Banish the mid-week blues with the comfort of a fresh-flavoured roast! Steamy chicken pieces in a thyme, garlic, and lemon marinade, nestled amongst oven-caramelised carrot, onion, and chickpeas.
Sunday Chicken Roast
Sunday Chicken Roast
with carrot wedges, Danish-style feta & a zesty green bean salad
Hands on Time: 20 - 30 minutes
Overall Time: 50 - 60 minutes
Ingredients:
- Cabernet Sauvignon Vinegar
- Carrot
- Chicken
- Chickpeas
- Danish-style Feta
- Free-range Chicken Pieces
- Fresh Thyme
- Garlic Clove
- Garlic Cloves
- Green Beans
- Green Leaves
- Lemon
- Lemons
- NOMU Italian Rub
- Onion
- Onions
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
THE MARINATING STEP
Preheat the oven to 200°C. Place the cab sauv vinegar, Italian Rub, rinsed thyme leaves, and grated garlic in a bowl. Mix in 2 tbsp of oil and the juice of 1 Lemon wedge. Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken dry with paper towel and place in the bowl of marinade. Toss until coated and set aside to marinate for at least 10-15 minutes.
WHEN THE Chicken/" title="View all our recipes with Chicken at eCook">Chicken HAS FINISHED MARINATING...
Place the Carrot wedges on a roasting tray, coat in oil, and season. Nestle the Chicken/" title="View all our recipes with Chicken at eCook">Chicken amongst them and pour over the remaining marinade. Roast in the hot oven for 35-40 minutes until cooked through and crisping up. Place the Onion wedges and drained Chickpeas in a bowl. Coat in oil, season, and set aside.
YOU'RE HALFWAY!
When the roast reaches the halfway mark, give the carrots a shift and add the Chickpeas and Onion to the tray. Return to the oven for the remaining roasting time until the chickpeas are crispy.
BLANCH THE BEANS
Boil the kettle. Rinse the Green Beans, trim, and slice into thirds. Place a pot over a high heat, fill with boiling water, and add a pinch of salt. Once boiling rapidly, blanch the green beans for 2-3 minutes until cooked but still crunchy. Drain on completion and run under cold water to stop the cooking process.
LOOKING GOOD!
Place the beans and rinsed Green Leaves in a bowl. Add a drizzle of olive oil, a squeeze of Lemon juice, and a pinch of zest. Toss to combine and season to taste. When the roast is ready, remove from the oven and crumble over the drained feta.
RADIANT ROAST
Plate some herby roast veggies next to the crispy Chicken/" title="View all our recipes with Chicken at eCook">Chicken pieces and serve the zesty green salad on the side. Garnish with the remaining Lemon zest to taste. Simple and satisfying!
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-pieces/" title="View all our recipes with Free-range Chicken Pieces at eCook">Free-range Chicken Pieces - 2
Cabernet Sauvignon Vinegar - 20ml
NOMU Italian Rub - 10ml
Fresh Thyme - 2g
Garlic Clove - 1
Lemon - 1
Carrot - 240g
Chickpeas - 120g
Onion - 1
Green Beans - 100g
Danish-style Feta - 40g
Green Leaves - 20g
THE MARINATING STEP
Preheat the oven to 200°C. Place the cab sauv vinegar, Italian Rub, rinsed thyme leaves, and grated garlic in a large bowl. Mix in 4 tbsp of oil and the juice of 2 Lemon wedges. Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken dry with paper towel and place in the bowl of marinade. Toss until coated and set aside to marinate for at least 10-15 minutes.
WHEN THE Chicken/" title="View all our recipes with Chicken at eCook">Chicken HAS FINISHED MARINATING...
Place the Carrot wedges on a roasting tray, coat in oil, and season. Nestle the Chicken/" title="View all our recipes with Chicken at eCook">Chicken amongst them and pour over the remaining marinade. Roast in the hot oven for 35-40 minutes until cooked through and crisping up. Place the Onion wedges and drained Chickpeas on a separate roasting tray. Coat in oil, season, and set aside.
YOU'RE HALFWAY!
When the roast reaches the halfway mark, give the carrots a shift and return the tray to the oven. Pop in the Chickpeas and Onion, and cook for the remaining roasting time until crispy.
BLANCH THE BEANS
Boil the kettle. Rinse the Green Beans, trim, and slice into thirds. Place a pot over a high heat, fill with boiling water, and add a pinch of salt. Once boiling rapidly, blanch the green beans for 2-3 minutes until cooked but still crunchy. Drain on completion and run under cold water to stop the cooking process.
