Description
From Martyna Angell’s new cookbook, The Wholesome Cook, comes this sensible roast chicken with big flavor.
Ingredients
Scale
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.
Instructions
- 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.
- Prep Time: 2 hours
- Cook Time: 1 hour
- Category: Main