Lemon Pineapple + Herb Roasted Chicken Legs
“This sweet-skinned chicken dish from Martyna Angell’s cookbook – The Wholesome Cook Book, has sweet pineapple and tangy lemon juice in the marinade, you’ll be licking the plate for more!” – from the I Quit Sugar team.
Yes, The Wholesome Cook book is not all about desserts. There’s a huge section on additive-free basics, guides to eating the best food for your body and avoiding those nasty processed foods you know you shouldn’t have anyway. The focus in the breakfasts, soups, salads, mains and even the dessert sections is on eating real food – even The New York Times agrees there’s a seismic shift in the way people eat and that’s SO good to see.
Sarah Wilson of the I Quit Sugar blog and author of another best-selling cookbook, Simplicious, said it herself: “the real food movement… will benefit from Martyna’s family-friendly, sensible and outright delicious contribution”. Thanks S!
This scrummy Hawaiian-inspired Lemon Pineapple and Herb Roasted Chook Legs recipe (page 232) is no different – made with real ingredients, no added sugar or gluten and no nasties added. It’s paleo without trying, too.
Crispy skin on a chicken is one of the best comfort foods in the world. However roasting a whole chicken to perfection can be a challenge, often resulting in overcooked thighs, burnt wings and limp skin. Since thighs are the same size, they will cook in a more uniform way and remain wonderfully succulent while the skin crisps up. And kids love it!
For more healthy living inspiration check out my debut cookbook, The Wholesome Cook, featuring 180 refined sugar-free recipes all with gluten-free options. Plus detailed additive-free shopping guides, wholefood kitchen tips and my take on sugar, fat, gluten and legumes, soy and dairy.