FERNWOOD FITNESS - PULSE eMagazine - Issue#11 - Flipbook - Page 57
FERNWOOD
LEMON OLIVE CHICKEN
INGREDIENTS
4 chicken chops bone in, skin on
1 lemon, cut into thick slices
4 spring onions
A few brined black olives, pitted
Rosemary sprigs, roughly chopped
½ cup chicken bone broth
Olive brine
2 Tbsp extra virgin olive oil
Sea salt and pepper
Parsley to garnish
METHOD
1
Pre-heat your oven to 180C.
2
Cut the green spring onion tops into 2-inch lengths, the
remaining white onion 昀椀nely.
3
Pre-heat a heavy based fry pan or on medium heat. Coat
the chicken generously with olive oil and salt and place
your chicken skin side down in the pan.
4
At the same time arrange the lemon slices in the pan
in between the chicken. Sizzle for 4-5 minutes, tipping
the pan occasionally, allowing the oils to surround and
caramelise the chicken and lemon.
5
Once the chicken skin has a golden colour, turn it over.
Add the spring onion, rosemary and olives, shaking the
pan to sizzle the ingredients.
6
Now add the broth, olive brine and cover with a piece of
baking paper, tucking it in around the edges. A pre-heated
ovenproof baking dish can be deployed now if your pan is
unsuitable for the oven.
7
Roast for 25 minutes. Serve rested chicken with plenty
of chopped parsley and a side salad with veg from your
approved plants list. Serve with some cauli昀氀ower mash or
steamed greens.
HUNGRY
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