Roasted Chicken with Pancetta and Herbed Lentils

Name: Roasted Chicken with Pancetta and Herbed Lentils
Total time: 30 min
Yield: 2
Cuisine: French
Ingredients: 4 Chicken Thigh; 4 Thyme; 1 Carrot; 1 Onion; 1 Celery Stick; 1 Green Beans; ½ Flat Leaf Parsley; 1 Green Lentils; 1 British Smoked Bacon Lardons; 1 Bay Leaf

Recipe Development TeamPublished on July 15, 2016

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If this dish were a place, it would be a rustic little cottage somewhere in the Provençal countryside. Lentils are often overlooked in favour of more conventional accompaniments, but when teamed up with pancetta and fresh herbs, they make the perfect bed for your crispy roasted chicken. If you happen to have a bottle of something Provençal in the wine rack then all the better. Bon appétit!

Allergens:

Celery

The quantities provided above are averages only.

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.

Total30 minutes

Active

DifficultyMedium

Ingredients

serving amount

Chicken Thigh

Thyme

Carrot

Onion

Celery Stick

(Contains: Celery)

Green Beans

Flat Leaf Parsley

Green Lentils

British Smoked Bacon Lardons

Bay Leaf

Nutritional information

/ per serving

Energy (kcal)693 kcal

Energy (kJ)2900 kJ

Fat37 g

of which saturates10 g

Carbohydrate28 g

of which sugars9 g

Protein64 g

Salt1 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Knife

•Pan

•Pot

•Strainer

Cooking Instructions and Tips

Pre-heat your oven to 220 degrees. Pat the chicken skin dry with some kitchen paper and rub a knob of butter or olive oil on each thigh. Rub in a good pinch of salt and pepper and sprinkle over half the leaves from your thyme. Cook them in your oven on the top shelf for 25 mins, until the skin is nice and crispy. Rest out of your oven afterwards. Tip: The chicken is fully cooked when it is no longer pink in the middle.

Peel and finely chop the carrot and onion. Finely chop the celery and remove the ends from the green beans (i.e. top and tail them). Finely chop the parsley and drain and rinse the lentils.

Add a splash of olive oil to a non-stick frying pan on medium-high heat. When your oil is hot, cook the pancetta until it is crispy around the edges. Remove your pancetta from the pan and keep it to the side for later.

Heat another dash of olive oil in the same pan you cooked your pancetta in and turn the heat to medium-low. Add your carrot, onion, celery, bay leaf and your remaining thyme leaves. After about 5 mins your veggies should be nice and soft. Now boil a pot of water with a pinch of salt for the green beans.

Add your pancetta and lentils to the pan with your veggies. Mix together and season with a couple of pinches of salt and pepper. Turn off the heat. Tip: Taste the mixture and add more seasoning if you need to.

Cook your green beans for 4 mins in the boiling water. Drain them and then immediately run them under cold water. Tip: This is to stop them cooking (i.e.‘refresh’ them).