Rosemary Roast Chicken

Rosemary Roast Chicken | Add A Little

Can I just say how incredibly hard it is to style meat and fish?! That’s why most of my recipes on Add A Little are vegan – the bright colours of the vegetables are naturally very appetising and pleasing to the eye! But every time I try to style meat or fish, I try real hard to make it look real good but I’m never 100% happy with the shots – if you have any tips it would be greatly appreciated!

Rosemary Roast Chicken | Add A Little


But I couldn’t not share this recipe with you guys because this tasted outtathisworld good! I’ve also made a video! (Don’t know if you can tell, but I’m trying to get back into the video vibes!)

Rosemary Roast Chicken gluten free, dairy free
Serves 2

An easy and delicious 1 pan meal (aka. barely any cleaning up!) that’s full of flavour. Perfect with a side of salad for a light meal or with roast potatoes. 1o minute prep and the oven does the magic!

2 chicken legs
1 large carrot, cut into chunks
2 small white onions, sliced
5 or so cloves of garlic, smashed and still in the skin
A few stalks of fresh rosemary
Coarse sea salt
Extra virgin olive oil
Splash of white wine

Preheat your oven to 180ºC.

Put your carrots, onions, garlic and rosemary in a baking tray with a liberal amount of salt and olive oil.

Set aside and rub the chicken with olive oil and salt then place on top of vegetables.

Place uncovered in the oven for 30 minutes until the skin starts to brown and crisp up.

After 30 minutes, cover with tin foil and turn the oven down to 160ºC and leave the chicken in for 30-40 minutes until cooked and tender.

For the last 10 minutes before serving, take off the foil so the skin can get crispy.

Serve with an (optional) sprinkling of coriander and a squeeze of lemon to liven the dish.


Chicken, Kale & Coconut Rice

Chicken, Kale & Coconut Rice | Add A Little

I remember seeing this recipe yeeears ago on Tracy’s blog and wanted to try it for so long.
I don’t know why I didn’t, I guess I never go round to it as I didn’t have all the ingredients on hand yada yada yada.
But the, I finally made it and OMG BEST DECISION EVER!

Chicken, Kale & Coconut Rice | Add A Little

Chicken, Kale & Coconut Rice | Add A Little

Such an easy, healthy meal: tender chicken thighs (they’re more flavourful than their breast counterpart), garlicky kale and crunchy toasted coconut, all on steaming hot brown rice. Comfort food at its finest.

Chicken, Kale & Coconut Rice | Add A Little

Chicken, Kale & Coconut Rice dairy free, gluten free
Serves 2

This is one of my new go to meals, adapted from Shutterbean‘s Kale Salad w/ Coconut and Sesame Oil. Quick, easy and super delicious – what more could you want?! You can use left over chicken to make things even speedier and you can also make this into a fried rice situation by dumping everything into a wok.

2 chicken thighs, cooked and shredded (you can poach, bake or pan fry them)
A few handfuls of kale
Thick coconut chips (unsweetened)
1 garlic clove
1 tbsp extra virgin olive oil (or coconut oil if you want more flavour)
Salt and pepper (you can also substitute for soy sauce)
Sesame oil, for drizzling
Brown rice (you can also use quinoa, white rice, farro etc)

notes: to make this vegan, simple omit the chicken, you can eat it as is or add tempeh or tofu (which you may want to marinade in soy sauce, chilli flakes and sesame oil and bake till crispy.

Heat a dry pan and add coconut chips.
Frequently stir around so that they don’t burn.

Once browned, put in a bowl and set on the side.

Heat oil in a pan and add garlic and kale and cook the kale has started to wilt.

Add the shredden chicken and keep cooking until hot and kale has started to brown.

Drizzle the kale and chicken with sesame oil for extra flavour.

Serve ingredients on top of rice and dig in!

Chicken, Kale & Coconut Rice | Add A Little


How To Eat Healthily During Exams – Dinner


I always cook a big batch of dinner, so it provides me with lunch for the next day – leftovers are the best, am I right? It’s a good idea to fill up on carbohydrates after a long day and your are probably very mentally tired if you’re anything like me!

All these ideas as so easy to cook, even if you’re a student or just a busy person. Most of them require under half an hour and they are so much better for you that getting a takeaway!

Brown rice or sweet potato with stir fry
Stir fry doesn’t have to be unhealthy if you know what you’re putting in it!
I always use various vegetables, ginger, garlic, salt, pepper and love the fragrant taste of coconut oil!
Here’s a fried rice idea that’s super fresh and doesn’t leave you heavy or bloated.

Pasta with tomato basil sauce
It’s super easy to make your own pasta sauce so I really don’t even see the need to buy it!
All you need is passata, and onion, garlic, basil, salt, pepper, oregano and olive oil. From there, you can really add anything, I love adding kale or spinach to bulk it up! I also use wholewheat pasta as its got more fibre. Here’s a recipe for one of my favourite sauces – pasta alla norma.

Simple stew with wholewheat couscous
This is a 15 minute dinner that you can put in anything you want! I’ve got 3 super easy recipes: 15 minute vegan stew, with aubergines and mushrooms, and a chickpea stew (which has a bit more bulk to it thanks to the beans), and even a mixture of both! These all taste great cold, especially the chickpea stew. You can easily bring it with some homemade crusty baguette slices and smush it on with some feta.

This may be a weekend project, but you can make lots and freeze them so they will be ready for dinner in a matter of 15 minutes! Perfect with a simple side salad.

Chicken with Couscous
Another meaty idea is to make some roasted chicken with some chargrilled or roasted vegetables. It’s super easy as all you need to do is put it in the oven. It’s actually so much easier than it seems! It also last a long time, so you can freeze some to use another day and have it the next day for lunch with some couscous, or in a salad.

Check out the rest of the series: breakfast, lunch and snacks!