½ cup hot water
1 tsp NOMU Chicken STOCK
8 baby carrots, washed and stalks trimmed
6 shallots, peeled and halved
8 baby turnips, stalks trimmed
6 baby sweet potatoes, washed and halved
6 cloves garlic, bruised
4 free-range chicken thighs
4 free-range drumsticks
NOMU Extra Virgin Olive Oil
NOMU Poultry Rub
3 sprigs rosemary
NOMU Sea Salt and NOMU Black Pepper
Preheat your oven to 180°C.
Stir the Chicken STOCK into the ½ cup hot water and set aside.
Place all the vegetables and chicken pieces in a roasting dish and drizzle with Olive Oil. Sprinkle the chicken pieces with Poultry Rub, place the rosemary in the dish and grind over Sea Salt and Black Pepper. Toss well to coat.
Pour in the hot Chicken STOCK and place in the oven. Roast for 45-50 minutes or until the chicken is golden and crispy and cooked through and the vegetables are nice and caramelized.
½ cup hot water
1 tsp NOMU Chicken STOCK
8 baby carrots, washed and stalks trimmed
6 shallots, peeled and halved
8 baby turnips, stalks trimmed
6 baby sweet potatoes, washed and halved
6 cloves garlic, bruised
4 free-range chicken thighs
4 free-range drumsticks
NOMU Extra Virgin Olive Oil
NOMU Poultry Rub
3 sprigs rosemary
NOMU Sea Salt and NOMU Black Pepper
Preheat your oven to 180°C.
Stir the Chicken STOCK into the ½ cup hot water and set aside.
Place all the vegetables and chicken pieces in a roasting dish and drizzle with Olive Oil. Sprinkle the chicken pieces with Poultry Rub, place the rosemary in the dish and grind over Sea Salt and Black Pepper. Toss well to coat.
Pour in the hot Chicken STOCK and place in the oven. Roast for 45-50 minutes or until the chicken is golden and crispy and cooked through and the vegetables are nice and caramelized.
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