They are flavourful, make beautiful garnishes & packed full of nutrients. That’s right, we’re talking about fresh herbs. In this recipe, we use two of the most popular ones (parsley & thyme) to turn a delicious roast veggie & chicken dinner to an absolute winner. Drizzled with a lemon-parsley yoghurt.
Thyme-roasted Chicken & Veg
Thyme-roasted Chicken & Veg
with lemon juice, roasted beetroot & a parsley yoghurt
Hands on Time: 25 - 45 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Beetroot
- Broccoli Florets
- Chicken
- Free-range Chicken Pieces
- Fresh Parsley
- Fresh Thyme
- Lemon Juice
- Low Fat Plain Yoghurt
- NOMU Poultry Rub
- Sunflower Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
THE ROAST WITH THE MOST
Preheat the oven to 200°C. Place the beetroot chunks on a roasting tray. Top with the chicken pieces. Coat the beetroot & chicken in the chopped thyme, the NOMU rub, a drizzle of oil, and seasoning. Roast in the hot oven until cooked through and crispy, 30-35 minutes.
BROC THAT ROC
Cut the broccoli into bite-sized pieces. In a bowl, toss the broccoli pieces in a drizzle of oil and seasoning. Set aside. Rinse and roughly chop the parsley.
GET ‘EM GOLDEN
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
A ROAST VEG MEDLEY
When the roast is halfway, give the tray a shift and scatter over the dressed broccoli. Roast for the remaining time.
YUMMY YOGHURT
In a bowl, combine the yoghurt, the lemon juice, ½ the chopped parsley, and seasoning. Loosen with water in 5ml increments until drizzling consistency.
AN IMPRESSIVE PLATE
Plate up the roast veg & chicken. Drizzle over the lemon-parsley yoghurt. Garnish with the remaining parsley and scatter over the toasted seeds. Dive in, Chef!
Beetroot - 200g
Free-range Chicken Pieces - 2
Fresh Thyme - 3g
NOMU Poultry Rub - 10ml
Broccoli Florets - 150g
Fresh Parsley - 4g
Sunflower Seeds - 10g
Low Fat Plain Yoghurt - 30ml
Lemon Juice - 10ml
THE ROAST WITH THE MOST
Preheat the oven to 200°C. Place the beetroot chunks on a roasting tray. Top with the chicken pieces. Coat the beetroot & chicken in the chopped thyme, the NOMU rub, a drizzle of oil, and seasoning. Roast in the hot oven until cooked through and crispy, 30-35 minutes.
BROC THAT ROC
Cut the broccoli into bite-sized pieces. In a bowl, toss the broccoli pieces in a drizzle of oil and seasoning. Set aside. Rinse and roughly chop the parsley.
GET ‘EM GOLDEN
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
A ROAST VEG MEDLEY
When the roast is halfway, give the tray a shift and scatter over the dressed broccoli. Roast for the remaining time.
YUMMY YOGHURT
In a bowl, combine the yoghurt, the lemon juice, ½ the chopped parsley, and seasoning. Loosen with water in 5ml increments until drizzling consistency.
AN IMPRESSIVE PLATE
Plate up the roast veg & chicken. Drizzle over the lemon-parsley yoghurt. Garnish with the remaining parsley and scatter over the toasted seeds. Dive in, Chef!
Beetroot - 400g
Free-range Chicken Pieces - 4
Fresh Thyme - 5g
NOMU Poultry Rub - 20ml
Broccoli Florets - 300g
Fresh Parsley - 8g
Sunflower Seeds - 20g
Low Fat Plain Yoghurt - 60ml
Lemon Juice - 20ml
THE ROAST WITH THE MOST
Preheat the oven to 200°C. Place the beetroot chunks on a roasting tray. Top with the chicken pieces. Coat the beetroot & chicken in the chopped thyme, the NOMU rub, a drizzle of oil, and seasoning. Roast in the hot oven until cooked through and crispy, 35-40 minutes.
BROC THAT ROC
Cut the broccoli into bite-sized pieces. In a bowl, toss the broccoli pieces in a drizzle of oil and seasoning. Set aside. Rinse and roughly chop the parsley.
GET ‘EM GOLDEN
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
A ROAST VEG MEDLEY
When the roast is halfway, give the tray a shift and scatter over the dressed broccoli. Roast for the remaining time.
YUMMY YOGHURT
In a bowl, combine the yoghurt, the lemon juice, ½ the chopped parsley, and seasoning. Loosen with water in 5ml increments until drizzling consistency.
AN IMPRESSIVE PLATE
Plate up the roast veg & chicken. Drizzle over the lemon-parsley yoghurt. Garnish with the remaining parsley and scatter over the toasted seeds. Dive in, Chef!
Beetroot - 600g
Free-range Chicken Pieces - 6
Fresh Thyme - 8g
NOMU Poultry Rub - 30ml
Broccoli Florets - 450g
Fresh Parsley - 12g
Sunflower Seeds - 30g
Low Fat Plain Yoghurt - 90ml
Lemon Juice - 30ml
THE ROAST WITH THE MOST
Preheat the oven to 200°C. Place the beetroot chunks on a roasting tray. Top with the chicken pieces. Coat the beetroot & chicken in the chopped thyme, the NOMU rub, a drizzle of oil, and seasoning. Roast in the hot oven until cooked through and crispy, 35-40 minutes.
BROC THAT ROC
Cut the broccoli into bite-sized pieces. In a bowl, toss the broccoli pieces in a drizzle of oil and seasoning. Set aside. Rinse and roughly chop the parsley.
GET ‘EM GOLDEN
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
A ROAST VEG MEDLEY
When the roast is halfway, give the tray a shift and scatter over the dressed broccoli. Roast for the remaining time.
YUMMY YOGHURT
In a bowl, combine the yoghurt, the lemon juice, ½ the chopped parsley, and seasoning. Loosen with water in 5ml increments until drizzling consistency.
AN IMPRESSIVE PLATE
Plate up the roast veg & chicken. Drizzle over the lemon-parsley yoghurt. Garnish with the remaining parsley and scatter over the toasted seeds. Dive in, Chef!
Beetroot - 800g
Free-range Chicken Pieces - 8
Fresh Thyme - 10g
NOMU Poultry Rub - 40ml
Broccoli Florets - 600g
Fresh Parsley - 15g
Sunflower Seeds - 40g
Low Fat Plain Yoghurt - 125ml
Lemon Juice - 40ml
Woolies Products in this dish
