Herby chicken thighs with pea and mushroom lentils

Method

1. 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.
2. Remove the chicken from the oven and cover loosely with foil, then set aside to rest for 5 minutes.
3. 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.