This dish is super delicious and requires minimal dish use! Chicken pieces and artichokes are roasted with a creamy nutmeg sauce. This is then sided with a crispy kale salad. The only answer here is, “Yes!” and the only reaction is, “Yum, Chef!”.
Roasted Chicken & Artichokes
Roasted Chicken & Artichokes
with crispy kale & nutmeg sauce
Hands on Time: 15 - 30 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Artichoke Quarters
- Butternut
- Chicken
- Dried Chilli Flakes
- Dried Thyme
- Free-range Chicken Pieces
- Fresh Cream
- Grated Italian-style Hard Cheese
- Green Leaves
- Ground Cumin
- Ground Nutmeg
- Kale
- Lemon Juice
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
THYME TO MAKE SOME DELISH DRUMSTICKS
Preheat the oven to 200°C. Place the Chicken pieces and the Butternut pieces on a roasting tray. Coat in oil, the dried thyme, and seasoning. Roast in the hot oven until golden and crispy, 25-30 minutes. Place the shredded kale on a second roasting tray with a drizzle of oil, ½ the chilli flakes (to taste), the cumin, and seasoning. Using your hands, gently massage the kale until softened and coated. Sprinkle over the grated cheese. Set the tray of kale aside.
DREAMY SAUCE
Boil the kettle. In a bowl, combine the cream, the nutmeg, 50ml of boiling water, and seasoning. Set aside.
FINISHING UP
When the roast has 15 minutes remaining, remove the tray from the oven. Scatter the halved artichokes over the tray and pour over the creamy nutmeg sauce. Return to the oven for the remaining roasting time along with the tray of cheesy Kale. On completion, the Chicken should be cooked through and the kale should be crispy. In a salad bowl, toss together the rinsed green leaves, the crispy kale, a drizzle of oil and seasoning.
A MEAL THAT’S MORE THAN O-Kale!
Plate up the Chicken & artichoke bake. Pour over any remaining nutmeg sauce from the tray. Side with the crispy kale salad. Sprinkle over the remaining chilli flakes (to taste). Drizzle over the lemon juice (to taste). Delicious, Chef!
THYME TO MAKE SOME DELISH DRUMSTICKS
Preheat the oven to 200°C. Place the Chicken pieces and the Butternut pieces on a roasting tray. Coat in oil, the dried thyme, and seasoning. Roast in the hot oven until golden and crispy, 25-30 minutes. Place the shredded kale on a second roasting tray with a drizzle of oil, ½ the chilli flakes (to taste), the cumin, and seasoning. Using your hands, gently massage the kale until softened and coated. Sprinkle over the grated cheese. Set the tray of kale aside.
DREAMY SAUCE
Boil the kettle. In a bowl, combine the cream, the nutmeg, 100ml of boiling water, and seasoning. Set aside.
FINISHING UP
When the roast has 15 minutes remaining, remove the tray from the oven. Scatter the halved artichokes over the tray and pour over the creamy nutmeg sauce. Return to the oven for the remaining roasting time along with the tray of cheesy Kale. On completion, the Chicken should be cooked through and the kale should be crispy. In a salad bowl, toss together the rinsed green leaves, the crispy kale, a drizzle of oil and seasoning.
A MEAL THAT’S MORE THAN O-Kale!
Plate up the Chicken & artichoke bake. Pour over any remaining nutmeg sauce from the tray. Side with the crispy kale salad. Sprinkle over the remaining chilli flakes (to taste). Drizzle over the lemon juice (to taste). Delicious, Chef!
THYME TO MAKE SOME DELISH DRUMSTICKS
Preheat the oven to 200°C. Place the Chicken pieces and the Butternut pieces on a roasting tray. Coat in oil, the dried thyme, and seasoning. Roast in the hot oven until golden and crispy, 35-40 minutes. Place the shredded kale on a second roasting tray with a drizzle of oil, ½ the chilli flakes (to taste), the cumin, and seasoning. Using your hands, gently massage the kale until softened and coated. Sprinkle over the grated cheese. Set the tray of kale aside.
DREAMY SAUCE
Boil the kettle. In a bowl, combine the cream, the nutmeg, 150ml of boiling water, and seasoning. Set aside.
FINISHING UP
When the roast has 15 minutes remaining, remove the tray from the oven. Scatter the halved artichokes over the tray and pour over the creamy nutmeg sauce. Return to the oven for the remaining roasting time along with the tray of cheesy Kale. On completion, the Chicken should be cooked through and the kale should be crispy. In a salad bowl, toss together the rinsed green leaves, the crispy kale, a drizzle of oil and seasoning.
A MEAL THAT’S MORE THAN O-Kale!
