eCook Meal
Scarpariello-style Roast Chicken
with carrot mash, pickled peppers & red onion
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R106.83
for 4 servings · R26.71 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Red Onions needs 2Sliced Red Onions 70 g R16.99 · whole pack (size can't be divided)R16.99
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Fresh Parsley needs 15 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 10% of packR5.70
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Chicken Stock needs 20 mlFresh Free Range Liquid Chicken Stock 500 ml 500 ml at R54.99 · 4% of packR2.20
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Free-range Chicken Pieces needs 8Free Range Chicken Wing Tips R19.99 · whole pack (size can't be divided)R19.99
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Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Carrot needs 960 gBulk Large Carrots 3 kg 3 kg at R45.00 · 32% of packR14.40
Not in the Woolies basket — source these elsewhere:
- Pickled Bell Peppers
- NOMU Provençal Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Scarpariello-style Roast Chicken?
The preparation time for Scarpariello-style Roast Chicken with carrot mash, pickled peppers & red onion is between 15 and 30 minutes.
What is the total time required to make Scarpariello-style Roast Chicken with carrot mash, pickled peppers & red onion?
The total time required to make Scarpariello-style Roast Chicken with carrot mash, pickled peppers & red onion is between 35 and 60 minutes.
How many servings does Scarpariello-style Roast Chicken provide?
4 servings
What are the main ingredients in Scarpariello-style Roast Chicken?
Carrot, Chicken, Chicken Stock, Garlic, Lemon, NOMU Provençal Rub, Parsley, Pickled Bell Peppers, Red Onion, Salad Leaves
What is the nutritional information of Scarpariello-style Roast Chicken?
Calories: 630, Carbs: 46 grams, Fat: grams, Protein: 49.8 grams, Sugar: 26.3 grams, Salt: 1425 grams
How do I prepare Scarpariello-style Roast Chicken?
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! 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.
What should be prepared from my kitchen to make Scarpariello-style Roast Chicken?
Carrot, Chicken, Chicken Stock, Garlic, Lemon, NOMU Provençal Rub, Parsley, Pickled Bell Peppers, Red Onion, Salad Leaves
How many calories does Scarpariello-style Roast Chicken have?
630 calories
How much fat content does Scarpariello-style Roast Chicken have?
grams