Get ready to welcome an Italian restaurant classic into your kitchen! Our version features chicken pieces and pickled peppers cooked together until juicy, and a simple, sweet and smooth carrot mash to accompany it! Buon appetito!
Scarpariello-style Roast Chicken
Scarpariello-style Roast Chicken
with carrot mash, pickled peppers & red onion
Hands on Time: 15 - 30 minutes
Overall Time: 35 - 60 minutes
Ingredients:
- Carrot
- Chicken
- Chicken Stock
- Free-range Chicken Pieces
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Lemon
- Lemons
- NOMU Provençal Rub
- Pickled Bell Peppers
- Red Onion
- Red Onions
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter (optional)
- Milk (optional)
SCARPARIELLO ROAST
Preheat the oven to 200°C. Boil the kettle. In a roasting tray, combine 50ml of boiling water, the stock, the onion wedges, the rub, the juice of 1 lemon wedge, the grated garlic, and seasoning. Place the chicken in a bowl. Pat dry with some paper towel, coat in oil, and season. Add to the tray with the onion wedges and roast in the hot oven for 20-25 minutes until cooked through and becoming crispy. In the final 5-8 minutes, add the chopped pickled peppers to the tray.
CARROT MASH
Place a pot over a medium-high heat with 3cm of boiling water covering the base. Once steaming, place the carrot chunks in a colander over the pot. Cover with a lid and allow to steam for 15-20 minutes until cooked through and soft. If the water starts to dry out before the carrot is cooked, simply add a little more to the pot to continue. Alternatively, use a steamer if you have one. Drain on completion and return to the pot. Add in a knob of butter or coconut oil (optional) and a splash of milk or warm water. Mash until smooth and season to taste.
DRESS YOUR LEAVES
In a bowl, combine the rinsed leaves with the lemon zest (to taste), a drizzle of oil, and seasoning.
DINNER IS SERVED
Plate up the vibrant carrot mash and slather with the Scarpariello-style chicken. Serve the dressed leaves on the side, sprinkle over the chopped parsley, and serve with a lemon wedge. There you have it!
Chicken Stock - 5ml
Red Onion - 1
NOMU Provençal Rub - 5ml
Lemon - 1
Garlic Clove - 1
Free-range Chicken Pieces - 2
Pickled Bell Peppers - 50g
Carrot - 240g
Salad Leaves - 20g
Fresh Parsley - 4g
SCARPARIELLO ROAST
Preheat the oven to 200°C. Boil the kettle. In a roasting tray, combine 100ml of boiling water, the stock, the onion wedges, the rub, the juice of 2 lemon wedges, the grated garlic, and seasoning. Place the chicken in a bowl. Pat dry with some paper towel, coat in oil, and season. Add to the tray with the onion wedges and roast in the hot oven for 25-30 minutes until cooked through and becoming crispy. In the final 5-8 minutes, add the chopped pickled peppers to the tray.
CARROT MASH
Place a pot over a medium-high heat with 3cm of boiling water covering the base. Once steaming, place the carrot chunks in a colander over the pot. Cover with a lid and allow to steam for 15-20 minutes until cooked through and soft. If the water starts to dry out before the carrot is cooked, simply add a little more to the pot to continue. Alternatively, use a steamer if you have one. Drain on completion and return to the pot. Add in a knob of butter or coconut oil (optional) and a splash of milk or warm water. Mash until smooth and season to taste.
DRESS YOUR LEAVES
In a bowl, combine the rinsed leaves with the lemon zest (to taste), a drizzle of oil, and seasoning.
DINNER IS SERVED
Plate up the vibrant carrot mash and slather with the Scarpariello-style chicken. Serve the dressed leaves on the side, sprinkle over the chopped parsley, and serve with a lemon wedge. There you have it!
Chicken Stock - 10ml
Red Onion - 1
NOMU Provençal Rub - 10ml
Lemon - 1
Garlic Cloves - 2
Free-range Chicken Pieces - 4
Pickled Bell Peppers - 100g
Carrot - 480g
Salad Leaves - 40g
Fresh Parsley - 8g
SCARPARIELLO ROAST
Preheat the oven to 200°C. Boil the kettle. In a roasting tray, combine 150ml of boiling water, the stock, the onion wedges, the rub, the juice of 3 lemon wedges, the grated garlic, and seasoning. Place the chicken in a bowl. Pat dry with some paper towel, coat in oil, and season. Add to the tray with the onion wedges and roast in the hot oven for 30-35 minutes until cooked through and becoming crispy. In the final 5-8 minutes, add the chopped pickled peppers to the tray.
CARROT MASH
Place a pot over a medium-high heat with 3cm of boiling water covering the base. Once steaming, place the carrot chunks in a colander over the pot. Cover with a lid and allow to steam for 15-20 minutes until cooked through and soft. If the water starts to dry out before the carrot is cooked, simply add a little more to the pot to continue. Alternatively, use a steamer if you have one. Drain on completion and return to the pot. Add in a knob of butter or coconut oil (optional) and a splash of milk or warm water. Mash until smooth and season to taste.
DRESS YOUR LEAVES
In a bowl, combine the rinsed leaves with the lemon zest (to taste), a drizzle of oil, and seasoning.
DINNER IS SERVED
Plate up the vibrant carrot mash and slather with the Scarpariello-style chicken. Serve the dressed leaves on the side, sprinkle over the chopped parsley, and serve with a lemon wedge. There you have it!
Chicken Stock - 15ml
Red Onions - 2
NOMU Provençal Rub - 15ml
Lemons - 2
Garlic Cloves - 3
Free-range Chicken Pieces - 6
Pickled Bell Peppers - 150g
Carrot - 720g
Salad Leaves - 60g
Fresh Parsley - 12g
SCARPARIELLO ROAST
Preheat the oven to 200°C. Boil the kettle. In a roasting tray, combine 200ml of boiling water, the stock, the onion wedges, the rub, the juice of 4 lemon wedges, the grated garlic, and seasoning. Place the chicken in a bowl. Pat dry with some paper towel, coat in oil, and season. Add to the tray with the onion wedges and roast in the hot oven for 30-35 minutes until cooked through and becoming crispy. In the final 5-8 minutes, add the chopped pickled peppers to the tray.
CARROT MASH
Place a pot over a medium-high heat with 3cm of boiling water covering the base. Once steaming, place the carrot chunks in a colander over the pot. Cover with a lid and allow to steam for 15-20 minutes until cooked through and soft. If the water starts to dry out before the carrot is cooked, simply add a little more to the pot to continue. Alternatively, use a steamer if you have one. Drain on completion and return to the pot. Add in a knob of butter or coconut oil (optional) and a splash of milk or warm water. Mash until smooth and season to taste.
DRESS YOUR LEAVES
In a bowl, combine the rinsed leaves with the lemon zest (to taste), a drizzle of oil, and seasoning.
DINNER IS SERVED
Plate up the vibrant carrot mash and slather with the Scarpariello-style chicken. Serve the dressed leaves on the side, sprinkle over the chopped parsley, and serve with a lemon wedge. There you have it!
Chicken Stock - 20ml
Red Onions - 2
NOMU Provençal Rub - 20ml
Lemons - 2
Garlic Cloves - 4
Free-range Chicken Pieces - 8
Pickled Bell Peppers - 200g
Carrot - 960g
Salad Leaves - 80g
Fresh Parsley - 15g
Woolies Products in this dish
