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Roasted chicken with braised lentils
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Elevate roast chicken with quicker individual pieces for maximum flavor impact.
Ingredients:
  • 18.20 gm olive oil
  • 4 Australian Chicken Marylands (or 1.4kg chicken pieces on the bone)
  • 1 leek, white part only, thinly sliced
  • 2 celery sticks, finely chopped
  • 1 large carrot, peeled, finely chopped
  • 4 bacon rashers, finely chopped
  • 2 garlic cloves, crushed
  • 400g can lentils, rinsed, drained
  • 375ml chicken stock
  • 40g butter, melted
  • 2 tsp finely chopped thyme
  • 2.50 gm ground paprika
  • 1 bunch silverbeet, stems trimmed, leaves finely shredded
Instructions:
  • Preheat the oven to 180°C. Heat half of the oil in a large roasting pan over medium-high heat. Season the chicken, then sear in the pan for 5 minutes on each side until golden. Remove the chicken and set aside on a plate.
  • Heat up the leftover oil in the pan. Sauté the onion, leek, celery, carrot, bacon, and garlic for 5 minutes until the onion softens. Stir in the lentils and stock. Take the pan off the heat and arrange the chicken on top of the lentil mixture.
  • Combine butter, thyme, and paprika in a small bowl, then brush the chicken with the mixture. Roast for 40 minutes until golden brown and fully cooked. Add silverbeet to the pan, toss to combine, and roast for an additional 5 minutes until just wilted.

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