Lemon, pineapple and herb-roasted chicken
Serves: 2
Total time: 
Recipe photograph by Martin Poole
Lemon, pineapple and herb-roasted chicken
Serves: 2
Total time: 
See more recipes
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 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 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
- In a large bowl, mash the pineapple to a rough pulp, then add the olive oil, oregano and the juice from 1 ½ lemons.
- Add the chicken, turn to coat and put in the fridge to marinate for about 15 minutes.
- 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.
- Meanwhile, steam the broccoli for around 5-7 minutes, until tender. Season to taste with a little salt and pepper.
- Serve the chicken with the Tenderstem broccoli, spinach and the roasted lemon slices.
