This delicious herby chicken with pea and mushroom lentils makes a tasty shortcut supper with just a few tasty time-savers.
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Ingredients
- 4-6 Tesco Finest British free-range chicken thigh fillets (380g), or similar
- 250g Merchant Gourmet Ready to Eat Puy Lentils with Porcini and Thyme, from Tesco, or similar
- 250g Tesco Finest Petit Pois with Leeks and Beech Wood Smoked Pancetta, or similar
You’ll also need…
- Small handful of fresh mint leaves, chopped
- Small handful of fresh parsley leaves, chopped
- 1 garlic clove, crushed
- 2 tbsp olive oil, plus extra to brush
- Splash of chicken stock
- Zest of ½ lemon
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Method
- Heat the oven to 180°C/fan160°C/gas 4. In a small bowl, combine the herbs, garlic and the 2 tbsp olive oil, then season well. Unroll the chicken thighs, then coat the underside of each with the herb rub. Roll them up again and secure with string. Brush a little extra oil over the chicken, then transfer to a shallow roasting tray and cook for 25-30 minutes until golden and cooked through.
- Remove the chicken from the oven and cover loosely with foil, then set aside to rest for 5 minutes.
- Meanwhile, mix together the puy lentils and peas in a small saucepan, then add the stock. Cook over a low-medium heat for 5 minutes or until heated through, then stir through the lemon zest and season to taste. Divide the lentil mixture between serving plates, then top with the chicken thighs.
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