One tray chicken wonder
Prep it , spice it , and chuck it in the oven ! If you are in need of a quick , delicious , hearty dinner at the end of a long and busy day , then this is for you . A roast of crispy chicken leg , blistered baby tomatoes , crunchy chickpeas , and charred broc – with melted cheese and a twist of lemon . All on a bed of herb-infused couscous . Effortless , yet oh so satisfying !
2 . 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 .
Ingredients :
• 4 free-range chicken quarters or 8 chicken pieces ( drum and thighs )
• 20ml NOMU roast rub
• 240g chickpeas , drained and rinsed
• 600g broccoli florets , cut into bite-size pieces
• 400g baby tomatoes , rinsed
• 300ml whole wheat couscous
• 20ml vegetable stock
• 10g fresh parsley , rinsed , picked and roughly chopped
• 40g pumpkin seeds
• 2 lemons , cut into wedges
• 80g Italian-style hard cheese , grated
Instructions
1 . Preheat oven to 200 ° C . Boil the kettle for step 2 . Place the chicken 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 .
3 . 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 .
4 . When the roast has 10 minutes remaining , remove the tray of veggies from the oven . Squeeze over the juice of four 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 .
5 . 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 peasy !
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