Slow-cooked chicken makes light work of supper. Use this recipe as a template for other prepared meats, such as lamb kleftiko with potatoes, red onions and courgettes.
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Preheat the oven to 200ºC, gas mark 6. In a roasting tin, mix together the carrots, onions, sugar, oil and 100ml water. Season, then roast for 10 minutes or until softened; push to one side of the tin. Add the contents of the chicken pack to the other side of the tin and roast for 25 minutes, until piping hot.
Five minutes before the chicken is cooked, stir the lentils through the vegetables and return to the oven. To serve, pull the cooked chicken apart with 2 forks and stir back through the veg in the tray. Spoon over the yogurt, scatter over the mint, then divide between 2 plates.
Typical values per serving when made using specific products in recipe
Energy | 2,149kJ/ 513kcals |
|---|---|
Fat | 18g |
Saturated Fat | 4g |
Carbohydrates | 43g |
Sugars | 25g |
Fibre | 16g |
Protein | 36g |
Salt | 1g |
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