Honey and Lemon Roasted Chicken with Baby Carrots

Pre Heat oven to 200c


2kg Chicken Pieces

150ml Lemon Juice

4 Tbsn Unprocessed Honey

2 Tbsn Extra Virgin Olive Oil

Cracked Pepper to taste

1 Brown Onion cut into small wedges

2 bunches Baby Carrots

Handful Rosemary

1 Lemon Sliced Chunky


Gently warm honey, combine with lemon juice, oil and Pepper.

Heat roasting tray and add a tiny splash of olive oil, lightly brown onion and carrots.

Place Chicken pieces on top, brush with honey mix and pour any left over on top, sprinkle with rosemary and add lemon slices.

Roast for 30 to 45 mins or until chicken is cooked through.

Quick Roasted Chicken

1.8kg Whole Chicken

1 Lemon

1 Handful of Thyme

6 Cloves of Garlic (Flattened)

Cracked Black Pepper

Extra Virgin Olive Oil


Pre heat oven to 200c


With kitchen/poultry scissors cut the chicken along the backbone on both sides to remove backbone (give spine to the dog they love it, or save it to make simple chicken stock).

Turn chicken over so now the breast bone is up. Press firmly on breast bone to flatten chicken out. You may need to whack it a couple of time to flatten it out.

Lay Flat chicken into a baking dish lined with grease proof paper, brush with olive oil, slice lemon and lay on top, sprinkle thyme sprigs, cracked pepper and garlic.

Roast for 30 to 45 min or until cooked.


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Oregano Roasted Chicken with a Greek style salad

2 Tbsn Dried Oregano

1 tsp Dried Chili Flakes

Juice and Zest of 1 Lemon

100ml Extra Virgin Olive oil

4 Free Range (Organic) Chicken Breast

Make 5 or 6 shallow slices through the skin

Combine all ingredients to form a wet marinate, rub into chicken breast and leave to marinate in fridge for 2 hrs (overnight if possible).

Grill chicken breast on both sides to form a golden crust place in oven @ 180c to finish cooking through.

The Salad

300gm Rocket

.5 Ice burg Lettuce

4 Roma Tomato cut into 4

1 Red Onion sliced fine

1 Jar Kalamata Olives

1 Cucumber sliced Chunky

Jucie of 1 lemon, 50ml Olive oil for the dressing

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