Brookdale’s “Heavenly and Healthy Flavours” cookbook proves that healthy eating can be exciting and delicious. It’s full of recipes that focus on whole, unprocessed and home-made foods


For the chicken:

  • 1.5kg whole free range chicken
  • 1T olive oil
  • herb salt & ground black pepper
  • generous handful of mixed fresh herbs {sage, origanum & thyme}
  • 2 lemons, halved
  • 1 head of garlic, halved

For the pineapple relish:

(Makes 2 cups of relish)

  • 1 pineapple, peeled & cored
  • 2 garlic cloves, finely chopped
  • 1 red chilli, deseeded & finely chopped
  • 1 green chilli, deseeded & finely chopped
  • 1 handful of mint, roughly chopped
  • ½ cup olive oil
  • 1t Himalayan rock salt


To make the chicken:

  1. Pre-heat the oven to 180°C. Rub the chicken with olive oil and seasoning and stuff the cavity with the herbs and ½ a lemon.
  2. Place on a roasting tray with the remaining ingredients. Roast uncovered for 45-60 minutes.
  3. Serve with steamed veggies or salad and pineapple relish.

To make the pineapple relish:

  • Chop the pineapple into small chunks.
  • Combine with garlic, chilli, mint and olive oil. Season and bottle.
  • Add more or less chillies depending on your taste preference.
    *Delicious served with a braai, fish, chicken, pork or cheese.
    *Keeps in the fridge for up to two weeks.

(This recipes serves 4-6 people)