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

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