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Tray-baked chicken with french lentils

This is one of our favourite Mediterranean recipes – this tray-baked chicken is a hearty, delicious dish that almost cooks itself.
  • 45 minutes
  • Prep time5 minutes
  • 4 portions
recipe image Tray-baked chicken with french lentils


  • 4 chicken legs
  • 1 tbsp Bertolli Originale buttery spread
  • 275 grams light green and white portion only or puy lentils rinsed drained
  • 2 x400 grams cans chopped tomatoes
  • 1 red onion diced
  • 2 cloves garlic roughly chopped
  • 500 ml chicken stock
  • 250 ml dry white wine
  • 100 grams baby spinach leaves
  • 4 tbsps reduced-fat crème fraîche
  • 4 rosemary sprigs

Nutritional Guidelines
(per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  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.