This recipe packs a double serving of deliciousness, Chef! Chicken generously coated in Colleen’s Lemon & Herb Sauce is roasted until golden. These flavour profiles are echoed in both the honeyed nuts and the zesty, lemon juice-infused broccoli florets. Served with sweet potato and crumblings of creamy feta for garnish. Best enjoyed with Zevenwacht’s recommended wine.
Zevenwacht’s Lemon & Herb Chicken
Zevenwacht’s Lemon & Herb Chicken
with roasted broccoli & honeyed nuts
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Almonds
- Broccoli Florets
- Chicken
- Colleen's Handmade Lemon & Herb Sauce
- Danish-style Feta
- Free-range Chicken Pieces
- Honey
- Lemon Juice
- Sweet Potato
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Paper Towel
- Butter (optional)
LEMON & HERB HEAVEN
Preheat the oven to 200°C. Pat the Chicken dry with paper towel and place on a roasting tray with the sweet potato. Coat everything in oil and season. Roast in the hot oven until golden and crispy, 30-35 minutes (shifting halfway). When the roast has 5 minutes remaining, pour the lemon & herb sauce over the chicken, ensuring it all gets basted in the sauce.
HONEYED Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the heat and add the honey and a little bit of salt. Allow it to caramalise slightly in the warm pan, shifting occasionally. Set aside.
BUTTERY BROCCOLI
Place another pan over medium heat with a drizzle of oil or a knob of butter. When hot, fry the broccoli until lightly charred, 5-6 minutes (shifting occasionally). Remove from the pan and add the lemon juice (to taste). Season.
CHEF'S SPECIAL
Plate up the broccoli, crumbling over the feta and topping with the honeyed nuts. Side with the sweet potato and the Chicken pieces. Grub is up, Chef!
LEMON & HERB HEAVEN
Preheat the oven to 200°C. Pat the Chicken dry with paper towel and place on a roasting tray with the sweet potato. Coat everything in oil and season. Roast in the hot oven until golden and crispy, 30-35 minutes (shifting halfway). When the roast has 5 minutes remaining, pour the lemon & herb sauce over the chicken, ensuring it all gets basted in the sauce.
HONEYED Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the heat and add the honey and a little bit of salt. Allow it to caramalise slightly in the warm pan, shifting occasionally. Set aside.
BUTTERY BROCCOLI
Place another pan over medium heat with a drizzle of oil or a knob of butter. When hot, fry the broccoli until lightly charred, 5-6 minutes (shifting occasionally). Remove from the pan and add the lemon juice (to taste). Season.
CHEF'S SPECIAL
Plate up the broccoli, crumbling over the feta and topping with the honeyed nuts. Side with the sweet potato and the Chicken pieces. Grub is up, Chef!
LEMON & HERB HEAVEN
Preheat the oven to 200°C. Pat the Chicken dry with paper towel and place on a roasting tray with the sweet potato. Coat everything in oil and season. Roast in the hot oven until golden and crispy, 35-40 minutes (shifting halfway). When the roast has 5 minutes remaining, pour the lemon & herb sauce over the chicken, ensuring it all gets basted in the sauce.
HONEYED Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the heat and add the honey and a little bit of salt. Allow it to caramalise slightly in the warm pan, shifting occasionally. Set aside.
BUTTERY BROCCOLI
Place another pan over medium heat with a drizzle of oil or a knob of butter. When hot, fry the broccoli until lightly charred, 6-8 minutes (shifting occasionally). Remove from the pan and add the lemon juice (to taste). Season.
CHEF'S SPECIAL
Plate up the broccoli, crumbling over the feta and topping with the honeyed nuts. Side with the sweet potato and the Chicken pieces. Grub is up, Chef!
LEMON & HERB HEAVEN
Preheat the oven to 200°C. Pat the Chicken dry with paper towel and place on a roasting tray with the sweet potato. Coat everything in oil and season. Roast in the hot oven until golden and crispy, 35-40 minutes (shifting halfway). When the roast has 5 minutes remaining, pour the lemon & herb sauce over the chicken, ensuring it all gets basted in the sauce.
HONEYED Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the heat and add the honey and a little bit of salt. Allow it to caramalise slightly in the warm pan, shifting occasionally. Set aside.
BUTTERY BROCCOLI
Place another pan over medium heat with a drizzle of oil or a knob of butter. When hot, fry the broccoli until lightly charred, 6-8 minutes (shifting occasionally). Remove from the pan and add the lemon juice (to taste). Season.
CHEF'S SPECIAL
Plate up the broccoli, crumbling over the feta and topping with the honeyed nuts. Side with the sweet potato and the Chicken pieces. Grub is up, Chef!
Frequently Asked Questions
What is the preparation time for Zevenwacht’s Lemon & Herb Chicken?
The preparation time for Zevenwacht’s Lemon & Herb Chicken with roasted broccoli & honeyed nuts is between 25 and 40 minutes.
What is the total time required to make Zevenwacht’s Lemon & Herb Chicken with roasted broccoli & honeyed nuts?
The total time required to make Zevenwacht’s Lemon & Herb Chicken with roasted broccoli & honeyed nuts is between 40 and 55 minutes.
How many servings does Zevenwacht’s Lemon & Herb Chicken provide?
4 servings
What are the main ingredients in Zevenwacht’s Lemon & Herb Chicken?
Almonds, Broccoli Florets, Chicken, Colleen's Handmade Lemon & Herb Sauce, Danish-style Feta, Free-range Chicken Pieces, Honey, Lemon Juice, Sweet Potato
What is the nutritional information of Zevenwacht’s Lemon & Herb Chicken?
Calories: 968, Carbs: 67 grams, Fat: grams, Protein: 64.2 grams, Sugar: 35.2 grams, Salt: 591 grams
How do I prepare Zevenwacht’s Lemon & Herb Chicken?
CHEF'S SPECIAL: Plate up the broccoli, crumbling over the feta and topping with the honeyed nuts. Side with the sweet potato and the chicken pieces. Grub is up, Chef! BUTTERY BROCCOLI: Place another pan over medium heat with a drizzle of oil or a knob of butter. When hot, fry the broccoli until lightly charred, 5-6 minutes (shifting occasionally). Remove from the pan and add the lemon juice (to taste). Season. HONEYED ALMONDS: Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the heat and add the honey and a little bit of salt. Allow it to caramalise slightly in the warm pan, shifting occasionally. Set aside. LEMON & HERB HEAVEN: Preheat the oven to 200°C. Pat the chicken dry with paper towel and place on a roasting tray with the sweet potato. Coat everything in oil and season. Roast in the hot oven until golden and crispy, 30-35 minutes (shifting halfway). When the roast has 5 minutes remaining, pour the lemon & herb sauce over the chicken, ensuring it all gets basted in the sauce.
What should be prepared from my kitchen to make Zevenwacht’s Lemon & Herb Chicken?
Almonds, Broccoli Florets, Chicken, Colleen's Handmade Lemon & Herb Sauce, Danish-style Feta, Free-range Chicken Pieces, Honey, Lemon Juice, Sweet Potato
How many calories does Zevenwacht’s Lemon & Herb Chicken have?
968 calories
How much fat content does Zevenwacht’s Lemon & Herb Chicken have?
grams
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