Prep it, spice it, and chuck it in the oven! A roast of crispy chicken leg, blistered baby tomatoes, crunchy chickpeas, and charred broc – with melted hard cheese and a twist of lemon. All on a bed of herb-infused couscous. Effortless!
TRAY-BAKED CHICKEN WONDER
TRAY-BAKED CHICKEN WONDER
with cheesy roast broccoli, baby tomatoes & chickpeas
Hands on Time: 15 - 25 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Baby Tomatoes
- Broccoli Florets
- Chicken
- Chickpeas
- Free-Range Chicken Leg Quarter
- Fresh Parsley
- Italian-style Hard Cheese
- Lemon
- NOMU Roast Rub
- Pumpkin Seeds
- Vegetable Stock
- Whole Wheat Couscous
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
ALL TOGETHER NOW!
Preheat the oven to 200°C. Boil the kettle for step 2. Select a roasting tray large enough to cook the Chicken/" title="View all our recipes with Chicken at eCook">Chicken leg and veg. Place the chicken on the tray and pat dry with some paper towel. Coat in oil, half of the Roast Rub, and seasoning. Roast in the hot oven for 30-35 minutes. At the halfway mark, scatter the drained Chickpeas, broccoli pieces, and rinsed whole Baby Tomatoes around the chicken. Coat in oil, the remaining Roast Rub, and seasoning. Return the tray to the oven for the remaining roasting time. On completion, all ingredients should be cooked through and the chicken and chickpeas should be crispy.
IT TASTES SO NICE, THEY NAMED IT TWICE!
Place the couscous and stock in a shallow bowl and submerge in 125ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 5-8 minutes until tender. Once cooked, fluff up with the fork and gently mix in three-quarters of the chopped parsley.
CRUNCH TIME
Place the Pumpkin Seeds in a pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
CHEESE IT UP
When the roast has 10 minutes remaining, remove the tray from the oven. Squeeze over the juice of 1 Lemon wedge and sprinkle over three-quarters of the grated hard cheese. Return to the oven for the remaining time until the cheese has melted.
LOAD IT UP
Serve up some parsley couscous and pile on the warm, cheesy veggies. Top with the roast Chicken/" title="View all our recipes with Chicken at eCook">Chicken leg and garnish with the remaining grated cheese and chopped parsley. Finish off with a sprinkle of toasted Pumpkin Seeds and serve with a Lemon wedge on the side. Easy as that!
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-leg-quarter/" title="View all our recipes with Free-Range Chicken Leg Quarter at eCook">Free-Range Chicken Leg Quarter - 1
NOMU Roast Rub - 5ml
Chickpeas - 60g
Broccoli Florets - 150g
Baby Tomatoes - 100g
Whole Wheat Couscous - 75ml
Vegetable Stock - 5ml
Fresh Parsley - 3g
Pumpkin Seeds - 10g
Lemon - 1
Italian-style Hard Cheese - 20g
ALL TOGETHER NOW!
Preheat the oven to 200°C. Boil the kettle for step 2. Place the Chicken/" title="View all our recipes with Chicken at eCook">Chicken legs on a roasting tray and pat dry with some paper towel. Coat in oil, half of the Roast Rub, and seasoning. Roast in the hot oven for 35-40 minutes. At the halfway mark, scatter the drained Chickpeas around the chicken, shifting to coat them in the roasting oils, and season to taste. Place the broccoli pieces and rinsed whole Baby Tomatoes on a separate roasting tray. Coat in oil, the remaining Roast Rub, and seasoning. Place both trays in the oven for the remaining roasting time. On completion, all ingredients should be cooked through and the chicken and chickpeas should be crispy.
IT TASTES SO NICE, THEY NAMED IT TWICE!
Place the couscous and stock in a shallow bowl and submerge in 250ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 5-8 minutes until tender. Once cooked, fluff up with the fork and gently mix in three-quarters of the chopped parsley.
CRUNCH TIME
Place the Pumpkin Seeds in a pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
CHEESE IT UP
When the roast has 10 minutes remaining, remove the tray of veggies from the oven. Squeeze over the juice of 2 Lemon wedges and sprinkle over three-quarters of the grated hard cheese. Return to the oven for the remaining time until the cheese has melted.