LOOKING GOOD!
Place the beans and rinsed Green Leaves in a bowl. Add a drizzle of olive oil, a squeeze of Lemon juice, and a pinch of zest. Toss to combine and season to taste. When the roast is ready, remove from the oven and crumble over the drained feta.
RADIANT ROAST
Plate some herby roast veggies next to the crispy Chicken/" title="View all our recipes with Chicken at eCook">Chicken pieces and serve the zesty green salad on the side. Garnish with the remaining Lemon zest to taste. Simple and satisfying!
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-pieces/" title="View all our recipes with Free-range Chicken Pieces at eCook">Free-range Chicken Pieces - 4
Cabernet Sauvignon Vinegar - 40ml
NOMU Italian Rub - 20ml
Fresh Thyme - 4g
Garlic Cloves - 2
Lemon - 1
Carrot - 480g
Chickpeas - 240g
Onion - 1
Green Beans - 200g
Danish-style Feta - 80g
Green Leaves - 40g
THE MARINATING STEP
Preheat the oven to 200°C. Place the cab sauv vinegar, Italian Rub, rinsed thyme leaves, and grated garlic in a large bowl. Mix in 4 tbsp of oil and the juice of 2 Lemon wedges. Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken dry with paper towel and place in the bowl of marinade. Toss until coated and set aside to marinate for at least 10-15 minutes.
WHEN THE Chicken/" title="View all our recipes with Chicken at eCook">Chicken HAS FINISHED MARINATING...
Place the Carrot wedges on a roasting tray, coat in oil, and season. Nestle the Chicken/" title="View all our recipes with Chicken at eCook">Chicken amongst them and pour over the remaining marinade. Roast in the hot oven for 35-40 minutes until cooked through and crisping up. Place the Onion wedges and drained Chickpeas on a separate roasting tray. Coat in oil, season, and set aside.
YOU'RE HALFWAY!
When the roast reaches the halfway mark, give the carrots a shift and return the tray to the oven. Pop in the Chickpeas and Onion, and cook for the remaining roasting time until crispy.
BLANCH THE BEANS
Boil the kettle. Rinse the Green Beans, trim, and slice into thirds. Place a pot over a high heat, fill with boiling water, and add a pinch of salt. Once boiling rapidly, blanch the green beans for 2-3 minutes until cooked but still crunchy. Drain on completion and run under cold water to stop the cooking process.
LOOKING GOOD!
Place the beans and rinsed Green Leaves in a bowl. Add a drizzle of olive oil, a squeeze of Lemon juice, and a pinch of zest. Toss to combine and season to taste. When the roast is ready, remove from the oven and crumble over the drained feta.
RADIANT ROAST
Plate some herby roast veggies next to the crispy Chicken/" title="View all our recipes with Chicken at eCook">Chicken pieces and serve the zesty green salad on the side. Garnish with the remaining Lemon zest to taste. Simple and satisfying!
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-pieces/" title="View all our recipes with Free-range Chicken Pieces at eCook">Free-range Chicken Pieces - 4
Cabernet Sauvignon Vinegar - 40ml
NOMU Italian Rub - 20ml
Fresh Thyme - 4g
Garlic Cloves - 2
Lemon - 1
Carrot - 480g
Chickpeas - 240g
Onion - 1
Green Beans - 200g
Danish-style Feta - 80g
Green Leaves - 40g
THE MARINATING STEP
Preheat the oven to 200°C. Place the cab sauv vinegar, Italian Rub, rinsed thyme leaves, and grated garlic in a large bowl. Mix in 80ml of oil and the juice of 4 Lemon wedges. Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken dry with paper towel and place in the bowl of marinade. Toss until coated and set aside to marinate for at least 10-15 minutes.
WHEN THE Chicken/" title="View all our recipes with Chicken at eCook">Chicken HAS FINISHED MARINATING...
Place the Carrot wedges on a large roasting tray, coat in oil, and season. Nestle the Chicken/" title="View all our recipes with Chicken at eCook">Chicken amongst them and pour over the remaining marinade. Roast in the hot oven for 40-45 minutes until cooked through and crisping up. Place the Onion wedges and drained Chickpeas on a separate roasting tray. Coat in oil, season, and set aside.
YOU'RE HALFWAY!
When the roast reaches the halfway mark, give the carrots a shift and return the tray to the oven. Pop in the Chickpeas and Onion, and cook for the remaining roasting time until crispy.
