Tray-baked chicken with french lentils
A beautifully simple one pan chicken dish, packed full of rural Mediterranean flavours and perfect for throwing in the oven whilst entertaining guests.
Preparation time: Prep time: 5 minutes
Cooking time: Cooking time: 40 minutes
Preheat the oven to 220°C, 200° C fan oven, gas mark 7. Rub the chicken pieces all over with Bertolli and season.
Place the lentils, tomatoes, onion, garlic, stock, wine, and rosemary into a medium roasting tin, just large enough to take the chicken in a single layer, and stir to combine. Top with the chicken and cover with foil or a tight fitting lid.
Place into the oven and immediately reduce the heat to 200°C,180°C fan oven, gas mark 6 and bake for 40-50 minutes.
Remove the foil and cook for a further 10-15 minutes, until the chicken becomes a rich golden colour, is thoroughly cooked and its juices run clear. Remove from the oven and place the chicken onto warmed plates to rest.
Stir the spinach, crème fraiche and some seasoning into the lentils. Serve immediately or at room temperature with the chicken. Great with steamed green beans.
Nonna Rosa’s tip: try using chicken thighs or a jointed bird on the bone for variation.
Calories: 592kcal (30%)
Sugars: 6.6g (7%)
Fat: 24.1g (34%)
Saturates: 6.9g (35%)
Salt: 1.8gg (30%)
4 chicken legs
1 tbsp Bertolli spread
275g green or Puy lentils, rinsed and drained
2 x 400g cans chopped tomatoes
1 red onion, diced
2 cloves garlic, roughly chopped
500ml chicken stock
250ml dry white wine
100g baby spinach leaves
4 tbsp half fat crème fraiche
4 sprigs rosemary
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