Garlic & Thyme Crispy Chicken


CHICKEN:Garlic & Thyme Crispy Chicken

Ingredients:

  • 4 Chicken Merry-lands with skin on
  • 50g of Organic Butter
  • 3 Cloves Crushed Garlic
  • 1/2 teaspoon dried Thyme
  • 1/2 teaspoon Paprkia
  • 1/2 teaspoon Turmeric
  • Himalayan Salt to taste
  • Juice of 2 medium Lemons (can also add some zest if you so desire)

Directions:

  • Preheat oven to 180 degrees Celcius
  • Place chicken in a baking dish, skin facing the upwards
  • In a pot, melt your butter over a stove top and allow to cool
  • Combine the butter and all the seasoning and stir well; mixture will become slightly thickened
  • Pour mixture over chicken
  • Using your hands or basting brush (I like to get my hands in there), coat the chicken top and bottom thoroughly with the marinade
  • Bake in oven for about 50-60 mins

 

BAKED VEGGIES:

Ingredients:

  • 300g of Sweet Potato diced in large chunks
  • 2 medium Carrots chops in rough large chunks
  • 300g of Pumpkin chopped in large chunks
  • 20g of Organic Butter
  • Himalayan Salt to taste

Directions:

  • Preheat oven to 180 degrees Celsius
  • Place all veggies in a bowl
  • Melt butter in a pot
  • Pour butter over veggies and stir thoroughly until all veggies coated well
  • Place veggies in a baking dish so that they are all flat across the bottom of the dish, as much as possible
  • Sprinkle with Himalayan Salt
  • Bake in oven for about 40-50 minutes. Toss the veggies after about 10 minutes with a spatula to crisp he entire surface area of the vegetables

BEANS:

Ingredients:

  • 300g of Green Beans
  • 20g of Organic Butter

Directions:

  • Chop beans to desire length
  • Place them in a pot of water and boil until just cooked; let them be a little crunchy
  • Once boiled strain beans then place back in the pot
  • Place the butter on top of the beans, place a lid on top and allow the butter to melt
  • Once the butter has melted stir through, coating all the beans

Perfect Gluten free meal suitable for Coeliacs

Serves 4