BLANCH THE BEANS
Boil the kettle. Rinse the Green Beans, trim, and slice into thirds. Place a pot over a high heat, fill with boiling water, and add a pinch of salt. Once boiling rapidly, blanch the green beans for 2-3 minutes until cooked but still crunchy. Drain on completion and run under cold water to stop the cooking process.
LOOKING GOOD!
Place the beans and rinsed Green Leaves in a bowl. Add a drizzle of olive oil, a squeeze of Lemon juice, and a pinch of zest. Toss to combine and season to taste. When the roast is ready, remove from the oven and crumble over the drained feta.
RADIANT ROAST
Plate some herby roast veggies next to the crispy Chicken/" title="View all our recipes with Chicken at eCook">Chicken pieces and serve the zesty green salad on the side. Garnish with the remaining Lemon zest to taste. Simple and satisfying!
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-pieces/" title="View all our recipes with Free-range Chicken Pieces at eCook">Free-range Chicken Pieces - 8
Cabernet Sauvignon Vinegar - 80ml
NOMU Italian Rub - 40ml
Fresh Thyme - 8g
Garlic Cloves - 3
Lemons - 2
Carrot - 960g
Chickpeas - 480g
Onions - 2
Green Beans - 400g
Danish-style Feta - 160g
Green Leaves - 80g
Frequently Asked Questions
What is the preparation time for Sunday Chicken Roast?
The preparation time for Sunday Chicken Roast with carrot wedges, Danish-style feta & a zesty green bean salad is between 20 and 30 minutes.
What is the total time required to make Sunday Chicken Roast with carrot wedges, Danish-style feta & a zesty green bean salad?
The total time required to make Sunday Chicken Roast with carrot wedges, Danish-style feta & a zesty green bean salad is between 50 and 60 minutes.
How many servings does Sunday Chicken Roast provide?
4 servings
What are the main ingredients in Sunday Chicken Roast?
Cabernet Sauvignon Vinegar, Carrot, Chicken, Chickpeas, Danish-style Feta, Free-range Chicken Pieces, Fresh Thyme, Garlic Clove, Garlic Cloves, Green Beans, Green Leaves, Lemon, Lemons, NOMU Italian Rub, Onion, Onions
What is the nutritional information of Sunday Chicken Roast?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Sunday Chicken Roast?
THE MARINATING STEP: Preheat the oven to 200°C. Place the cab sauv vinegar, Italian Rub, rinsed thyme leaves, and grated garlic in a large bowl. Mix in 4 tbsp of oil and the juice of 2 lemon wedges. Pat the chicken dry with paper towel and place in the bowl of marinade. Toss until coated and set aside to marinate for at least 10-15 minutes. WHEN THE CHICKEN HAS FINISHED MARINATING...: Place the carrot wedges on a roasting tray, coat in oil, and season. Nestle the chicken amongst them and pour over the remaining marinade. Roast in the hot oven for 35-40 minutes until cooked through and crisping up. Place the onion wedges and drained chickpeas on a separate roasting tray. Coat in oil, season, and set aside. BLANCH THE BEANS: Boil the kettle. Rinse the green beans, trim, and slice into thirds. Place a pot over a high heat, fill with boiling water, and add a pinch of salt. Once boiling rapidly, blanch the green beans for 2-3 minutes until cooked but still crunchy. Drain on completion and run under cold water to stop the cooking process. RADIANT ROAST: Plate some herby roast veggies next to the crispy chicken pieces and serve the zesty green salad on the side. Garnish with the remaining lemon zest to taste. Simple and satisfying! YOU'RE HALFWAY!: When the roast reaches the halfway mark, give the carrots a shift and return the tray to the oven. Pop in the chickpeas and onion, and cook for the remaining roasting time until crispy. LOOKING GOOD!: Place the beans and rinsed green leaves in a bowl. Add a drizzle of olive oil, a squeeze of lemon juice, and a pinch of zest. Toss to combine and season to taste. When the roast is ready, remove from the oven and crumble over the drained feta.
What should be prepared from my kitchen to make Sunday Chicken Roast?
Cabernet Sauvignon Vinegar, Carrot, Chicken, Chickpeas, Danish-style Feta, Free-range Chicken Pieces, Fresh Thyme, Garlic Clove, Garlic Cloves, Green Beans, Green Leaves, Lemon, Lemons, NOMU Italian Rub, Onion, Onions
How many calories does Sunday Chicken Roast have?
calories
How much fat content does Sunday Chicken Roast have?
grams
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