What are the main ingredients in Roasted Chicken & Artichokes?

Oil (cooking, olive or coconut), Salt & Pepper, Water

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water

Roasted Chicken & Artichokes

Name: Roasted Chicken & Artichokes
Prep time: 15 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water

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

with crispy kale & nutmeg sauce

Hands on Time: 15 - 30 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

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

Serves 1

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!

Free-range Chicken Pieces - 2
Butternut - 250g
Dried Thyme - 10ml
Kale - 50g
Dried Chilli Flakes - 5ml
Ground Cumin - 5ml
Grated Italian-style Hard Cheese - 40ml
Fresh Cream - 50ml
Ground Nutmeg - 2,5ml
Artichoke Quarters - 40g
Green Leaves - 20g
Lemon Juice - 15ml

Download the Recipe

Serves 2

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!

Free-range Chicken Pieces - 4
Butternut - 500g
Dried Thyme - 20ml
Kale - 100g
Dried Chilli Flakes - 10ml
Ground Cumin - 10ml
Grated Italian-style Hard Cheese - 80ml
Fresh Cream - 100ml
Ground Nutmeg - 5ml
Artichoke Quarters - 80g
Green Leaves - 40g
Lemon Juice - 30ml

Download the Recipe

Serves 3

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!

Free-range Chicken Pieces - 6
Butternut - 750g
Dried Thyme - 30ml
Kale - 150g
Dried Chilli Flakes - 15ml
Ground Cumin - 15ml
Grated Italian-style Hard Cheese - 120ml
Fresh Cream - 150ml
Ground Nutmeg - 7,5ml
Artichoke Quarters - 120g
Green Leaves - 60g
Lemon Juice - 45ml

Download the Recipe

Serves 4

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!