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Lemon Pineapple + Herb Roasted Chicken Legs

Lemon Pineapple and Herb Roasted Chook 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.

Lemon Pineapple and Herb Roasted Chook Legs

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. 

Get a signed copy of The Wholesome Cook Book

 

Lemon Pineapple and Herb Roasted Chook Legs
Lemon Pineapple + Herb Roasted Chicken Legs
Votes: 0
Rating: 0
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Rate this recipe!
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This scrummy Hawaiian-inspired Lemon Pineapple and Herb Roasted Chicken Leg recipe (from The Wholesome Cook book, page 232) is no different - made with real ingredients, no added sugar or gluten and no nasties added. It's paleo without trying, too.
Servings Prep Time
4 10 minutes
Cook Time Passive Time
60 minutes 2 hours
Servings Prep Time
4 10 minutes
Cook Time Passive Time
60 minutes 2 hours
Lemon Pineapple and Herb Roasted Chook Legs
Lemon Pineapple + Herb Roasted Chicken Legs
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This scrummy Hawaiian-inspired Lemon Pineapple and Herb Roasted Chicken Leg recipe (from The Wholesome Cook book, page 232) is no different - made with real ingredients, no added sugar or gluten and no nasties added. It's paleo without trying, too.
Servings Prep Time
4 10 minutes
Cook Time Passive Time
60 minutes 2 hours
Servings Prep Time
4 10 minutes
Cook Time Passive Time
60 minutes 2 hours
Ingredients
For the Roasted Chook Legs:
  • 2 chicken thighs with skin on
  • 3 tablespoons lemon juice
  • 1 tablespoon macadamia or olive oil
  • 1/2 cup fresh pineapple chunks crushed into a pulp
  • 1 lemon, sliced
  • 1 bunch fresh thyme
To serve:
  • 3 cups mixed salad greens
  • 3 tablespoons herbed apple cider vinaigrette or other dressing (recipe in my cookbook)
Servings:
Units:
Instructions
  1. Pat dry chicken with paper towels and cut in half to make 4 pieces. In a large ceramic bowl, combine lemon juice, oil and pineapple. Add chicken, toss to coat and marinate, covered, in the fridge for 1–2 hours. Preheat oven to 180°C (160°C fan-forced, 350°F, gas mark 4).
  2. Line a large roasting tin with baking paper. Arrange lemon slices and thyme on the bottom. Place chicken, skin side up, on top and drizzle with marinade. Bake for 50 minutes. Turn the oven setting to grill and cook for a further 5–8 minutes to crisp up the skin.
  3. Serve chicken with a large helping of dressed mixed salad greens.
Recipe Notes

paleo gluten-free dairy-free sugar-free egg-free | Option: nut-free

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5 comments

Emilie @ THe Clever Carrot November 11, 2015 at 1:51 am

This looks absolutely delicious. And congrats on your book! I’m eager to try this recipe because I have the feeling my boys will love this!! They are super picky. Thanks for sharing!!

Reply
Martyna @ Wholesome Cook November 11, 2015 at 9:19 am

Thank you Emilie and hope your boys will love this one!

Reply
Heather | Cook It Up Paleo November 11, 2015 at 3:46 am

This looks so amazing! Our family sometimes gets in a chicken rut; love finding new ways to prepare it; thank you!

Reply
Martyna @ Wholesome Cook November 11, 2015 at 9:18 am

Thanks Heather! I know what you mean!

Reply
Lemon and Pineapple Herbed Chicken January 30, 2016 at 6:18 pm

[…] From Martyna Angell’s new cookbook, The Wholesome Cook, comes this sensible roast chicken with big flavor. By Martyna Angell […]

Reply

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