Serves 4
Ingredients
8 chicken thighs, skin-on
2 tablespoons coconut oil
4 garlic cloves
2 lemons,juiced
1 bunch parsley
1 tablespoon rosemary
Sea salt and black pepper to taste
4 courgettes
Method
Preheat your oven to 200°C.
Place your chicken in a roasting pan, skin side up, and set it to the side. Add the coconut oil, garlic, lemon juice, parsley, rosemary, salt, and black pepper to a high-speed blender. Blend well. If there is not enough liquid add a tablespoon or two of water. Pour the liquid over the chicken. Cover with tinfoil and roast for 45 minutes. Remove the foil and roast for an additional 15 to 20 minutes until the chicken is brown. Remove from the oven and set to the side until it is ready to serve.
Do you own a spiraliser?
If yes, you can use it to make your noodles as directed on the package. If you do not own a spiraliser, you can create “linguini”noodles by using a vegetable peeler. Simply peel the courgette lengthwise into a bowl. You can serve your courgette noodles raw with a bit of salt and pepper with the chicken and sauce placed on top. You may also quickly sauté your noodles in a hot frying pan with coconut oil, salt, and pepper.
Enjoy!
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