Plate up the Chicken & artichoke bake. Pour over any remaining nutmeg sauce from the tray. Side with the crispy kale salad. Sprinkle over the remaining chilli flakes (to taste). Drizzle over the lemon juice (to taste). Delicious, Chef!
THYME TO MAKE SOME DELISH DRUMSTICKS
Preheat the oven to 200°C. Place the Chicken pieces and the Butternut pieces on a roasting tray. Coat in oil, the dried thyme, and seasoning. Roast in the hot oven until golden and crispy, 35-40 minutes. Place the shredded kale on a second roasting tray with a drizzle of oil, ½ the chilli flakes (to taste), the cumin, and seasoning. Using your hands, gently massage the kale until softened and coated. Sprinkle over the grated cheese. Set the tray of kale aside.
DREAMY SAUCE
Boil the kettle. In a bowl, combine the cream, the nutmeg, 200ml of boiling water, and seasoning. Set aside.
FINISHING UP
When the roast has 15 minutes remaining, remove the tray from the oven. Scatter the halved artichokes over the tray and pour over the creamy nutmeg sauce. Return to the oven for the remaining roasting time along with the tray of cheesy Kale. On completion, the Chicken should be cooked through and the kale should be crispy. In a salad bowl, toss together the rinsed green leaves, the crispy kale, a drizzle of oil and seasoning.
WARM & WINTERY!
Plate up the Chicken & artichoke bake. Pour over any remaining nutmeg sauce from the tray. Side with the crispy kale salad. Sprinkle over the remaining chilli flakes (to taste). Drizzle over the lemon juice (to taste). Delicious, Chef!
Frequently Asked Questions
What is the preparation time for Roasted Chicken & Artichokes?
The preparation time for Roasted Chicken & Artichokes with crispy kale & nutmeg sauce is between 15 and 30 minutes.
What is the total time required to make Roasted Chicken & Artichokes with crispy kale & nutmeg sauce?
The total time required to make Roasted Chicken & Artichokes with crispy kale & nutmeg sauce is between 40 and 55 minutes.
How many servings does Roasted Chicken & Artichokes provide?
4 servings
What are the main ingredients in Roasted Chicken & Artichokes?
Artichoke Quarters, Butternut, Chicken, Dried Chilli Flakes, Dried Thyme, Free-range Chicken Pieces, Fresh Cream, Grated Italian-style Hard Cheese, Green Leaves, Ground Cumin, Ground Nutmeg, Kale, Lemon Juice
What is the nutritional information of Roasted Chicken & Artichokes?
Calories: 930, Carbs: 46 grams, Fat: grams, Protein: 64.2 grams, Sugar: 11.2 grams, Salt: 432 grams
How do I prepare Roasted Chicken & Artichokes?
THYME TO MAKE SOME DELISH DRUMSTICKS: Preheat the oven to 200°C. Place the chicken pieces and the butternut pieces on a roasting tray. Coat in oil, the dried thyme, and seasoning. Roast in the hot oven until golden and crispy, 25-30 minutes. Place the shredded kale on a second roasting tray with a drizzle of oil, ½ the chilli flakes (to taste), the cumin, and seasoning. Using your hands, gently massage the kale until softened and coated. Sprinkle over the grated cheese. Set the tray of kale aside. DREAMY SAUCE: Boil the kettle. In a bowl, combine the cream, the nutmeg, 100ml of boiling water, and seasoning. Set aside. A MEAL THAT’S MORE THAN O-KALE!: Plate up the chicken & artichoke bake. Pour over any remaining nutmeg sauce from the tray. Side with the crispy kale salad. Sprinkle over the remaining chilli flakes (to taste). Drizzle over the lemon juice (to taste). Delicious, Chef! FINISHING UP: When the roast has 15 minutes remaining, remove the tray from the oven. Scatter the halved artichokes over the tray and pour over the creamy nutmeg sauce. Return to the oven for the remaining roasting time along with the tray of cheesy kale. On completion, the chicken should be cooked through and the kale should be crispy. In a salad bowl, toss together the rinsed green leaves, the crispy kale, a drizzle of oil and seasoning.
What should be prepared from my kitchen to make Roasted Chicken & Artichokes?
Artichoke Quarters, Butternut, Chicken, Dried Chilli Flakes, Dried Thyme, Free-range Chicken Pieces, Fresh Cream, Grated Italian-style Hard Cheese, Green Leaves, Ground Cumin, Ground Nutmeg, Kale, Lemon Juice
How many calories does Roasted Chicken & Artichokes have?
930 calories
How much fat content does Roasted Chicken & Artichokes have?
grams
Woolies Products in this dish
