Recipe: ROASTED ORGANIC CHICKEN & VEGES (grain, gluten & dairy free)


This is one of my favourite meals – super healthy, filling and so easy! Cooking chicken in its whole form i.e. with the skin and fat, not only helps you digest the muscle meat more efficiently but it is also full of collagen and gelatin which is excellent for skin, hair, nails and joints. As an added bonus it’s also way more delicious!

Ingredients (for 1 person)
1 organic grass fed chicken leg OR 2 thighs (with skin!)
1/2 medium sized butternut squash
2 carrots
1 clove of garlic
1 courgette or 5 stalks of long stem broccoli
1 handful of spinach
1 TBSP coconut oil

Preheat the oven to 190deg (180 if you have a fan oven)
Peel and cut the butternut squash and carrots into the varying sizes (that way you get big creamy pieces and small crunchy ones!)
Finely slice the garlic
Peel or finely slice the courgette and roughly chop the spinach

Melt half the coconut oil on the oven tray (I just pop it in the oven for a minute) then rub the chicken, squash and carrot into the melted oil and sprinkle with salt. Cook in the oven for 40-60 mins depending on the size of the chicken. When the juices run clear, the chicken is cooked.

About 10 minutes before the chicken is cooked add the rest of the oil to a hot pan and fry the garlic and courgette for 5 minutes on a med-high heat then add the spinach, salt and pepper for the last 5 mins.

I always serve my meals with a spoonful of sauerkraut for extra nutrition and digestibility! A dollop of good quality organic mayonnaise is another yummy addition!


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