Few things go together as well as cabbage, apple, and mustard. So we’ve put them together in a special way for you, Chef! Baby potatoes, cabbage, and apple chunks are oven roasted until beautiful & golden. This veggie medley is sided with butter-basted chicken breast slices and a crunchy cucumber & apple salad. Finished with a mustard sour cream drizzle and garnished with fresh mint. Stunning!
Roast Chicken, Apple & Cabbage
Roast Chicken, Apple & Cabbage
with Dijon mustard sour cream
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Apple
- Apples
- Baby Potato
- Cabbage
- Chicken
- Cucumber
- Dijon Mustard
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Fresh Mint
- NOMU Poultry Rub
- Sour Cream
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
ROASTED ‘TATOES
Preheat the oven to 200°C. Spread the halved baby potatoes on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway).
BUTTERY Chicken
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. In the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan, reserving any pan juices, and rest for 5 minutes before slicing and seasoning.
Cabbage & APPLES
In a bowl, coat the Cabbage chunks and thicker apple wedges in oil and seasoning. When the roast has 15-20 minutes remaining, scatter over the cabbage chunks and the apple wedges, and roast until turning golden.
CRUNCHY Cucumber SALAD
In a salad bowl, toss together the Cucumber matchsticks, the thin apple slices, a drizzle of olive oil, and seasoning. Set aside.
DIJON DRIZZLE
In a small bowl, combine the sour cream and the mustard with water in 5ml increments until drizzling consistency. Season and set aside.
TIME TO DINE!
Serve the roasted veg alongside the sliced Chicken and drizzle with any pan juices. Side with the Cucumber & apple salad. Finish it all off with the sliced mint and drizzles of the mustard sour cream. Well done, Chef!
ROASTED ‘TATOES
Preheat the oven to 200°C. Spread the halved baby potatoes on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway).
BUTTERY Chicken
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. In the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan, reserving any pan juices, and rest for 5 minutes before slicing and seasoning.
Cabbage & APPLES
In a bowl, coat the Cabbage chunks and thicker apple wedges in oil and seasoning. When the roast has 15-20 minutes remaining, scatter over the cabbage chunks and the apple wedges, and roast until turning golden.
CRUNCHY Cucumber SALAD
In a salad bowl, toss together the Cucumber matchsticks, the thin apple slices, a drizzle of olive oil, and seasoning. Set aside.
DIJON DRIZZLE
In a small bowl, combine the sour cream and the mustard with water in 5ml increments until drizzling consistency. Season and set aside.
TIME TO DINE!
Serve the roasted veg alongside the sliced Chicken and drizzle with any pan juices. Side with the Cucumber & apple salad. Finish it all off with the sliced mint and drizzles of the mustard sour cream. Well done, Chef!
ROASTED ‘TATOES
Preheat the oven to 200°C. Spread the halved baby potatoes on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
BUTTERY Chicken
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. In the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan, reserving any pan juices, and rest for 5 minutes before slicing and seasoning.
Cabbage & APPLES
In a bowl, coat the Cabbage chunks and thicker apple wedges in oil and seasoning. When the roast has 15-20 minutes remaining, scatter over the cabbage chunks and the apple wedges, and roast until turning golden.
CRUNCHY Cucumber SALAD
In a salad bowl, toss together the Cucumber matchsticks, the thin apple slices, a drizzle of olive oil, and seasoning. Set aside.
DIJON DRIZZLE
In a small bowl, combine the sour cream and the mustard with water in 5ml increments until drizzling consistency. Season and set aside.
TIME TO DINE!
Serve the roasted veg alongside the sliced Chicken and drizzle with any pan juices. Side with the Cucumber & apple salad. Finish it all off with the sliced mint and drizzles of the mustard sour cream. Well done, Chef!
ROASTED ‘TATOES
Preheat the oven to 200°C. Spread the halved baby potatoes on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
BUTTERY Chicken
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. In the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan, reserving any pan juices, and rest for 5 minutes before slicing and seasoning.
Cabbage & APPLES
In a bowl, coat the Cabbage chunks and thicker apple wedges in oil and seasoning. When the roast has 15-20 minutes remaining, scatter over the cabbage chunks and the apple wedges, and roast until turning golden.
CRUNCHY Cucumber SALAD
In a salad bowl, toss together the Cucumber matchsticks, the thin apple slices, a drizzle of olive oil, and seasoning. Set aside.
DIJON DRIZZLE
In a small bowl, combine the sour cream and the mustard with water in 5ml increments until drizzling consistency. Season and set aside.
TIME TO DINE!
Serve the roasted veg alongside the sliced Chicken and drizzle with any pan juices. Side with the Cucumber & apple salad. Finish it all off with the sliced mint and drizzles of the mustard sour cream. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Roast Chicken, Apple & Cabbage?
The preparation time for Roast Chicken, Apple & Cabbage with Dijon mustard sour cream is between 25 and 40 minutes.
What is the total time required to make Roast Chicken, Apple & Cabbage with Dijon mustard sour cream?
The total time required to make Roast Chicken, Apple & Cabbage with Dijon mustard sour cream is between 40 and 55 minutes.
How many servings does Roast Chicken, Apple & Cabbage provide?
4 servings
What are the main ingredients in Roast Chicken, Apple & Cabbage?
Apple, Apples, Baby Potato, Cabbage, Chicken, Cucumber, Dijon Mustard, Free-range Chicken Breast, Free-range Chicken Breasts, Fresh Mint, NOMU Poultry Rub, Sour Cream
What is the nutritional information of Roast Chicken, Apple & Cabbage?
Calories: 553, Carbs: 69 grams, Fat: grams, Protein: 44.1 grams, Sugar: 25.1 grams, Salt: 502 grams
How do I prepare Roast Chicken, Apple & Cabbage?
ROASTED ‘TATOES: Preheat the oven to 200°C. Spread the halved baby potatoes on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway). BUTTERY CHICKEN: Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. In the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan, reserving any pan juices, and rest for 5 minutes before slicing and seasoning. CRUNCHY CUCUMBER SALAD: In a salad bowl, toss together the cucumber matchsticks, the thin apple slices, a drizzle of olive oil, and seasoning. Set aside. DIJON DRIZZLE: In a small bowl, combine the sour cream and the mustard with water in 5ml increments until drizzling consistency. Season and set aside. TIME TO DINE!: Serve the roasted veg alongside the sliced chicken and drizzle with any pan juices. Side with the cucumber & apple salad. Finish it all off with the sliced mint and drizzles of the mustard sour cream. Well done, Chef! CABBAGE & APPLES: In a bowl, coat the cabbage chunks and thicker apple wedges in oil and seasoning. When the roast has 15-20 minutes remaining, scatter over the cabbage chunks and the apple wedges, and roast until turning golden.
What should be prepared from my kitchen to make Roast Chicken, Apple & Cabbage?
Apple, Apples, Baby Potato, Cabbage, Chicken, Cucumber, Dijon Mustard, Free-range Chicken Breast, Free-range Chicken Breasts, Fresh Mint, NOMU Poultry Rub, Sour Cream
How many calories does Roast Chicken, Apple & Cabbage have?
553 calories
How much fat content does Roast Chicken, Apple & Cabbage have?
grams
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