eCook Meal
Sunday Chicken Roast
with carrot wedges, Danish-style feta & a zesty green bean salad
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.
Serving guide
Choose your portion size.
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 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 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 pieces and serve the zesty green salad on the side. Garnish with the remaining lemon zest to taste. Simple and satisfying!
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.
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 pieces and serve the zesty green salad on the side. Garnish with the remaining lemon zest to taste. Simple and satisfying!
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.
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 pieces and serve the zesty green salad on the side. Garnish with the remaining lemon zest to taste. Simple and satisfying!
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 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 large roasting tray, coat in oil, and season. Nestle the 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 pieces and serve the zesty green salad on the side. Garnish with the remaining lemon zest to taste. Simple and satisfying!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R171.36
for 4 servings · R42.84 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Garlic Cloves needs 3Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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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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Fresh Thyme needs 8 gFree Range Slow Cooked Thyme & Garlic Confit Chicken Leg Quarters Avg 1.2 kg 1.2 kg at R197.19 · 1% of packR1.31
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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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Chickpeas needs 480 gChickpeas in Brine 400 g 400 g at R28.99 · 1.20× packR34.79
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Green Beans needs 400 gGreen Beans in Brine 410 g 410 g at R26.99 · 98% of packR26.33
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Carrot needs 960 gBulk Large Carrots 3 kg 3 kg at R45.00 · 32% of packR14.40
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Danish-style Feta needs 160 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 20% of packR20.00
Not in the Woolies basket — source these elsewhere:
- Cabernet Sauvignon Vinegar
- NOMU Italian Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Feta, Garlic, Green Beans, Green Leaves, Lemon, NOMU Italian Rub, Onion, Thyme
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?
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. 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 pieces and serve the zesty green salad on the side. Garnish with the remaining lemon zest to taste. Simple and satisfying! 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. 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.
What should be prepared from my kitchen to make Sunday Chicken Roast?
Cabernet Sauvignon Vinegar, Carrot, Chicken, Chickpeas, Feta, Garlic, Green Beans, Green Leaves, Lemon, NOMU Italian Rub, Onion, Thyme
How many calories does Sunday Chicken Roast have?
calories
How much fat content does Sunday Chicken Roast have?
grams