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    Chicken & lentil traybake

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    Chicken & lentil traybake

    A quick and easy one-tray family supper that would also be good for relaxed entertaining

    • Preparation time: 5 minutes
    • Cooking time: 50 minutes to 55 minutes
    • Total time: 55 minutes to 1 hour 60 minutes

    Serves: 4


    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.

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    3 stars