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Chermoula Honey Roast Chicken

Chermoula Honey Roast Chicken

with Roast Veggie Toss & Garlic Yoghurt

Recipe Development TeamUpdated on May 12, 2026

Get up to $230 off

Get up to $230 off

Calories

:

471 kcal

Protein

:

40.7g protein

Preparation Time

:

40 minutes

Difficulty

:

Easy

High Protein

Under 30g carbs

Allergens:

Milk
Soy
May contain traces of allergens

Our chicken thigh is taken to the next level when rubbed with our herby honey concoction. With a bountiful roast veggie toss, you can indulge in this meal whilst knowing that it is light on the carbs.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1

Beetroot

1 sachet

Chermoula Spice Blend

(May be present: Soy.)

2

Garlic

1 packet

Greek-Style Yoghurt

(Contains: Milk)

330 g

Chicken Thigh

1

Potato

1

Pumpkin

1

Silverbeet

Not included in your delivery

1 drizzle

olive oil

1 tsp

honey

1 drizzle

vinegar (balsamic or white wine) (pantry)

Nutritional Values

Energy (kJ)1970 kJ

Calories471 kcal

Fat16.7 g

of which saturates4.8 g

Carbohydrate35.7 g

of which sugars23.4 g

Dietary Fibre9.3 g

Protein40.7 g

Sodium593 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

Sear the chicken

1

• Preheat oven to 220°C/200°C fan-forced. • In a small bowl, combine garlic & herb spice blend, the honey and a generous drizzle of olive oil. Season chicken thigh with salt and pepper. Set aside. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken thigh, turning occasionally, until browned and cooked through, 10-14 minutes. Brush herby honey oil over chicken. Transfer to a paper towel-lined plate.
TIP: Chicken is cooked through when it's no longer pink inside.

Roast the veggies

2

• While the chicken is cooking, cut beetroot into 1cm chunks. Cut potato into bite-sized chunks. Cut cauliflower into small florets. Roughly chop silverbeet. • Place beetroot, potato and cauliflower on a lined oven tray. Drizzle with olive oil and season with salt. Toss to coat. Roast until tender, 25-30 minutes. • In the last 5 minutes, add silverbeet to the tray and toss to combine.

Make the garlic yoghurt

3

• While chicken is resting, finely chop garlic. • Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season to taste.

Finish & serve

4

• When veggies are done, add a drizzle of vinegar to the tray. Toss to combine. Season to taste. • Slice chicken. Divide roast veggie toss between bowls. • Top with herby honey chicken. • Pour over any resting juices. Spoon over garlic yoghurt to serve. Enjoy!

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