Dukkah And Rosemary Roasted Chicken With Strawberry

Name: Dukkah And Rosemary Roasted Chicken With Strawberry, Butter Bean And Balsamic Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Dukkah and Rosemary Roasted Chicken; 2 whole chicken legs with thighs; 3 tablespoons dukkah; 2 small onions, halved with skins removed; 4 garlic cloves, woody ends removed but skins on; 2 sprigs rosemary; 1 lemon, juiced; 3 tablespoons olive oil; salt and pepper, to taste; Strawberry, Butter Bean and Balsamic Salad; 3 cups torn cos lettuce; 1 cup quartered strawberries; 1 can butter beans, rinsed; 3 tablespoons balsamic vinegar; 3 tablespoons olive oil; salt and pepper, to taste

Servings: persons

Dukkah and Rosemary Roasted Chicken
2 whole chicken legs with thighs
3 tablespoons dukkah
2 small onions, halved with skins removed
4 garlic cloves, woody ends removed but skins on
2 sprigs rosemary
1 lemon, juiced
3 tablespoons olive oil
salt and pepper, to taste
Strawberry, Butter Bean and Balsamic Salad
3 cups torn cos lettuce
1 cup quartered strawberries
1 can butter beans, rinsed
3 tablespoons balsamic vinegar
3 tablespoons olive oil
salt and pepper, to taste

1
Preheat oven to 150C / 300F.
2
In an oven-proof skillet, add the oil and heat to medium high.
3
Rub the chicken with the dukkah, salt and pepper, and brown the top on high heat for about 3-4 minutes.
4
Flip over the chicken, add the onion and garlic to the pan, and pick the rosemary leaves off the stalk and add over the top. Squeeze lemon juice over everything and then cover with aluminum foil.
5
Bake at 150C / 300F for about an hour, then remove the foil, scoop the pan juices over the top of the chicken, and bake at 200C / 375F for 10 minutes.
6
Toss the lettuce, strawberries, butter beans, salt and pepper. Add the balsamic and oil right before serving and mix well.

1188

kcal

Calories

106

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Dukkah and Rosemary Roasted Chicken, 2 whole chicken legs with thighs, 3 tablespoons dukkah, 2 small onions, halved with skins removed, and more.

Yes, Dukkah And Rosemary Roasted Chicken With Strawberry, Butter Bean And Balsamic Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Dukkah And Rosemary Roasted Chicken With Strawberry, Butter Bean And Balsamic Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions