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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Thyme-roasted Chicken & Veg?
The preparation time for Thyme-roasted Chicken & Veg with lemon juice, roasted beetroot & a parsley yoghurt is between 25 and 45 minutes.
What is the total time required to make Thyme-roasted Chicken & Veg with lemon juice, roasted beetroot & a parsley yoghurt?
The total time required to make Thyme-roasted Chicken & Veg with lemon juice, roasted beetroot & a parsley yoghurt is between 45 and 60 minutes.
How many servings does Thyme-roasted Chicken & Veg provide?
4 servings
What are the main ingredients in Thyme-roasted Chicken & Veg?
Beetroot, Broccoli Florets, Chicken, Free-range Chicken Pieces, Fresh Parsley, Fresh Thyme, Lemon Juice, Low Fat Plain Yoghurt, NOMU Poultry Rub, Sunflower Seeds
What is the nutritional information of Thyme-roasted Chicken & Veg?
Calories: 699, Carbs: 29 grams, Fat: grams, Protein: 61.7 grams, Sugar: 8.6 grams, Salt: 691 grams
How do I prepare Thyme-roasted Chicken & Veg?
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!
What should be prepared from my kitchen to make Thyme-roasted Chicken & Veg?
Beetroot, Broccoli Florets, Chicken, Free-range Chicken Pieces, Fresh Parsley, Fresh Thyme, Lemon Juice, Low Fat Plain Yoghurt, NOMU Poultry Rub, Sunflower Seeds
How many calories does Thyme-roasted Chicken & Veg have?
699 calories
How much fat content does Thyme-roasted Chicken & Veg have?
grams
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