x6 pieces of Chicken (thighs or legs or both)

2tsp Ghee

1tsp Paprika

1tsp Turmeric

4 springs Rosemary

Salt & Pepper


  • Whack the oven to 180oC
  • On a roasting tray spread out the Chicken, spread the Ghee out evenly over the birds
  • Sprinkle with the Paprika, Turmeric and Rosemary. Add a good sprinkle of Salt and Pepper before popping in the oven
  • After 30 minutes, remove, spoon the juices over the meat a couple of times and pop back in the oven for a further 15 minutes
  • Serve with Sweet Potato wedges, Salad, Greens, Roasted Veggies or simply cook and take to work in a leftover jar for lunch the next day