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. Its 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!
2 unit(s)
Carrot
2 unit(s)
Chicken Breast
1.5 tsp
Parisienne Herbs
1 unit(s)
Red Onion
1 clove
Garlic
1 bunch(es)
Flat Leaf Parsley
½ pot(s)
Chicken Stock Pot
1 tin(s)
Green Lentils
1 pot(s)
Crème Fraîche
(ContainsMilk)
1 tbsp
Punchy Balsamic Mustard
Not included in your delivery
100 milliliter(s)
Water
Preheat your oven to 200°C and put the kettle on to boil. Remove the tops and bottoms from the carrot (no need to peel!). Halve lengthways then chop into batons about the size of your little finger. Pop onto a lined baking tray. Drizzle over a splash of oil and season with a pinch of salt. Toss to coat in the oil, roast on the top shelf of your oven until the carrot is nicely browned and soft enough to eat, 20-25 mins. Turn halfway through cooking.
Put the chicken in a bowl with a glug of oil, the Parisienne herbs and a pinch of salt. Rub the seasoning into the meat. Heat a splash of oil in a frying pan over medium-high heat. Brown the chicken for 2 mins on each side. TIP: Do this in batches if necessary. Transfer to the baking tray with the carrots and roast on the top shelf of your oven for 23-25 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.
Meanwhile, halve, peel and thinly slice the red onion into half moons. Peel and grate the garlic (or use a garlic press). Roughly chop the parsley (stalks and all!). Dissolve the chicken stock pot in the boiling water (see ingredients for amount). Drain the lentils in a sieve and rinse under cold water.
Wash your frying pan if it's burnt and heat a splash of oil over medium heat. Add the onion. Stir and cook until softened, 5 mins then add the garlic. Cook for 1 minute more and add the stock. Bring to the boil, then turn it down a little and simmer to reduce by half, 5 mins. Mix in the lentils and crème fraîche. Heat until piping hot, then remove from the heat.
When the chicken and carrot are cooked, take them out of your oven. Leave the chicken to rest for a couple of minutes on a chopping board. Cut 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 punchy balsamic mustard. Taste and add salt, pepper and more mustard, if necessary. Share between your bowls. Arrange the roasted carrots on top and then finish with the spiced chicken. Enjoy!