From Martyna Angell’s new cookbook, The Wholesome Cook, comes this sensible roast chicken with big flavor.
By Martyna Angell
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.
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!
Print
Lemon and Pineapple Herbed Chicken
- Total Time: 75 minutes
- Yield: Serves 2
- Diet: Omnivore
Description
Roast chicken gets a vibrant upgrade with juicy pineapple and zesty lemon. A simple, flavorful weeknight dinner.
Ingredients
- 2 chicken thighs (2 chicken thighs) chicken thighs with skin on
- 3 tbsp lemon juice (3 tbsp) lemon juice
- 1 tbsp (15 ml) macadamia or olive oil
- 0.5 cups (118 ml) fresh pineapple chunks (crushed into a pulp)
- 1 lemon (1 lemon) lemon (sliced 1 bunch of thyme)
- 3 cups (709 ml) mixed salad greens
- 3 tbsp (44 ml) herbed apple cider vinaigrette
Instructions
- Pat dry chicken with paper towels and cut it 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 350°F (177°C).
- Line a large roasting tin with baking paper.
- Arrange lemon slices and thyme on the bottom of the roasting tin.
- Place chicken, skin side up, on top of the lemon slices and thyme 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.
Notes
- For extra flavor, use bone-in, skin-on chicken thighs.
- If fresh pineapple is unavailable, substitute with 1/2 cup canned pineapple chunks, drained.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Oven-Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10
- Sodium: 300
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 15
- Carbohydrates: 20
- Fiber: 3
- Protein: 35
- Cholesterol: 150
Frequently Asked Questions
What type of herbs work best for the Lemon and Pineapple Herbed Chicken?
Fresh herbs like thyme, rosemary, and parsley complement the lemon and pineapple flavor well, enhancing the overall taste of the dish.
How can I ensure the chicken skin gets crispy when roasting?
To achieve crispy skin, make sure to pat the chicken dry with paper towels before seasoning, and roast at a high temperature to render the fat effectively.
Is it necessary to marinate the chicken before cooking?
While marinating can enhance the flavor, it’s not strictly necessary; the lemon and pineapple will provide sufficient flavor during the roasting process.
