Parmesan roast chicken thighs with lentils

Parmesan roast chicken thighs with lentils
  • Serves icon Serves 4
  • Time icon Hands-on time 20 min, oven time 30 min

These plump roast chicken thighs served with lentils make a quick and easy midweek meal using storecupboard staples.

Nutrition: per serving

Calories
472kcals
Fat
15.7g fat (4.2g saturated)
Protein
51.8g protein
Carbohydrates
30.8g carbs (2.1g sugars)
Fibre
8.9g fibre
Salt
1.7g salt
Calories
472kcals
Fat
15.7g fat (4.2g saturated)
Protein
51.8g protein
Carbohydrates
30.8g carbs (2.1g sugars)
Fibre
8.9g fibre
Salt
1.7g salt

Ingredients

  • 4 salted anchovy fillets, rinsed
  • 30g parmesan
  • Olive oil
  • 8 free-range chicken thighs
  • 250g dried puy lentils (we used Merchant Gourmet)
  • 150g frozen spinach
  • Extra-virgin olive oil for drizzling
  • 3 tbsp capers
  • Large handful fresh flatleaf parsley
  • 1 lemon

Method

  1. Heat the oven to 220°C/fan 200°C/gas 7. Finely chop the anchovies and grate the parmesan, then mix in a bowl with black pepper and enough olive oil to form a thick paste. Loosen the skin of each chicken thigh, then ease the paste under it. Season all over, then put in a baking tray and roast for 30 minutes or until the meat is cooked and the skin is crisp.
  2. Meanwhile, cook the lentils according to the pack instructions, drain if necessary, then put back in the pan. Put the spinach in a colander in the sink and pour over a kettle of boiling water, then drain well and roughly chop (don’t worry if it’s still a bit frozen). Add to the lentils and stir in. Season, then drizzle over a glug of extra-virgin olive oil and cover with cling film to keep warm.
  3. Drain, rinse and chop the capers, then chop the parsley, and mix in a bowl. Grate in the lemon zest, squeeze in the juice, then add enough extra-virgin oil to make a dressing. Season.
  4. Serve the chicken with the lentils, with the caper and parsley dressing spooned over.

delicious. tips

  1. Next time, stir the chopped anchovies, parmesan, parsley and lemon juice into hot melted butter, then drizzle over cooked chicken.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
Subscribe now

Rate & review

Rate

4 votes

Reviews

Share your thoughts...

Rate & review

Rate

4 votes

Subscribe to our magazine

Subscribe to delicious. magazine this month, save over 40% and get a free 1 year tastecard membership

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine