Pimpin' Portuguese Chicken & Chips


  • Gevity Rx Pimpin’ Portuguese Bone Broth Marinade
  • Whole organic free-range chicken 
  • Potatoes or sweet potatoes
  • Lettuce or leafy salad mix
  • 10 Cherry tomatoes, halved
  • 1/4 Red onion
  • 1 Lebanese cucumber
  • Olive oil
  • Balsamic vinegar


  1. Preheat your oven to 180 degrees.
  2. Generously cover meat or veg of your choice with marinade and refrigerate for a minimum of 20 mins before cooking. (For extra tenderness and flavour, marinate overnight in the refrigerator.)
  3. Simply grill, BBQ, pan-fry or bake to your liking, basting regularly while cooking for a stronger flavour.
  4. Wash and peel potatoes and cut into 1cm-wide chips.
  5. Spread out on a lined baking tray, coat in enough oil to lightly coat and salt. 
  6. Place in the oven and cook until golden and crispy (about 30 minutes), turning once or twice.
  7. While the chicken and potatoes are cooking prepare your salad. Chop cucumber, tomatoes and red onion. Toss through lettuce mix and dress with a dash of olive oil and balsamic vinegar. 
  8. Serve your chicken on a bed of potato chips with wedges of lemon and your salad on the side. 
  9. This dish works fabulously as a sharing plate with friends. 

*Tip - stack with your fav Bone Broth Sauce for the ultimate experience and serve chips with Gevity Rx’s Great Guts Mayo for dipping.

Miranda Gray

Article by Miranda Gray

Miranda has had a background in the health and wellness industry for over twelve years, and is a co-founder of Aussie Health Products.

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