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🥗 Oven Chicken on Leeks with Lentil Salad

593 kcal · 30 min · 4 servings

Oven Chicken on Leeks with Lentil Salad Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Bring two liters of salted water to a boil in a large pot.
  2. 2. Remove the root end from the leek and halve it lengthwise.
  3. 3. Cut the leek into equal-sized pieces and wash them thoroughly.
  4. 4. Cook the leek for three minutes in the boiling salted water.
  5. 5. Remove the leek from the water, drain it, and let it drip dry.
  6. 6. Bring another 600 milliliters of water to a boil in the same pot.
  7. 7. Rinse the orange under hot water and grate the zest finely.
  8. 8. Squeeze the juice out of the orange.
  9. 9. Wash the rosemary and shake it dry.
  10. 10. Add the lentils to the boiling water.
  11. 11. Cook the lentils over medium heat for about 18 minutes.
  12. 12. Preheat the oven to 180 degrees Celsius (convection mode).
  13. 13. Rinse the chicken and pat it dry with a kitchen towel.
  14. 14. Make several cuts about half a centimeter deep into the meat.
  15. 15. Place the leek, the chicken, and the rosemary in a baking dish.
  16. 16. Season the dish with salt and lightly with pepper.
  17. 17. Pour half of the orange juice over everything.
  18. 18. Cook the chicken for about 15 minutes in the oven.
  19. 19. Wash the cherry tomatoes.
  20. 20. Halve the onions, peel them, and dice them finely.
  21. 21. Drain the cooked lentils in a sieve.
  22. 22. Heat olive oil in a frying pan over medium heat.
  23. 23. Sweat the onions in the oil for about one minute.
  24. 24. Add the lentils, the tomatoes, the orange zest, and the remaining orange juice to the pan.
  25. 25. Cook the mixture for about three minutes.
  26. 26. Season the salad with salt and pepper to taste.
  27. 27. Remove the chicken from the oven.
  28. 28. Place the chicken on the leek onto the plates.
  29. 29. Add the lentil salad and serve the dish.

Nutrition per serving