Parmesan roast chicken thighs with lentils
- Published: 31 Jul 14
- Updated: 18 Mar 24
These plump roast chicken thighs served with lentils make a quick and easy midweek meal using storecupboard staples.
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Serves 4
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Hands-on time 20 min, oven time 30 min
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Ingredients
- 4 salted anchovy fillets, rinsed
- 30g parmesan
- Olive oil
- 8 free-range chicken thighs
- 250g dried puy lentils (we used Merchant Gourmet)
- 150g frozen spinach
- Extra-virgin olive oil for drizzling
- 3 tbsp capers
- Large handful fresh flatleaf parsley
- 1 lemon
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Method
- Heat the oven to 220°C/fan 200°C/gas 7. Finely chop the anchovies and grate the parmesan, then mix in a bowl with black pepper and enough olive oil to form a thick paste. Loosen the skin of each chicken thigh, then ease the paste under it. Season all over, then put in a baking tray and roast for 30 minutes or until the meat is cooked and the skin is crisp.
- Meanwhile, cook the lentils according to the pack instructions, drain if necessary, then put back in the pan. Put the spinach in a colander in the sink and pour over a kettle of boiling water, then drain well and roughly chop (don’t worry if it’s still a bit frozen). Add to the lentils and stir in. Season, then drizzle over a glug of extra-virgin olive oil and cover with cling film to keep warm.
- Drain, rinse and chop the capers, then chop the parsley, and mix in a bowl. Grate in the lemon zest, squeeze in the juice, then add enough extra-virgin oil to make a dressing. Season.
- Serve the chicken with the lentils, with the caper and parsley dressing spooned over.
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- Recipe from August 2014 Issue
Nutrition
Nutrition: per serving
- Calories
- 472kcals
- Fat
- 15.7g fat (4.2g saturated)
- Protein
- 51.8g protein
- Carbohydrates
- 30.8g carbs (2.1g sugars)
- Fibre
- 8.9g fibre
- Salt
- 1.7g salt
delicious. tips
Next time, stir the chopped anchovies, parmesan, parsley and lemon juice into hot melted butter, then drizzle over cooked chicken.
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