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Lemon Pineapple and Herb Roasted Chook Legs
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Lemon Pineapple + Herb Roasted Chicken Legs

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.
Prep Time10 mins
Cook Time1 hr
Total Time3 hrs 10 mins
Servings: 4


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)


  • 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).
  • 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.
  • Serve chicken with a large helping of dressed mixed salad greens.


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