Embrace the spirit of spring with a cheerful chicken roast! With honey-glazed roast carrots, red cabbage braised in fresh orange juice, peas, crunchy bacon pieces, and sprinklings of crispy onions and pumpkin seeds.
Roast Spring Chicken
Roast Spring Chicken
with caramelised carrots, fresh orange & crunchy bacon
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Carrot
- Chicken
- Crispy Onions
- Free-range Chicken Pieces
- Fresh Chives
- Honey
- NOMU Poultry Rub
- Orange
- Oranges
- Peas
- Pumpkin Seeds
- Shredded Cabbage
- Streaky Pork Bacon
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
ROAST MOMENT
Preheat the oven to 200°C. Place the chicken pieces on a roasting tray and pat dry with paper towel. Coat in oil, the Poultry Rub and seasoning. Place the carrot wedges on a separate roasting tray, coat in oil, and season. Pop both trays in the hot oven and roast for 30-35 minutes until the chicken is cooked through and the skin crispy, and the carrots are becoming caramelised, shifting halfway.
POPPIN’ PUMPKIN SEEDS
Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
CARAMELISED CARROTS
When the carrots have 10-15 minutes remaining, remove the carrot wedges from the oven, drizzle over the honey, and return to the oven for the remaining roasting time.
CRISPY & BRAISING
Wipe down the pan and return it to a medium heat. When hot, fry the bacon pieces for 3-4 minutes until crispy, shifting occasionally. Add the shredded cabbage and mix in the orange juice to your taste preference. Sauté for 3-4 minutes until the cabbage is slightly wilted but still crunchy. In the final 1-2 minutes, add the peas to the pan and sauté until heated. Season to taste and remove from the heat on completion.
SCRUMPTIOUS
Plate up the golden chicken pieces and caramelised carrots next to a helping of bacon, peas and cabbage. Garnish with the fresh, chopped chives, the toasted pumpkin seeds, and the crispy onions. Time to feast, Chef!
Free-range Chicken Pieces - 2
NOMU Poultry Rub - 10ml
Carrot - 360g
Pumpkin Seeds - 10g
Honey - 15ml
Streaky Pork Bacon - 2 strips
Shredded Cabbage - 100g
Orange - 1
Peas - 75g
Fresh Chives - 3g
Crispy Onions - 15ml
ROAST MOMENT
Preheat the oven to 200°C. Place the chicken pieces on a roasting tray and pat dry with paper towel. Coat in oil, the Poultry Rub and seasoning. Place the carrot wedges on a separate roasting tray, coat in oil, and season. Pop both trays in the hot oven and roast for 30-35 minutes until the chicken is cooked through and the skin crispy, and the carrots are becoming caramelised, shifting halfway.
POPPIN’ PUMPKIN SEEDS
Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
CARAMELISED CARROTS
When the carrots have 10-15 minutes remaining, remove the carrot wedges from the oven, drizzle over the honey, and return to the oven for the remaining roasting time.
CRISPY & BRAISING
Wipe down the pan and return it to a medium heat. When hot, fry the bacon pieces for 3-4 minutes until crispy, shifting occasionally. Add the shredded cabbage and mix in the orange juice to your taste preference. Sauté for 3-4 minutes until the cabbage is slightly wilted but still crunchy. In the final 1-2 minutes, add the peas to the pan and sauté until heated. Season to taste and remove from the heat on completion.
SCRUMPTIOUS
Plate up the golden chicken pieces and caramelised carrots next to a helping of bacon, peas and cabbage. Garnish with the fresh, chopped chives, the toasted pumpkin seeds, and the crispy onions. Time to feast, Chef!
Free-range Chicken Pieces - 4
NOMU Poultry Rub - 20ml
Carrot - 600g
Pumpkin Seeds - 20g
Honey - 30ml
Streaky Pork Bacon - 4 strips
Shredded Cabbage - 200g
Orange - 1
Peas - 150g
Fresh Chives - 5g
Crispy Onions - 30ml
ROAST MOMENT
Preheat the oven to 200°C. Place the chicken pieces on a roasting tray and pat dry with paper towel. Coat in oil, the Poultry Rub and seasoning. Place the carrot wedges on a separate roasting tray, coat in oil, and season. Pop both trays in the hot oven and roast for 35-40 minutes until the chicken is cooked through and the skin crispy, and the carrots are becoming caramelised, shifting halfway.
POPPIN’ PUMPKIN SEEDS
Place the pumpkin seeds in a large pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
CARAMELISED CARROTS
When the carrots have 10-15 minutes remaining, remove the carrot wedges from the oven, drizzle over the honey, and return to the oven for the remaining roasting time.
CRISPY & BRAISING
Wipe down the pan and return it to a medium heat. When hot, fry the bacon pieces for 4-5 minutes until crispy, shifting occasionally. Add the shredded cabbage and mix in the orange juice to your taste preference. Sauté for 4-5 minutes until the cabbage is slightly wilted but still crunchy. In the final 1-2 minutes, add the peas to the pan and sauté until heated. Season to taste and remove from the heat on completion.
SCRUMPTIOUS
Plate up the golden chicken pieces and caramelised carrots next to a helping of bacon, peas and cabbage. Garnish with the fresh, chopped chives, the toasted pumpkin seeds, and the crispy onions. Time to feast, Chef!
Free-range Chicken Pieces - 6
NOMU Poultry Rub - 30ml
Carrot - 720g
Pumpkin Seeds - 30g
Honey - 45ml
Streaky Pork Bacon - 6 strips
Shredded Cabbage - 300g
Oranges - 2
Peas - 225g
Fresh Chives - 8g
Crispy Onions - 45ml
ROAST MOMENT
Preheat the oven to 200°C. Place the chicken pieces on a roasting tray and pat dry with paper towel. Coat in oil, the Poultry Rub and seasoning. Place the carrot wedges on a separate roasting tray, coat in oil, and season. Pop both trays in the hot oven and roast for 35-40 minutes until the chicken is cooked through and the skin crispy, and the carrots are becoming caramelised, shifting halfway.
POPPIN’ PUMPKIN SEEDS
Place the pumpkin seeds in a large pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
CARAMELISED CARROTS
When the carrots have 10-15 minutes remaining, remove the carrot wedges from the oven, drizzle over the honey, and return to the oven for the remaining roasting time.
CRISPY & BRAISING
Wipe down the pan and return it to a medium heat. When hot, fry the bacon pieces for 4-5 minutes until crispy, shifting occasionally. Add the shredded cabbage and mix in the orange juice to your taste preference. Sauté for 4-5 minutes until the cabbage is slightly wilted but still crunchy. In the final 1-2 minutes, add the peas to the pan and sauté until heated. Season to taste and remove from the heat on completion.
SCRUMPTIOUS
Plate up the golden chicken pieces and caramelised carrots next to a helping of bacon, peas and cabbage. Garnish with the fresh, chopped chives, the toasted pumpkin seeds, and the crispy onions. Time to feast, Chef!
Free-range Chicken Pieces - 8
NOMU Poultry Rub - 40ml
Carrot - 960g
Pumpkin Seeds - 40g
Honey - 60ml
Streaky Pork Bacon - 8 strips
Shredded Cabbage - 400g
Oranges - 2
Peas - 300g
Fresh Chives - 10g
Crispy Onions - 60ml
Woolies Products in this dish
