Tray-baked Chicken with French Lentils
By Bertolli
Published on 27 April 2022
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.Time and servings
45 minsTotal time
4Servings
5 minsPrep time
40 minsCooking time
Ingredients
- 800 g of chopped tomatoes
- 100 g of baby spinach leaves
- 1 tbsp of bertolli spread
- 1 red onion, diced
- 2 garlic cloves, roughly chopped
- 500 ml of chicken stock
- 4 tbsp of half fat creme fraiche
- 4 chicken legs
- 275 g of puy lentils, rinsed and drained
- 250 ml of dry white wine
- 4 rosemary sprigs
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.