LOAD IT UP
Serve up some parsley couscous and pile on the warm, cheesy veggies. Top with the roast Chicken/" title="View all our recipes with Chicken at eCook">Chicken leg and scatter over the crispy Chickpeas. Garnish with the remaining grated cheese and chopped parsley. Finish off with a sprinkle of toasted Pumpkin Seeds and serve with a Lemon wedge on the side. Easy as that!
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-leg-quarter/" title="View all our recipes with Free-Range Chicken Leg Quarter at eCook">Free-Range Chicken Leg Quarter - 2
NOMU Roast Rub - 10ml
Chickpeas - 120g
Broccoli Florets - 300g
Baby Tomatoes - 200g
Whole Wheat Couscous - 150ml
Vegetable Stock - 10ml
Fresh Parsley - 5g
Pumpkin Seeds - 20g
Lemon - 1
Italian-style Hard Cheese - 40g
ALL TOGETHER NOW!
Preheat the oven to 200°C. Boil the kettle for step 2. Place the Chicken/" title="View all our recipes with Chicken at eCook">Chicken legs on a roasting tray and pat dry with some paper towel. Coat in oil, half of the Roast Rub, and seasoning. Roast in the hot oven for 35-40 minutes. At the halfway mark, scatter the drained Chickpeas around the chicken, shifting to coat them in the roasting oils, and season to taste. Place the broccoli pieces and rinsed whole Baby Tomatoes on a separate roasting tray. Coat in oil, the remaining Roast Rub, and seasoning. Place both trays in the oven for the remaining roasting time. On completion, all ingredients should be cooked through and the chicken and chickpeas should be crispy.
IT TASTES SO NICE, THEY NAMED IT TWICE!
Place the couscous and stock in a shallow bowl and submerge in 250ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 5-8 minutes until tender. Once cooked, fluff up with the fork and gently mix in three-quarters of the chopped parsley.
CRUNCH TIME
Place the Pumpkin Seeds in a pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
CHEESE IT UP
When the roast has 10 minutes remaining, remove the tray of veggies from the oven. Squeeze over the juice of 2 Lemon wedges and sprinkle over three-quarters of the grated hard cheese. Return to the oven for the remaining time until the cheese has melted.
LOAD IT UP
Serve up some parsley couscous and pile on the warm, cheesy veggies. Top with the roast Chicken/" title="View all our recipes with Chicken at eCook">Chicken leg and scatter over the crispy Chickpeas. Garnish with the remaining grated cheese and chopped parsley. Finish off with a sprinkle of toasted Pumpkin Seeds and serve with a Lemon wedge on the side. Easy as that!
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-leg-quarter/" title="View all our recipes with Free-Range Chicken Leg Quarter at eCook">Free-Range Chicken Leg Quarter - 2
NOMU Roast Rub - 10ml
Chickpeas - 120g
Broccoli Florets - 300g
Baby Tomatoes - 200g
Whole Wheat Couscous - 150ml
Vegetable Stock - 10ml
Fresh Parsley - 5g
Pumpkin Seeds - 20g
Lemon - 1
Italian-style Hard Cheese - 40g
ALL TOGETHER NOW!
Preheat the oven to 200°C. Boil the kettle for step 2. Place the Chicken/" title="View all our recipes with Chicken at eCook">Chicken legs on a roasting tray and pat dry with some paper towel. Coat in oil, half of the Roast Rub, and seasoning. Roast in the hot oven for 40-45 minutes. At the halfway mark, scatter the drained Chickpeas around the chicken, shifting to coat them in the roasting oils, and season to taste. Place the broccoli pieces and rinsed whole Baby Tomatoes on a separate roasting tray. Coat in oil, the remaining Roast Rub, and seasoning. Place both trays in the oven for the remaining roasting time. On completion, all ingredients should be cooked through and the chicken and chickpeas should be crispy.
IT TASTES SO NICE, THEY NAMED IT TWICE!
Place the couscous and stock in a shallow bowl and submerge in 500ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 5-8 minutes until tender. Once cooked, fluff up with the fork and gently mix in three-quarters of the chopped parsley.
CRUNCH TIME
Place the Pumpkin Seeds in a pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
CHEESE IT UP
When the roast has 10 minutes remaining, remove the tray of veggies from the oven. Squeeze over the juice of 4 Lemon wedges and sprinkle over three-quarters of the grated hard cheese. Return to the oven for the remaining time until the cheese has melted.
