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  • Tray-baked Chicken with French Lentils…
Tray-baked Chicken with French Lentils

Tray-baked Chicken with French Lentils

Brought to you by: Bertolli
    4 serving
4.0 3 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

You could try using chicken thighs, or a jointed bird on the bone for variation in this dish, which is perfect for the family, and is great entertaining food.
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Ingredients

  • 4 chicken legs
  • 1 tbsp Bertolli spread
  • 275g Puy lentils , rinsed and drained
  • 800g chopped tomatoes
  • 1 red onion , diced
  • 2 garlic cloves , roughly chopped
  • 500ml chicken stock
  • 250ml dry white wine
  • 4 rosemary sprigs
  • 100g baby spinach leaves
  • 4 tbsp half fat creme fraiche

Method

Step 1

Preheat the oven to 220C/Gas 7. Rub the chicken pieces all over with Bertolli and season.

Step 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.

Step 3

Place into the oven and immediately reduce the heat to 200C/Gas 6 and bake for 40-50 minutes.

Step 4

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.

Step 5

Stir the spinach, creme fraiche and some seasoning into the lentils. Serve immediately or at room temperature with the chicken. Great with steamed green beans.

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