eCook Meal
Quarter Chicken Country Roast
with baby potatoes, rosemary, lemon & hard cheese
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R307.19
for 4 servings · R76.80 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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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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Chickpeas needs 240 gChilli, Chickpea & Butternut Soup Mix 600 g 600 g at R42.99 · 40% of packR17.20
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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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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Smoked Paprika needs 30 mlPop! Chip Smoked Paprika And Chipotle Flavoured Popped Corn Chips 28 g R10.99 · whole pack (size can't be divided)R10.99
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Free-range Chicken Leg Quarters needs 4Free Range Tandoori Masala Style Chicken Leg Quarter Avg 1.2 kg R149.99 · whole pack (size can't be divided)R149.99
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Fresh Rosemary needs 8 gFree Range Slow Cooked Rosemary & Paprika Confit Duck Legs Avg 900 g 900 g at R208.24 · 1% of packR1.85
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Italian-style Hard Cheese needs 100 gPlant Powered™ Dairy Free Hard Cheese 260 g 260 g at R69.99 · 38% of packR26.92
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Baby Potatoes needs 1 kgBaby Potatoes 700 g 700 g at R24.99 · 1.43× packR35.70
Not in the Woolies basket — source these elsewhere:
- Maple-Mustard Dressing
- Baby Tomatoes
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Quarter Chicken Country Roast?
The preparation time for Quarter Chicken Country Roast with baby potatoes, rosemary, lemon & hard cheese is between 20 and 35 minutes.
What is the total time required to make Quarter Chicken Country Roast with baby potatoes, rosemary, lemon & hard cheese?
The total time required to make Quarter Chicken Country Roast with baby potatoes, rosemary, lemon & hard cheese is between 45 and 60 minutes.
How many servings does Quarter Chicken Country Roast provide?
4 servings
What are the main ingredients in Quarter Chicken Country Roast?
Baby Potato, Baby Tomato, Chicken, Chickpeas, Free-Range Chicken Leg Quarter, Garlic, Grated Italian-style Hard Cheese, Lemon, Maple-Mustard Dressing, Red Onion, Rosemary, Salad Leaves, Smoked Paprika
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?
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! 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. 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. 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.
What should be prepared from my kitchen to make Quarter Chicken Country Roast?
Baby Potato, Baby Tomato, Chicken, Chickpeas, Free-Range Chicken Leg Quarter, Garlic, Grated Italian-style Hard Cheese, Lemon, Maple-Mustard Dressing, Red Onion, Rosemary, Salad Leaves, Smoked Paprika
How many calories does Quarter Chicken Country Roast have?
calories
How much fat content does Quarter Chicken Country Roast have?
grams