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Tray-baked Chicken With French Lentils
UNILEVER UK11Ingredients
45Minutes
360Calories
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Description
A beautifully simple one pan chicken dish, packed full of rural Mediterranean flavours and perfect for throwing in the oven whilst entertaining guests.
Ingredients
US|METRIC
4 SERVINGS
- 4 chicken legs
- 1 Tbsp. Bertolli spread
- 275 grams puy lentils (or green, rinsed and drained)
- 400 grams chopped tomatoes (cans)
- 1 red onion (diced)
- 2 cloves garlic (roughly chopped)
- 500 mL chicken stock
- 250 mL dry white wine
- 100 grams baby spinach leaves
- 4 Tbsp. half fat crème fraiche
- 4 sprigs rosemary
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Directions
- Preheat the oven to 220°C, 200° C fan oven, gas mark 7. Rub the chicken pieces all over with Bertolli and season.
- Place the lentils, tomatoes, onion, garlic, stock, wine, and rosemary into a medium roasting tin, just large enough to take the chicken in a single layer, and stir to combine. Top with the chicken and cover with foil or a tight fitting lid.
- Place into the oven and immediately reduce the heat to 200°C,180°C fan oven, gas mark 6 and bake for 40-50 minutes.
- Remove the foil and cook for a further 10-15 minutes, until the chicken becomes a rich golden colour, is thoroughly cooked and its juices run clear. Remove from the oven and place the chicken onto warmed plates to rest.
- Stir the spinach, crème fraiche and some seasoning into the lentils. Serve immediately or at room temperature with the chicken. Great with steamed green beans.
NutritionView More
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360Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories360Calories from Fat140 |
| % DAILY VALUE |
| Total Fat16g25% |
| Saturated Fat4g20% |
| Trans Fat |
| Cholesterol110mg37% |
| Sodium290mg12% |
| Potassium710mg20% |
| Protein28g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate14g5% |
| Dietary Fiber2g8% |
| Sugars7g |
| Vitamin A20% |
| Vitamin C25% |
| Calcium4% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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