home iconhome iconRecipe Archive
arrow right iconarrow right icon
European Recipes
Parisienne Spiced Chicken

Parisienne Spiced Chicken

with Balsamic Mustard Lentils and Roasted Carrots

Read more

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!

Preparation Time35 minutes
Difficulty levelLevel 2
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit(s)


2 unit(s)

Chicken Breast

1 pot(s)

Parisienne Herbs

1 unit(s)

Red Onion

1 clove


1 bunch(es)

Flat Leaf Parsley

½ sachet

Chicken Stock Powder


1 pack(s)


¾ pot(s)

Crème Fraîche


1 pot(s)

Punchy Balsamic Mustard


Not included in your delivery

100 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)2125 kJ
Energy (kcal)508 kcal
Fat23.0 g
of which saturates9.0 g
Carbohydrate32 g
of which sugars15.0 g
Protein48 g
Salt1.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensilsarrow down iconarrow down icon
Aluminum Foil
Baking Tray
Cutting board
Frying Pan
Mixing Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon
Roast the Carrots
Roast the Carrots

Preheat your oven to 200°C and put the kettle on to boil. Trim the carrots (no need to peel), halve lengthways then chop into batons about the size of your index finger. Pop on a baking tray. Drizzle over a splash of oil and a pinch of salt. Toss to coat in the oil then set aside; we will roast them later.

Add the Chicken
Add the Chicken

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.

Prep the Veggies
Prep the Veggies

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.

Cook the Lentils
Cook the Lentils

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.

Slice the Chicken
Slice the Chicken

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!