🍽️ Roasted Chicken with Lentils

Name: Roasted Chicken with Lentils
Total time: 30 min
Yield: 4 servings
Ingredients: 150 g small carrots (3 small carrots); 150 g parsley root (2 parsley roots); 150 g medium onions (3 medium onions); 1.5 kg chicken (1 chicken; kitchen-ready prepared); salt; pepper; 2 tbsp olive oil; 2 tbsp tomato paste; 600 ml poultry broth; 150 g Puy lentils; 1 tbsp liquid honey; 4 tbsp balsamic vinegar; 1 tbsp red wine vinegar

672 kcal · 30 min · 4 servings

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Ingredients

150 g small carrots (3 small carrots)
150 g parsley root (2 parsley roots)
150 g medium onions (3 medium onions)
1.5 kg chicken (1 chicken; kitchen-ready prepared)
salt
pepper
2 tbsp olive oil
2 tbsp tomato paste
600 ml poultry broth
150 g Puy lentils
1 tbsp liquid honey
4 tbsp balsamic vinegar
1 tbsp red wine vinegar

Instructions

1. Wash, clean, and peel the carrots and parsley roots. Cut them into small cubes. Peel the onions and dice them finely as well.
2. Rinse the chicken thoroughly with cold water and pat it dry. Season the chicken inside and out with salt and pepper. Heat the oil in a casserole dish and brown the chicken all over.
3. Remove the chicken from the casserole dish and set it aside for a moment. Sauté the diced vegetables in the remaining fat over medium heat, stirring occasionally.
4. Add the tomato paste and fry it briefly. Pour in two-thirds of the poultry broth and deglaze the pan by scraping up the browned bits from the bottom.
5. Place the chicken breast-side up back into the casserole dish. Roast it in the preheated oven at 180 °C (convection: 160 °C, gas: settings 2–3) on the second rack from the bottom for a total of about 80 minutes, basting it occasionally with the broth.
6. Meanwhile, check the lentils for debris, rinse them, and let them drain. Place them in a pot, cover with plenty of water, and bring to a boil. Cook over medium heat with the lid on for about 15 to 20 minutes until tender but not too soft.
7. Drain the cooked lentils into a colander, rinse them with cold water, and let them drain well.
8. After about 55 minutes of roasting time, heat the honey in a small pan. Deglaze it with balsamic vinegar and red wine vinegar.
9. Add the remaining broth and the prepared lentils to the honey-vinegar mixture and mix everything well.
10. Remove the honey-lentil mixture from the heat and arrange it around the chicken in the casserole dish. Continue to cook for another 25 minutes.
11. Remove the chicken from the casserole dish. Season the vegetables with salt and pepper to taste. Plate the chicken and vegetables and serve.

Nutrition per serving

kcal: 672
Protein: 66 g · Fett/Fat: 32 g · Carbs: 27 g