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Chicken & lentil traybake
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A quick and easy one-tray family supper that would also be good for relaxed entertaining
275g Love Life Lentils, rinsed and drained
2 x 400g cans chopped tomatoes with olive oil and garlic
1 red onion, diced
500ml chicken stock
150ml dry white wine
2 tsp dried rosemary
2 x packs 2 Waitrose 1 Free Range Chicken Legs
2 tbsp Bertolli Original Spread
115g pack baby spinach
4 tbsp crème fraîche
1. Preheat the oven to 200°C, gas mark 6. Place the lentils, tomatoes, onion, stock, wine, and 11/2 tsp of the rosemary into a large roasting tin, season and stir to combine. Rub the chicken all over with Bertolli Original Spread, sprinkle with the remaining 1/2 tsp rosemary and season. Place on top of the lentil mixture and cover with foil.
2. Roast in the oven for 30 minutes then remove the foil and cook for a further 20-25 minutes, until the chicken is golden and thoroughly cooked, the juices run clear and there is no pink meat. Remove from the oven and place the chicken onto a plate.
3. Stir the spinach, crème fraîche and seasoning into the lentils. Serve with the chicken. Great with steamed green beans or dressed green salad.
This recipe was first published in September 2019.