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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, previously 'Clean Eating Alice', is a fitness trainer and food blogger famed for documenting her incredible body transformation. She is now a bestselling author of three books promoting a healthy lifestyle through food and fitness
See more of Alice Liveing’s recipes
Alice Liveing
Alice Liveing, previously 'Clean Eating Alice', is a fitness trainer and food blogger famed for documenting her incredible body transformation. She is now a bestselling author of three books promoting a healthy lifestyle through food and fitness
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.