Express your love for cooking by serving this palate-pleasing plate. Juicy chicken soaks up lime & orange juice as it roasts in the oven. Served with a silky-smooth pumpkin mash and pan-fried baby marrow salad with tangy sun-dried tomato & pecan nuts.
Serving guide
Choose your portion size.
ROAST Chicken
Preheat the oven to 200°C. Spread the Chicken pieces on a roasting tray. Pat the chicken dry with paper towel. Coat in oil, the NOMU rub, ½ the lemon juice, a squeeze of orange juice (to taste), and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
PUMPKIN MASH
Place the pumpkin in a pot of salted water. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
TOASTED PECANS
Place the pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED BABY MARROW
Return the pan to medium heat with a drizzle of oil. Fry the baby marrow until lightly charred and turning golden, 2-3 minutes (shifting occasionally). Remove from the pan.
FRESH SALAD
To a salad bowl, add the remaining lemon juice, a drizzle of olive oil, a sweetener (to taste), and seasoning. Mix to combine. Add the salad leaves, the sun-dried tomatoes, the baby marrow, and the nuts.
CLASSIC DINNER
Plate up the pumpkin mash. Side with the Chicken with all the pan juices, and the baby marrow salad. Well done, Chef!
ROAST Chicken
Preheat the oven to 200°C. Spread the Chicken pieces on a roasting tray. Pat the chicken dry with paper towel. Coat in oil, the NOMU rub, ½ the lemon juice, a squeeze of orange juice (to taste), and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
PUMPKIN MASH
Place the pumpkin in a pot of salted water. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
TOASTED PECANS
Place the pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED BABY MARROW
Return the pan to medium heat with a drizzle of oil. Fry the baby marrow until lightly charred and turning golden, 2-3 minutes (shifting occasionally). Remove from the pan.
FRESH SALAD
To a salad bowl, add the remaining lemon juice, a drizzle of olive oil, a sweetener (to taste), and seasoning. Mix to combine. Add the salad leaves, the sun-dried tomatoes, the baby marrow, and the nuts.
CLASSIC DINNER
Plate up the pumpkin mash. Side with the Chicken with all the pan juices, and the baby marrow salad. Well done, Chef!
ROAST Chicken
Preheat the oven to 200°C. Spread the Chicken pieces on a roasting tray. Pat the chicken dry with paper towel. Coat in oil, the NOMU rub, ½ the lemon juice, a squeeze of orange juice (to taste), and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
PUMPKIN MASH
Place the pumpkin in a pot of salted water. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
TOASTED PECANS
Place the pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED BABY MARROW
Return the pan to medium heat with a drizzle of oil. Fry the baby marrow until lightly charred and turning golden, 3-4 minutes (shifting occasionally). Remove from the pan.
FRESH SALAD
To a salad bowl, add the remaining lemon juice, a drizzle of olive oil, a sweetener (to taste), and seasoning. Mix to combine. Add the salad leaves, the sun-dried tomatoes, the baby marrow, and the nuts.
CLASSIC DINNER
Plate up the pumpkin mash. Side with the Chicken with all the pan juices, and the baby marrow salad. Well done, Chef!
Free-range Chicken Pieces - 6
NOMU Roast Rub - 30ml
Lemon Juice - 45ml
Oranges - 2
Pumpkin Chunks - 600g
Pecan Nuts - 30g
Baby Marrow - 300g
Salad Leaves - 60g
Sun-dried Tomatoes - 60g
ROAST Chicken
Preheat the oven to 200°C. Spread the Chicken pieces on a roasting tray. Pat the chicken dry with paper towel. Coat in oil, the NOMU rub, ½ the lemon juice, a squeeze of orange juice (to taste), and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
PUMPKIN MASH
Place the pumpkin in a pot of salted water. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
TOASTED PECANS
Place the pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED BABY MARROW
Return the pan to medium heat with a drizzle of oil. Fry the baby marrow until lightly charred and turning golden, 3-4 minutes (shifting occasionally). Remove from the pan.
