Image: Brittany via Eating Bird Food


  • 1 tablespoon butter or ghee
  • 4 chicken Marylands
  • 1 teaspoon freshly ground black pepper
  • 4 spring onions (scallions), roughly chopped
  • 1 small handful of thyme, plus extra, to garnish
  • 1 tablespoon raw honey
  • 1 tablespoon apple cider vinegar
  • pinch of allspice
  • 3 cloves garlic, roughly chopped
  • 1 long red chilli, seeded and roughly chopped
  • pink Himalayan salt, to taste
  • freshly ground black pepper, to taste
  • 2 handfuls of grape tomatoes
  • 1 large zucchini (courgette), roughly chopped
  • ½ small butternut pumpkin, cubed
  • 1 small handful of baby basil leaves


  1. Preheat the oven to 180°C (350°F).
  2. Melt the butter in a pan over a medium heat.
  3. Season the chicken by rubbing pepper into the skin, then cook each Maryland skin-side down in the pan for a few minutes or until the skin is golden brown.
  4. In a blender or food processor, combine the spring onion, thyme, honey, apple cider vinegar, allspice, garlic, chilli, salt and pepper.
  5. Place the chicken skin-side up in a heavy-based casserole dish.
  6. Scatter the tomatoes, zucchini and butternut pumpkin around the chicken, pour over the blended mixture and bake for 1hour or until the juices of the chicken run clear.
  7. Serve topped with the extra thyme and baby basil leaves.

Recipe by Claire Yates, BHSc. This recipe was taken from the book Optimum Health the Paleo Way.