LEMON, HERB & GARLIC CHICKEN

AvatarCaxton magazines staffRecipes

Brookdale’s “Heavenly and Healthy Flavours” cookbook proves that healthy eating can be exciting and delicious. It’s full of recipes that focus on whole, unprocessed and home-made foods

INGREDIENTS

For the chicken:

  • 1.5kg whole free range chicken
  • 1T olive oil
  • herb salt & ground black pepper
  • generous handful of mixed fresh herbs {sage, origanum & thyme}
  • 2 lemons, halved
  • 1 head of garlic, halved

For the pineapple relish:

(Makes 2 cups of relish)

  • 1 pineapple, peeled & cored
  • 2 garlic cloves, finely chopped
  • 1 red chilli, deseeded & finely chopped
  • 1 green chilli, deseeded & finely chopped
  • 1 handful of mint, roughly chopped
  • ½ cup olive oil
  • 1t Himalayan rock salt

METHOD

To make the chicken:

  1. Pre-heat the oven to 180°C. Rub the chicken with olive oil and seasoning and stuff the cavity with the herbs and ½ a lemon.
  2. Place on a roasting tray with the remaining ingredients. Roast uncovered for 45-60 minutes.
  3. Serve with steamed veggies or salad and pineapple relish.

To make the pineapple relish:

  • Chop the pineapple into small chunks.
  • Combine with garlic, chilli, mint and olive oil. Season and bottle.
  • Add more or less chillies depending on your taste preference.
    *Delicious served with a braai, fish, chicken, pork or cheese.
    *Keeps in the fridge for up to two weeks.

(This recipes serves 4-6 people)