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Lemon, pineapple and herb-roasted chicken


Serves: 2
timeTotal time:
Lemon, pineapple and herb-roasted chicken
Recipe photograph by Martin Poole

Lemon, pineapple and herb-roasted chicken


Serves: 2
timeTotal time:

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Nutritional information (per serving)
Calories
280Kcal
Fat
14gr
Saturates
3gr
Carbs
8gr
Sugars
7gr
Fibre
5gr
Protein
28gr
Salt
0.3gr

Alice Liveing

Alice Liveing

Alice Liveing is a trainer famed for documenting her fitness and recipes on social media. She is now a bestselling author promoting a healthy lifestyle through food and exercise 
See more of Alice Liveing’s recipes
Alice Liveing

Alice Liveing

Alice Liveing is a trainer famed for documenting her fitness and recipes on social media. She is now a bestselling author promoting a healthy lifestyle through food and exercise 
See more of Alice Liveing’s recipes

Ingredients

  • 100g fresh pineapple, cut into chunks
  • 1 tbsp extra-virgin olive oil
  • ½ tsp dried oregano
  • 2 lemons, 1½ juiced, ½ sliced
  • 2 large chicken thighs, skin on, bone in
  • 200g Tenderstem broccoli
  • 100g baby leaf spinach, finely chopped

Step by step

  1. In a large bowl, mash the pineapple to a rough pulp, then add the olive oil, oregano and the juice from 1 ½ lemons.
  2. Add the chicken, turn to coat and put in the fridge to marinate for about 15 minutes.
  3. Put the marinated chicken together with the marinade in a shallow roasting tray, skin side up, and season lightly. Add the lemon slices and cook in the hot oven for 30-40 minutes or until the juices run clear.
  4. Meanwhile, steam the broccoli for around 5-7 minutes, until tender. Season to taste with a little salt and pepper.
  5. Serve the chicken with the Tenderstem broccoli, spinach and the roasted lemon slices.

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