Whenever I have the choice, which is often…I always stick to simple ingredients that will bring tons of flavour, and also keep my time in the kitchen minimal. I adore cooking and creating recipes BUT I really struggle when a recipe calls for ingredients I have to travel miles away to find, or when I have to get my science coat on to get the dish right.
Tasty, easy, nourishing are my rules when it comes to cooking. Tasty because bland food reminds me of school canteen growing up in Paris. It puts me off and feels like a punishment. Easy because when it’s too hard I’m more likely to give up and nourishing because my body deserves food that’s going to make it stronger, healthier and energetic.
So this dish is all the above.
Roasted Chicken thighs and legs, seasoned with Turmeric, Lemon, Olive Oil and Salt. That’s it.
I really hope you enjoy this as much as I do 🙂
4 organic chicken thighs and legs
Starchy Vegetables such as Cauliflower, Parsnips, Carrots/ all diced
Green Vegetables, Broccoli, Courgettes/ all dices
Blend for 30secs your Olive Oil with 1 small 1/2 finger sized of Turmeric, Juice of 2lemons , 4 garlic cloves and salt. If you don’t have a blender you can cut the garlic and turmeric in small bits and lix with oil.
Massage your chicken thighs with the oil blend and leave it in a tight container in your fridge for at last 1h. You can do this overnight as well.
Preheat your oven at 180deg. Place your chicken in a tray with the roots vegetables first. 20min before the end add the softer vegetables.