eCook Meal
Roasted Chicken & Rustic Carrot Mash
with a fresh pea & green leaf salad
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R298.64
for 4 servings · R74.66 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Danish-style Feta needs 160 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 20% of packR20.00
-
Garlic Cloves needs 8Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
-
Chicken Stock needs 20 mlFresh Free Range Liquid Chicken Stock 500 ml 500 ml at R54.99 · 4% of packR2.20
-
Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
-
Chicken Spice needs 60 mlButter Chicken Spice Blend 75 g R50.99 · whole pack (size can't be divided)R50.99
-
White Wine needs 40 mlWhite Wine Vinegar 250 ml 250 ml at R44.99 · 16% of packR7.20
-
Peas needs 200 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 27% of packR11.46
-
Carrot needs 960 gBulk Large Carrots 3 kg 3 kg at R45.00 · 32% of packR14.40
-
Free-range Chicken Leg Quarters needs 4Free Range Tandoori Masala Style Chicken Leg Quarter Avg 1.2 kg R149.99 · whole pack (size can't be divided)R149.99
-
Sun-dried Tomatoes needs 120 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 8% of packR3.60
-
Fresh Mint needs 15 gFresh Mint 20 g 20 g at R14.99 · 75% of packR11.24
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Roasted Chicken & Rustic Carrot Mash?
The preparation time for Roasted Chicken & Rustic Carrot Mash with a fresh pea & green leaf salad is between 20 and 40 minutes.
What is the total time required to make Roasted Chicken & Rustic Carrot Mash with a fresh pea & green leaf salad?
The total time required to make Roasted Chicken & Rustic Carrot Mash with a fresh pea & green leaf salad is between 40 and 60 minutes.
How many servings does Roasted Chicken & Rustic Carrot Mash provide?
4 servings
What are the main ingredients in Roasted Chicken & Rustic Carrot Mash?
Carrot, Chicken, Chicken Spice, Chicken Stock, Feta, Free-Range Chicken Leg Quarter, Fresh Mint, Garlic, Green Leaves, Pea, Tomato, White Wine
What is the nutritional information of Roasted Chicken & Rustic Carrot Mash?
Calories: 834, Carbs: 47 grams, Fat: grams, Protein: 63.9 grams, Sugar: 24.7 grams, Salt: 789 grams
How do I prepare Roasted Chicken & Rustic Carrot Mash?
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! 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. 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.
What should be prepared from my kitchen to make Roasted Chicken & Rustic Carrot Mash?
Carrot, Chicken, Chicken Spice, Chicken Stock, Feta, Free-Range Chicken Leg Quarter, Fresh Mint, Garlic, Green Leaves, Pea, Tomato, White Wine
How many calories does Roasted Chicken & Rustic Carrot Mash have?
834 calories
How much fat content does Roasted Chicken & Rustic Carrot Mash have?
grams