Roasted chicken with pancetta and lentils

Ingredients

• 4 chicken thighs, bone in, skin on, trimmed

• 2 leeks, trimmed and thinly sliced

• 6 oz (170 g) pancetta, chopped

• 2 sprigs rosemary

• 2x 16 oz (454 g) can green lentils, drained and rinsed

• 8 oz (225 g) cherry tomatoes

• 1 cup (250 mL) chicken or veal stock

• 1/2 cup (125 mL) flat leaf parsley leaves

Steps

• Preheat oven to 400°F (205°C)

• Salt and pepper chicken; fry skin side down for 7 minutes, 7 minutes other side; remove from pan.

• Add leeks, pancetta, rosemary, cook for 4-5 minutes till golden

• Stir through lentils, tomatoes, and stock

• Return chicken

• Place in oven and roast for 12 minutes or until chicken is golden and cooked through.

• Stir in parsley and serve