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/" title="View all our recipes with Chicken at eCook">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/" title="View all our recipes with Chicken at eCook">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!
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-pieces/" title="View all our recipes with Free-range Chicken Pieces at eCook">Free-range Chicken Pieces - 2
NOMU Poultry Rub - 10ml
Carrot - 360g
Pumpkin Seeds - 10g
Honey - 15ml
Pork-bacon/" title="View all our recipes with Streaky Pork Bacon at eCook">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/" title="View all our recipes with Chicken at eCook">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/" title="View all our recipes with Chicken at eCook">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!
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-pieces/" title="View all our recipes with Free-range Chicken Pieces at eCook">Free-range Chicken Pieces - 4
NOMU Poultry Rub - 20ml
Carrot - 600g
Pumpkin Seeds - 20g
Honey - 30ml
Pork-bacon/" title="View all our recipes with Streaky Pork Bacon at eCook">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/" title="View all our recipes with Chicken at eCook">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/" title="View all our recipes with Chicken at eCook">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!
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-pieces/" title="View all our recipes with Free-range Chicken Pieces at eCook">Free-range Chicken Pieces - 6
NOMU Poultry Rub - 30ml
Carrot - 720g
Pumpkin Seeds - 30g
Honey - 45ml
Pork-bacon/" title="View all our recipes with Streaky Pork Bacon at eCook">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/" title="View all our recipes with Chicken at eCook">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/" title="View all our recipes with Chicken at eCook">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!
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-pieces/" title="View all our recipes with Free-range Chicken Pieces at eCook">Free-range Chicken Pieces - 8
NOMU Poultry Rub - 40ml
Carrot - 960g
Pumpkin Seeds - 40g
Honey - 60ml
Pork-bacon/" title="View all our recipes with Streaky Pork Bacon at eCook">Streaky Pork Bacon - 8 strips
Shredded Cabbage - 400g
Oranges - 2
Peas - 300g
Fresh Chives - 10g
Crispy Onions - 60ml
Frequently Asked Questions
What is the preparation time for Roast Spring Chicken?
The preparation time for Roast Spring Chicken with caramelised carrots, fresh orange & crunchy bacon is between 20 and 35 minutes.
What is the total time required to make Roast Spring Chicken with caramelised carrots, fresh orange & crunchy bacon?
The total time required to make Roast Spring Chicken with caramelised carrots, fresh orange & crunchy bacon is between 40 and 55 minutes.
How many servings does Roast Spring Chicken provide?
4 servings
What are the main ingredients in Roast Spring Chicken?
Carrot, Chicken, Crispy Onions, Free-range Chicken Pieces, Fresh Chives, Honey, NOMU Poultry Rub, Orange, Oranges, Peas, Pumpkin Seeds, Shredded Cabbage, Streaky Pork Bacon
What is the nutritional information of Roast Spring Chicken?
Calories: 958, Carbs: 91 grams, Fat: grams, Protein: 51.6 grams, Sugar: 55.3 grams, Salt: 1236 grams
How do I prepare Roast Spring Chicken?
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. 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. 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. 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!
What should be prepared from my kitchen to make Roast Spring Chicken?
Carrot, Chicken, Crispy Onions, Free-range Chicken Pieces, Fresh Chives, Honey, NOMU Poultry Rub, Orange, Oranges, Peas, Pumpkin Seeds, Shredded Cabbage, Streaky Pork Bacon
How many calories does Roast Spring Chicken have?
958 calories
How much fat content does Roast Spring Chicken have?
grams
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