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Lemon and Pineapple Herbed Chicken

Lemon and Pineapple Herbed Chicken

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

Lemon and Pineapple Herbed Chicken

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.

See Also

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!

Lemon and Pineapple Herbed Chicken

Martyna Angell
From Martyna Angell's new cookbook, The Wholesome Cook, comes this sensible roast chicken with big flavor.
Prep Time 2 hrs
Cook Time 1 hr
Total Time 3 hrs
Course Main
Servings 4 servings


For the Roasted Chook Legs:

  • 2 chicken thighs with skin on.
  • 3 tablespoons lemon juice.
  • 1 tablespoon macadamia or olive oil.
  • ½ cup fresh pineapple chunks crushed into a pulp.
  • 1 lemon sliced 1 bunch of thyme

To serve:

  • 3 cups mixed salad greens.
  • 3 tablespoons herbed apple cider vinaigrette.


  • 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.


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