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Herby chicken thighs with pea and mushroom lentils

Name: Herby chicken thighs with pea and mushroom lentils
Yield: Serves 2
Cuisine: British recipes
Ingredients: 4-6 Tesco Finest British free-range chicken thigh fillets (380g), or similar; 250g Merchant Gourmet Ready to Eat Puy Lentils with Porcini and Thyme, from Tesco, or similar; 250g Tesco Finest Petit Pois with Leeks and Beech Wood Smoked Pancetta, or similar; You’ll also need…; Small handful of fresh mint leaves, chopped; Small handful of fresh parsley leaves, chopped; 1 garlic clove, crushed; 2 tbsp olive oil, plus extra to brush; Splash of chicken stock; Zest of ½ lemon

Published: 31 Jan 14
Updated: 18 Mar 24

This delicious herby chicken with pea and mushroom lentils makes a tasty shortcut supper with just a few tasty time-savers.

Easy
February 2014

Test kitchen approved

Serves 2
Hands-on time 20 min, oven time 25-30 min

This delicious herby chicken with pea and mushroom lentils makes a tasty shortcut supper with just a few tasty time-savers.

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Ingredients

4-6 Tesco Finest British free-range chicken thigh fillets (380g), or similar
250g Merchant Gourmet Ready to Eat Puy Lentils with Porcini and Thyme, from Tesco, or similar
250g Tesco Finest Petit Pois with Leeks and Beech Wood Smoked Pancetta, or similar

You’ll also need…

Small handful of fresh mint leaves, chopped
Small handful of fresh parsley leaves, chopped
1 garlic clove, crushed
2 tbsp olive oil, plus extra to brush
Splash of chicken stock
Zest of ½ lemon

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Method

Heat the oven to 180°C/fan160°C/gas 4. In a small bowl, combine the herbs, garlic and the 2 tbsp olive oil, then season well. Unroll the chicken thighs, then coat the underside of each with the herb rub. Roll them up again and secure with string. Brush a little extra oil over the chicken, then transfer to a shallow roasting tray and cook for 25-30 minutes until golden and cooked through.
Remove the chicken from the oven and cover loosely with foil, then set aside to rest for 5 minutes.
Meanwhile, mix together the puy lentils and peas in a small saucepan, then add the stock. Cook over a low-medium heat for 5 minutes or until heated through, then stir through the lemon zest and season to taste. Divide the lentil mixture between serving plates, then top with the chicken thighs.