. Roast in the hot oven for 35-40 minutes.
IN THE MEANTIME…
Place the drained chickpeas and ½ of the halved baby tomatoes on a separate roasting tray. Coat in oil and seasoning. Spread out in a single layer and set aside.
YOU CAN RELAX UNTIL THE HALFWAY MARK!
When the roast is halfway, give it a shift and return to the oven. Pop in the tray of chickpeas and tomatoes, and cook for the remaining roasting time. On completion, the chickpeas should be crispy, the tomatoes blistered, and the chicken cooked through.
COUNTRY GARDEN SALAD
Rinse the salad leaves. In a salad bowl, whisk together the maple-mustard dressing and a drizzle of oil. Grate ½ of the hard cheese and set aside. Peel the remainder into ribbons and add to the bowl, along with the salad leaves and remaining tomatoes. Toss together with the lemon zest and some seasoning, both to taste. Set aside for serving.
CHEESY, LEMONY ROAST!
When the roast is ready, discard the skin from the garlic and return the flesh to the tray. Evenly sprinkle over the grated hard cheese and squeeze over the juice of 2 lemon wedges. Give a slight toss to distribute.
SIT DOWN TO A DIVINE DINNER
Dish up the roast potato and onion next to the crispy chickpeas and soft tomatoes. Top with the golden chicken quarters and serve the zesty salad on the side. Round things off with another squeeze of lemon and any remaining zest to taste. Go on – tuck in, Chef!

Baby Potatoes - 500g
Fresh Rosemary - 4g
Red Onion - 1
Garlic Cloves - 2
Smoked Paprika - 15ml
Free-range Chicken Leg Quarters - 2
Chickpeas - 120g
Baby Tomatoes - 200g
Salad Leaves - 40g
Italian-style Hard Cheese - 50g
Maple-Mustard Dressing - 7,5ml
Lemon - 1

Download the Recipe

Serves 4

RAVISHING ROAST
Preheat the oven to 200°C. Spread out the halved baby potatoes, rinsed rosemary, onion wedges, and whole, unpeeled garlic cloves on a large roasting tray. Coat in oil, the smoked paprika to taste, and some seasoning. Pat the chicken dry with paper towel. Coat in oil, season, and nestle amongst the veg. Spread your roast between two trays if necessary. Roast in the hot oven for 40-45 minutes.
IN THE MEANTIME…
Place the drained chickpeas and ½ of the halved baby tomatoes on a separate roasting tray. Coat in oil and seasoning. Spread out in a single layer and set aside.
YOU CAN RELAX UNTIL THE HALFWAY MARK!
When the roast is halfway, give it a shift and return to the oven. Pop in the tray of chickpeas and tomatoes, and cook for the remaining roasting time. On completion, the chickpeas should be crispy, the tomatoes blistered, and the chicken cooked through.
COUNTRY GARDEN SALAD
Rinse the salad leaves. In a large bowl, whisk together the maple-mustard dressing and a drizzle of oil. Grate ½ of the hard cheese and set aside. Peel the remainder into ribbons and add to the bowl, along with the salad leaves and remaining tomatoes. Toss together with the lemon zest and some seasoning, both to taste. Set aside for serving.
CHEESY, LEMONY ROAST!
When the roast is ready, discard the skin from the garlic and return the flesh to the tray. Evenly sprinkle over the grated hard cheese and squeeze over the juice of 4 lemon wedges. Give a slight toss to distribute.
SIT DOWN TO A DIVINE DINNER
Dish up the roast potato and onion next to the crispy chickpeas and soft tomatoes. Top with the golden chicken quarters and serve the zesty salad on the side. Round things off with another squeeze of lemon and any remaining zest to taste. Go on – tuck in, Chef!