Herby chicken thighs with pea and mushroom lentils

  • Portion size: Serves 2
  • Hands-on time 20 min, oven time 25-30 min
  • Difficulty: easy

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

  1. 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.
  2. Remove the chicken from the oven and cover loosely with foil, then set aside to rest for 5 minutes.
  3. 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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Quick wins & tips

Next time, whizz the peas, leeks and pancetta in a blender with the herbs, garlic and oil, then use to stuff the chicken.

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