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Chicken and rosemary lentil traybake
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Entrees - Maindishes
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None
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4
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Ingredients |
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8 chicken thighs
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1 red onion, sliced into wedges
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2 pointed red peppers, deseeded and sliced into rings
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3 garlic cloves, thinly sliced
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4 sprigs rosemary
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200g green lentils
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600ml chicken stock, made from cubes
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Instructions |
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Heat the oven to 200.c/180 fan/gas 6. make slashes
in the skin of each chicken thigh, season and
arrange in a large roasting dish. roast for 10 mins.
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Scatter the red onion, peppers, garlic and rosemary
around the chicken and toss well.
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add the lentils and pout stock over. cover the dish
with foil and bake for 35 mins, fluffing up the
lentils with a fork after 25 mins.
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Originally Submitted
4/6/2015
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