Tones’ Chicken Roast

Chicken pieces are oven-roasted in a tomato-based sauce amped up with Mrs Ball’s chutney, Dijon mustard and white sesame seeds. Served atop a heap of steaming white basmati rice and sided with perfectly charred green beans & crumbled feta. Now that’s a wow weeknight dinner!

Tones’ Chicken Roast

with white basmati rice & green beans

4.5

Hands on Time: 20 - 45 minutes

Overall Time: 40 - 65 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Sugar/Sweetener/Honey
  • Paper Towel
Photo of Tones’ Chicken Roast
  1. Basting Sauce

    Preheat the oven to 200°C. In a bowl, combine the Basting Sauce with the Tomato Passata, 50ml water, a drizzle of oil, a sweetener, and seasoning. Set aside.

  2. ROAST THE Chicken/" title="View all our recipes with Chicken at eCook">Chicken

    Place the flour into a shallow bowl. Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken dry with paper towel, season, and lightly coat with the flour. Place into an ovenproof dish and lightly drizzle oil over the chicken. Place in the hot oven to roast for 30-35 minutes (shifting half-way). When the chicken has been in for 10-15 minutes, pour over the tomato sauce mixture, sprinkle with the sesame seeds, and return to the oven for the remaining cooking time.

  3. START THE RICE

    Place the rinsed rice in a pot with 200ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.

  4. CHARRED GREENS

    While the Chicken/" title="View all our recipes with Chicken at eCook">Chicken is in the oven, place a pan over medium-high heat with a drizzle of oil. When hot, fry the halved Green Beans until starting to char, 4-5 minutes (shifting occasionally). Remove from the pan, season, and cover.

  5. CREAMY FETA

    Crumble the drained feta over the cooked Green Beans before serving.

  6. GRAB THE PLATES

    Serve up a pile of the steaming rice and top with the tomato roasted Chicken/" title="View all our recipes with Chicken at eCook">Chicken. Side with the feta & Green Beans and garnish with the chopped parsley.

  1. Basting Sauce

    Preheat the oven to 200°C. In a bowl, combine the Basting Sauce with the Tomato Passata, 100ml water, a drizzle of oil, a sweetener, and seasoning. Set aside.

  2. ROAST THE Chicken/" title="View all our recipes with Chicken at eCook">Chicken

    Place the flour into a shallow bowl. Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken dry with paper towel, season, and lightly coat with the flour. Place into an ovenproof dish and lightly drizzle oil over the chicken. Place in the hot oven to roast for 30-35 minutes (shifting half-way). When the chicken has been in for 10-15 minutes, pour over the tomato sauce mixture, sprinkle with the sesame seeds, and return to the oven for the remaining cooking time.

  3. START THE RICE

    Place the rinsed rice in a pot with 400ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.

  4. CHARRED GREENS

    While the Chicken/" title="View all our recipes with Chicken at eCook">Chicken is in the oven, place a pan over medium-high heat with a drizzle of oil. When hot, fry the halved Green Beans until starting to char, 5-6 minutes (shifting occasionally). Remove from the pan, season, and cover.

  5. CREAMY FETA

    Crumble the drained feta over the cooked Green Beans before serving.

  6. GRAB THE PLATES

    Serve up a pile of the steaming rice and top with the tomato roasted Chicken/" title="View all our recipes with Chicken at eCook">Chicken. Side with the feta & Green Beans and garnish with the chopped parsley.

  1. Basting Sauce

    Preheat the oven to 200°C. In a bowl, combine the Basting Sauce with the Tomato Passata, 150ml water, a drizzle of oil, a sweetener, and seasoning. Set aside.

  2. ROAST THE Chicken/" title="View all our recipes with Chicken at eCook">Chicken

    Place the flour into a shallow bowl. Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken dry with paper towel, season, and lightly coat with the flour. Place into an ovenproof dish and lightly drizzle oil over the chicken. Place in the hot oven to roast for 35-40 minutes (shifting half-way). When the chicken has been in for 10-15 minutes, pour over the tomato sauce mixture, sprinkle with the sesame seeds, and return to the oven for the remaining cooking time.

  3. START THE RICE

    Place the rinsed rice in a pot with 600ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.

  4. CHARRED GREENS

    While the Chicken/" title="View all our recipes with Chicken at eCook">Chicken is in the oven, place a pan over medium-high heat with a drizzle of oil. When hot, fry the halved Green Beans until starting to char, 5-6 minutes (shifting occasionally). Remove from the pan, season, and cover.

  5. CREAMY FETA

    Crumble the drained feta over the cooked Green Beans before serving.

  6. GRAB THE PLATES

    Serve up a pile of the steaming rice and top with the tomato roasted Chicken/" title="View all our recipes with Chicken at eCook">Chicken. Side with the feta & Green Beans and garnish with the chopped parsley.

  1. Basting Sauce

    Preheat the oven to 200°C. In a bowl, combine the Basting Sauce with the Tomato Passata, 200ml water, a drizzle of oil, a sweetener, and seasoning. Set aside.

