Description
Roast chicken gets a vibrant upgrade with juicy pineapple and zesty lemon. A simple, flavorful weeknight dinner.
Ingredients
Units
Scale
- 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