with Mustardy Lentils and Roasted Carrots
White peppercorns, nutmeg, paprika, clove buds, thyme, cinnamon, basil and bay leaves are the great eight found in our spice of the month, Parisienne herbs. It’s fragrant, earthy flavour is a brilliant seasoning for tonight’s roasted chicken, which we’re serving alongside creamy balsamic mustard lentils and sweet roasted carrots. For a dish that’ll warm you from the inside out, this is the one!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Chicken Stock Powder
Parisienne Style Herbs
Flat Leaf Parsley
Not included in your delivery
Preheat your oven to 200°C, fill and boil your kettle.Trim the carrot, then halve lengthways (no need to peel). Chop into 1cm wide batons. Pop on a baking tray. Drizzle with oil and season with salt and pepper. Toss to coat, spread out and roast on the top shelf of your oven until the carrots are nicely browned and tender, 20-25 mins. Turn halfway.
Meanwhile put the chicken in a bowl with a glug of oil and the Parisienne herbs. Season with salt. Rub the flavourings into the meat. IMPORTANT: Remember to wash your hands after handling raw meat! Heat a large frying pan on medium-high heat. Brown the chicken for 2-3 mins on each side. Tip: Do in batches if necessary. Transfer to the baking tray with the carrots and roast on the top shelf of your oven for 18-20 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.
Meanwhile, halve, peel and thinly slice the red onion. Peel and grate the garlic (or use a garlic press). Roughly chop the parsley (stalks and all!). Dissolve the chicken stock powder in the boiling water (see ingredients for amount). Drain and rinse the lentils in a sieve.
Wipe out the now empty frying pan and pop back on medium heat. Add a drizzle of oil and the red onion. Stir and cook until softened, 5-6 mins, then add the garlic. Cook for a minute more and then add the chicken stock. Bring to the boil, then turn it down a little and simmer to reduce by half, 5-6 mins. Mix in the lentils and crème fraîche. Heat until piping hot, then remove from the heat.
When the chicken is cooked, take it out of your oven and leave to rest for a couple of minutes on a chopping board. Slice each breast into six even slices and get ready to plate.
Reheat the lentil mixture if necessary and then stir in the parsley and half of the mustard. Taste and add more mustard, salt and pepper if necessary. Share between your bowls. Arrange the roasted carrots on top and then finish with the herby chicken. Enjoy!