This is a simple yet tasty dish that is perfect for a weekday meal. The chicken is roasted in garlic, stock & white wine, making it super flavoursome and juicy! The rustic carrot mash is earthy & comforting, while the fresh pea, sun-dried tomato & green leaf salad adds a beautiful depth of flavour to the dish. Finished with a sprinkling of fresh mint. It’s a recipe you’ll make again and again, Chef!
Roasted Chicken & Rustic Carrot Mash
Roasted Chicken & Rustic Carrot Mash
with a fresh pea & green leaf salad
Hands on Time: 20 - 40 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Carrot
- Chicken
- Chicken Spice
- Chicken Stock
- Danish-style Feta
- Free-Range Chicken Leg Quarter
- Free-range Chicken Leg Quarters
- Fresh Mint
- Garlic Cloves
- Green Leaves
- Peas
- Sun-Dried Tomatoes
- White Wine
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Milk (optional)
- Paper Towel
- Butter (optional)
WINE NOT?
Preheat the oven to 200°C. Boil the kettle. Place the chicken in a baking dish and pat dry with paper towel. Coat in oil, the grated garlic, the chicken spice, salt, and pepper. Pour the stock, 20ml of boiling water, and the wine into the tray around the chicken. Roast in the hot oven for 30-35 minutes until cooked through and crispy, shifting halfway.
MISH MASH
Place the carrot chunks in a pot of salted water over medium-high heat. Bring to the boil and cook for 15-20 minutes until soft. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork until combined. Season and cover to keep warm.
NEXT LEVEL SIDE SALAD
Submerge the peas in boiling water for 2-3 minutes until plump and heated through. Drain and place into a bowl. Add the rinsed leaves, the chopped sun-dried tomatoes, ½ the chopped mint, and a drizzle of olive oil. Toss until combined.
GAME OVER!
Plate up the rustic carrot mash. Serve with the chicken drizzled with any tray juices. Serve the fresh pea and green leaf salad alongside and crumble over the drained feta. Garnish with the remaining mint and enjoy, Chef!
Free-range Chicken Leg Quarter - 1
Garlic Cloves - 2
Chicken Spice - 15ml
Chicken Stock - 5ml
White Wine - 10ml
Carrot - 240g
Peas - 50g
Green Leaves - 20g
Sun-dried Tomatoes - 30g
Fresh Mint - 4g
Danish-style Feta - 40g
WINE NOT?
Preheat the oven to 200°C. Boil the kettle. Place the chicken in a baking dish and pat dry with paper towel. Coat in oil, the grated garlic, the chicken spice, salt, and pepper. Pour the stock, 30ml of boiling water, and the wine into the tray around the chicken. Roast in the hot oven for 30-35 minutes until cooked through and crispy, shifting halfway.
MISH MASH
Place the carrot chunks in a pot of salted water over medium-high heat. Bring to the boil and cook for 15-20 minutes until soft. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork until combined. Season and cover to keep warm.
NEXT LEVEL SIDE SALAD
Submerge the peas in boiling water for 2-3 minutes until plump and heated through. Drain and place into a bowl. Add the rinsed leaves, the chopped sun-dried tomatoes, ½ the chopped mint, and a drizzle of olive oil. Toss until combined.
GAME OVER!
Plate up the rustic carrot mash. Serve with the chicken drizzled with any tray juices. Serve the fresh pea and green leaf salad alongside and crumble over the drained feta. Garnish with the remaining mint and enjoy, Chef!
Free-range Chicken Leg Quarters - 2
Garlic Cloves - 4
Chicken Spice - 30ml
Chicken Stock - 10ml
White Wine - 20ml
Carrot - 480g
Peas - 100g
Green Leaves - 40g
Sun-dried Tomatoes - 60g
Fresh Mint - 8g
Danish-style Feta - 80g
WINE NOT?
Preheat the oven to 200°C. Boil the kettle. Place the chicken in a baking dish and pat dry with paper towel. Coat in oil, the grated garlic, the chicken spice, salt, and pepper. Pour the stock, 40ml of boiling water, and the wine into the tray around the chicken. Roast in the hot oven for 35-40 minutes until cooked through and crispy, shifting halfway.
MISH MASH
Place the carrot chunks in a pot of salted water over medium-high heat. Bring to the boil and cook for 20-25 minutes until soft. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork until combined. Season and cover to keep warm.
NEXT LEVEL SIDE SALAD
Submerge the peas in boiling water for 2-3 minutes until plump and heated through. Drain and place into a bowl. Add the rinsed leaves, the chopped sun-dried tomatoes, ½ the chopped mint, and a drizzle of olive oil. Toss until combined.
GAME OVER!
Plate up the rustic carrot mash. Serve with the chicken drizzled with any tray juices. Serve the fresh pea and green leaf salad alongside and crumble over the drained feta. Garnish with the remaining mint and enjoy, Chef!
Free-range Chicken Leg Quarters - 3
Garlic Cloves - 6
Chicken Spice - 45ml
Chicken Stock - 15ml
White Wine - 30ml
Carrot - 720g
Peas - 150g
Green Leaves - 60g
Sun-dried Tomatoes - 90g
Fresh Mint - 12g
Danish-style Feta - 120g
WINE NOT?
Preheat the oven to 200°C. Boil the kettle. Place the chicken in a baking dish and pat dry with paper towel. Coat in oil, the grated garlic, the chicken spice, salt, and pepper. Pour the stock, 50ml of boiling water, and the wine into the tray around the chicken. Roast in the hot oven for 35-40 minutes until cooked through and crispy, shifting halfway.
MISH MASH
Place the carrot chunks in a pot of salted water over medium-high heat. Bring to the boil and cook for 20-25 minutes until soft. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork until combined. Season and cover to keep warm.
NEXT LEVEL SIDE SALAD
Submerge the peas in boiling water for 2-3 minutes until plump and heated through. Drain and place into a bowl. Add the rinsed leaves, the chopped sun-dried tomatoes, ½ the chopped mint, and a drizzle of olive oil. Toss until combined.
GAME OVER!
Plate up the rustic carrot mash. Serve with the chicken drizzled with any tray juices. Serve the fresh pea and green leaf salad alongside and crumble over the drained feta. Garnish with the remaining mint and enjoy, Chef!
Free-range Chicken Leg Quarters - 4
Garlic Cloves - 8
Chicken Spice - 60ml
Chicken Stock - 20ml
White Wine - 40ml
Carrot - 960g
Peas - 200g
Green Leaves - 80g
Sun-dried Tomatoes - 120g
Fresh Mint - 15g
Danish-style Feta - 160g
Woolies Products in this dish