LOAD IT UP
Serve up some parsley couscous and pile on the warm, cheesy veggies. Top with the roast Chicken/" title="View all our recipes with Chicken at eCook">Chicken leg and scatter over the crispy Chickpeas. Garnish with the remaining grated cheese and chopped parsley. Finish off with a sprinkle of toasted Pumpkin Seeds and serve with a Lemon wedge on the side. Easy as that!
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-leg-quarter/" title="View all our recipes with Free-Range Chicken Leg Quarter at eCook">Free-Range Chicken Leg Quarter - 4
NOMU Roast Rub - 20ml
Chickpeas - 240g
Broccoli Florets - 600g
Baby Tomatoes - 400g
Whole Wheat Couscous - 300ml
Vegetable Stock - 20ml
Fresh Parsley - 10g
Pumpkin Seeds - 40g
Lemon - 2
Italian-style Hard Cheese - 80g
Frequently Asked Questions
What is the preparation time for TRAY-BAKED CHICKEN WONDER?
The preparation time for TRAY-BAKED CHICKEN WONDER with cheesy roast broccoli, baby tomatoes & chickpeas is between 15 and 25 minutes.
What is the total time required to make TRAY-BAKED CHICKEN WONDER with cheesy roast broccoli, baby tomatoes & chickpeas?
The total time required to make TRAY-BAKED CHICKEN WONDER with cheesy roast broccoli, baby tomatoes & chickpeas is between 45 and 60 minutes.
How many servings does TRAY-BAKED CHICKEN WONDER provide?
4 servings
What are the main ingredients in TRAY-BAKED CHICKEN WONDER?
Baby Tomatoes, Broccoli Florets, Chicken, Chickpeas, Free-Range Chicken Leg Quarter, Fresh Parsley, Italian-style Hard Cheese, Lemon, NOMU Roast Rub, Pumpkin Seeds, Vegetable Stock, Whole Wheat Couscous
What is the nutritional information of TRAY-BAKED CHICKEN WONDER?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare TRAY-BAKED CHICKEN WONDER?
IT TASTES SO NICE, THEY NAMED IT TWICE!: Place the couscous and stock in a shallow bowl and submerge in 250ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 5-8 minutes until tender. Once cooked, fluff up with the fork and gently mix in three-quarters of the chopped parsley. CRUNCH TIME: Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool. CHEESE IT UP: When the roast has 10 minutes remaining, remove the tray of veggies from the oven. Squeeze over the juice of 2 lemon wedges and sprinkle over three-quarters of the grated hard cheese. Return to the oven for the remaining time until the cheese has melted. LOAD IT UP: Serve up some parsley couscous and pile on the warm, cheesy veggies. Top with the roast chicken leg and scatter over the crispy chickpeas. Garnish with the remaining grated cheese and chopped parsley. Finish off with a sprinkle of toasted pumpkin seeds and serve with a lemon wedge on the side. Easy as that! ALL TOGETHER NOW!: Preheat the oven to 200°C. Boil the kettle for step 2. Place the chicken legs on a roasting tray and pat dry with some paper towel. Coat in oil, half of the Roast Rub, and seasoning. Roast in the hot oven for 35-40 minutes. At the halfway mark, scatter the drained chickpeas around the chicken, shifting to coat them in the roasting oils, and season to taste. Place the broccoli pieces and rinsed whole baby tomatoes on a separate roasting tray. Coat in oil, the remaining Roast Rub, and seasoning. Place both trays in the oven for the remaining roasting time. On completion, all ingredients should be cooked through and the chicken and chickpeas should be crispy.
What should be prepared from my kitchen to make TRAY-BAKED CHICKEN WONDER?
Baby Tomatoes, Broccoli Florets, Chicken, Chickpeas, Free-Range Chicken Leg Quarter, Fresh Parsley, Italian-style Hard Cheese, Lemon, NOMU Roast Rub, Pumpkin Seeds, Vegetable Stock, Whole Wheat Couscous
How many calories does TRAY-BAKED CHICKEN WONDER have?
calories
How much fat content does TRAY-BAKED CHICKEN WONDER have?
grams
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