Tray-baked chicken with french lentils

  • Prep
    5 mins
  • Cook
    40 mins
  • Serves
  • Skill

This is one of our favourite Mediterranean recipes – it’s a hearty, delicious dish that almost cooks itself. Just combine the lentils, tomato, stock, wine and other ingredients in a roasting tin, place the chicken on top, cover and pop in the oven. Then simply swirl in crème fraîche and spinach to finish, before serving up a treat.


  • 4 chicken legs
  • 1 tbsp Bertolli Original Spread
  • 275 g green lentils or puy lentils rinsed drained
  • 2 x 400 g cans chopped tomatoes
  • 1 red onion, diced
  • 2 cloves garlic, roughly chopped
  • 500 ml chicken stock
  • 250 ml dry white wine
  • 100 g baby spinach leaves
  • 4 tbsp reduced-fat crème fraîche
  • 4 rosemary sprigs


  1. Preheat the oven to 220°C, 200°C fan oven, gas mark 7. Rub the chicken pieces all over with Bertolli and season.
  2. 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.
  3. 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.
  4. Remove the foil and cook for a further 10-15 minutes, until the chicken recipe 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.
  5. 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.