FRESH SALAD
To a salad bowl, add the remaining lemon juice, a drizzle of olive oil, a sweetener (to taste), and seasoning. Mix to combine. Add the salad leaves, the sun-dried tomatoes, the baby marrow, and the nuts.
CLASSIC DINNER
Plate up the pumpkin mash. Side with the Chicken with all the pan juices, and the baby marrow salad. Well done, Chef!
Free-range Chicken Pieces - 8
NOMU Roast Rub - 40ml
Lemon Juice - 60ml
Oranges - 2
Pumpkin Chunks - 800g
Pecan Nuts - 40g
Baby Marrow - 400g
Salad Leaves - 80g
Sun-dried Tomatoes - 80g
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R166.50
for 4 servings · R41.62 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Sun-dried Tomatoes needs 80 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 5% of packR2.40
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Pecan Nuts needs 40 gAll Butter Pecan Nut and Chocolate Shortbread Fingers 220 g 220 g at R74.99 · 18% of packR13.63
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Pumpkin Chunks needs 800 gBulk Pumpkin 800 g 800 g at R49.99 · 100% of packR49.99
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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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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Lemon Juice needs 60 mlLemon Juice 500 ml 500 ml at R29.99 · 12% of packR3.60
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Oranges needs 2Pick & Mix Orange Melon 250 g R34.99 · whole pack (size can't be divided)R34.99
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Baby Marrow needs 400 gButternut, Cauliflower & Baby Marrows 450 g 450 g at R41.99 · 89% of packR37.32
Not in the Woolies basket — source these elsewhere:
- NOMU Roast Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Zesty Roast Chicken?
The preparation time for Zesty Roast Chicken with a baby marrow salad is between 25 and 45 minutes.
What is the total time required to make Zesty Roast Chicken with a baby marrow salad?
The total time required to make Zesty Roast Chicken with a baby marrow salad is between 40 and 60 minutes.
How many servings does Zesty Roast Chicken provide?
4 servings
What are the main ingredients in Zesty Roast Chicken?
Baby Marrow, Chicken, Lemon Juice, NOMU Roast Rub, Orange, Pecan Nut, Pumpkin Chunks, Salad Leaves, Tomato
What is the nutritional information of Zesty Roast Chicken?
Calories: 763, Carbs: 59 grams, Fat: grams, Protein: 58.4 grams, Sugar: 37.6 grams, Salt: 671 grams
How do I prepare Zesty Roast Chicken?
CLASSIC DINNER: Plate up the pumpkin mash. Side with the chicken with all the pan juices, and the baby marrow salad. Well done, Chef! FRESH SALAD: To a salad bowl, add the remaining lemon juice, a drizzle of olive oil, a sweetener (to taste), and seasoning. Mix to combine. Add the salad leaves, the sun-dried tomatoes, the baby marrow, and the nuts. CHARRED BABY MARROW: Return the pan to medium heat with a drizzle of oil. Fry the baby marrow until lightly charred and turning golden, 2-3 minutes (shifting occasionally). Remove from the pan. TOASTED PECANS: Place the pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. PUMPKIN MASH: Place the pumpkin in a pot of salted water. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover. ROAST CHICKEN: Preheat the oven to 200°C. Spread the chicken pieces on a roasting tray. Pat the chicken dry with paper towel. Coat in oil, the NOMU rub, ½ the lemon juice, a squeeze of orange juice (to taste), and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
What should be prepared from my kitchen to make Zesty Roast Chicken?
Baby Marrow, Chicken, Lemon Juice, NOMU Roast Rub, Orange, Pecan Nut, Pumpkin Chunks, Salad Leaves, Tomato
How many calories does Zesty Roast Chicken have?
763 calories
How much fat content does Zesty Roast Chicken have?
grams