  2. ROAST THE Chicken/" title="View all our recipes with Chicken at eCook">Chicken

    Place the flour into a shallow bowl. Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken dry with paper towel, season, and lightly coat with the flour. Place into an ovenproof dish and lightly drizzle oil over the chicken. Place in the hot oven to roast for 35-40 minutes (shifting half-way). When the chicken has been in for 10-15 minutes, pour over the tomato sauce mixture, sprinkle with the sesame seeds, and return to the oven for the remaining cooking time.

  3. START THE RICE

    Place the rinsed rice in a pot with 800ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.

  4. CHARRED GREENS

    While the Chicken/" title="View all our recipes with Chicken at eCook">Chicken is in the oven, place a pan over medium-high heat with a drizzle of oil. When hot, fry the halved Green Beans until starting to char, 6-7 minutes (shifting occasionally). Remove from the pan, season, and cover.

  5. CREAMY FETA

    Crumble the drained feta over the cooked Green Beans before serving.

  6. GRAB THE PLATES

    Serve up a pile of the steaming rice and top with the tomato roasted Chicken/" title="View all our recipes with Chicken at eCook">Chicken. Side with the feta & Green Beans and garnish with the chopped parsley.

Frequently Asked Questions

What is the preparation time for Tones’ Chicken Roast?

The preparation time for Tones’ Chicken Roast with white basmati rice & green beans is between 20 and 45 minutes.

What is the total time required to make Tones’ Chicken Roast with white basmati rice & green beans?

The total time required to make Tones’ Chicken Roast with white basmati rice & green beans is between 40 and 65 minutes.

How many servings does Tones’ Chicken Roast provide?

4 servings

What are the main ingredients in Tones’ Chicken Roast?

Basting Sauce, Cake Flour, Chicken, Danish-style Feta, Free-range Chicken Thighs, Fresh Parsley, Green Beans, Tomato Passata, White Basmati Rice, White Sesame Seeds

What is the nutritional information of Tones’ Chicken Roast?

Calories: 1167, Carbs: 116 grams, Fat: grams, Protein: 76.6 grams, Sugar: 36 grams, Salt: 1116 grams

How do I prepare Tones’ Chicken Roast?

START THE RICE: Place the rinsed rice in a pot with 400ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover. BASTING SAUCE: Preheat the oven to 200°C. In a bowl, combine the basting sauce with the tomato passata, 100ml water, a drizzle of oil, a sweetener, and seasoning. Set aside. ROAST THE CHICKEN: Place the flour into a shallow bowl. Pat the chicken dry with paper towel, season, and lightly coat with the flour. Place into an ovenproof dish and lightly drizzle oil over the chicken. Place in the hot oven to roast for 30-35 minutes (shifting half-way). When the chicken has been in for 10-15 minutes, pour over the tomato sauce mixture, sprinkle with the sesame seeds, and return to the oven for the remaining cooking time. CHARRED GREENS: While the chicken is in the oven, place a pan over medium-high heat with a drizzle of oil. When hot, fry the halved green beans until starting to char, 5-6 minutes (shifting occasionally). Remove from the pan, season, and cover. CREAMY FETA: Crumble the drained feta over the cooked green beans before serving. GRAB THE PLATES: Serve up a pile of the steaming rice and top with the tomato roasted chicken. Side with the feta & green beans and garnish with the chopped parsley.

What should be prepared from my kitchen to make Tones’ Chicken Roast?

Basting Sauce, Cake Flour, Chicken, Danish-style Feta, Free-range Chicken Thighs, Fresh Parsley, Green Beans, Tomato Passata, White Basmati Rice, White Sesame Seeds

How many calories does Tones’ Chicken Roast have?

1167 calories

How much fat content does Tones’ Chicken Roast have?

grams

Woolies Products in this dish

Photo of Free Range Skinless Chicken Thigh Fillets Avg 700 g

Free Range Skinless Chicken Thigh Fillets Avg 700 G

Photo of Fine Green Beans 215 g

Fine Green Beans 215 G

Photo of Skinless Chicken Drumsticks & Thighs Avg 800 g

Skinless Chicken Drumsticks & Thighs Avg 800 G

Photo of Skinless Chicken Breast Fillets Avg 1 kg

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Photo of Mini Skinless Chicken Breast Fillets 400 g

Mini Skinless Chicken Breast Fillets 400 G

Photo of Fresh Parsley 80 g

Fresh Parsley 80 G

Photo of Skinless Chicken Thigh Fillets Avg 700 g

Skinless Chicken Thigh Fillets Avg 700 G

Photo of Green Beans 350 g

Green Beans 350 G

Photo of Bulk Green Beans 600 g

Bulk Green Beans 600 G

Photo of Extra Fine Green Beans 150 g

Extra Fine Green Beans 150 G

Photo of Skinless Chicken Breast Avg 450 g

Skinless Chicken Breast Avg 450 G

Photo of Free Range Chicken Drumstick Fillets Avg 800 g

Free Range Chicken Drumstick Fillets Avg 800 G

Photo of Fresh Parsley 30 g

Fresh Parsley 30 G

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Free Range Skinless Chicken Mini Breast Fillets 400 G

Photo of Sliced Green Beans 500 g

Sliced Green Beans 500 G

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Free Range Skinless Chicken Breast Avg 430 G

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