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Roasted Chicken with Pancetta and Herbed Lentils

Roasted Chicken with Pancetta and Herbed Lentils

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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

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time30 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

4 unit(s)

Chicken Thigh

4 sprig(s)

Thyme

1 unit(s)

Carrot

1 unit(s)

Onion

1 unit(s)

Celery Stick

(ContainsCelery)

1 pack(s)

Green Beans

½ bunch(es)

Flat Leaf Parsley

1 tin(s)

Green Lentils

1 pack(s)

Bacon Lardons

1 unit(s)

Bay Leaf

Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)2899.512 kJ
Energy (kcal)693 kcal
Fat37.0 g
of which saturates10.0 g
Carbohydrate28 g
of which sugars9.0 g
Protein64 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Knife
Pan
Pot
Strainer
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

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).

7

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).