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Roast chicken with lentils and mint

Name: Roast chicken with lentils and mint
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 1 tablespoon olive oil, plus extra to coat baking tray; 4 chicken marylands (leg and thigh joined); 1 teaspoon dried oregano; Sea salt, to taste; 250g brown lentils, rinsed; 1 onion, finely chopped; 2 garlic cloves, smashed; 2 bay leaves; 2 vine-ripened tomatoes; 2 tablespoons finely chopped mint; 1 tablespoon finely chopped flat-leaf parsley; 2 tablespoons extra virgin olive oil; 1 tablespoon red wine vinegar

1 rating

10m

45m

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by Jill Dupleix

Food writer

Oct 03, 2015

When is a roast chicken not a roast chicken? The simple answer is when it's Jill Dupleix's succulent chicken with lentils and mint.

1 tablespoon olive oil, plus extra to coat baking tray
4 chicken marylands (leg and thigh joined)
1 teaspoon dried oregano
Sea salt, to taste
250g brown lentils, rinsed
1 onion, finely chopped
2 garlic cloves, smashed
2 bay leaves

Dressing

2 vine-ripened tomatoes
2 tablespoons finely chopped mint
1 tablespoon finely chopped flat-leaf parsley
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
Sea salt, to taste

Method

1.

Heat the oven to 190°C. Lightly coat a baking tray with oil.
2.

Brush the chicken with olive oil then season with dried oregano, sea salt and freshly ground black pepper. Place on the baking tray and bake for 45 minutes.
3.

In a saucepan, combine the lentils with the onion, garlic, bay leaves and 1 litre of cold water. Bring to the boil then reduce heat and simmer gently for 20 minutes or until the lentils are tender. Drain well.
4.

To make the dressing, halve the tomatoes, discard the juice and seeds, and finely chop the flesh. In a bowl, combine the tomato with the mint, parsley, olive oil, vinegar, sea salt and black pepper. Toss the drained lentils in the dressing and divide between 4 dinner plates. Arrange the roast chicken on top and serve.