Roast Chicken with Lentils, Leek & Feta

Roast chicken shouldn't be confined to the weekends. It’s a beautiful delicious hug on a plate. Great to prepare on a Monday to take you through the week or as a twist to your usual Sunday serving.

Plated with just the legs here but serves 4 using a whole chicken.

Ingredients

For the chicken

• 1 medium chicken

• Zest of 1 lemon

• 2 cloves of garlic, grated 

• A few sprigs of fresh rosemary, chopped

• 1 big knob of butter

• Salt, pepper, oil

For the lentils

• 450g lentils (I used @sainsburys organic box lentils)

• 2 leeks

• 1 white onion

• Knob of butter

• 1 tsp olive oil

• 2 cloves of garlic, grated

• 200ml white wine

• 250ml chicken stock

• 1 tsp dry thyme

• 1 tsp dry oregano

• 200g feta

• Salt and pepper

Method

1. Mash all of the chicken marinade ingredients together and stuff them under the chicken skin. Slice the lemon and put it on a baking tray with the chicken. Drizzle a little oil over the chicken, season and roast on 180 degrees for 1 hour 20.

2. When the chicken has been in for an hour, prep the lentils. Slice the leeks and onion and saute on a medium heat with the butter and oil. You want then to soften but not brown. After a few minutes add the garlic. 

3. Once soft, tip in the drained lentils. Add the wine and simmer for 2-3 minutes.

4. Add the thyme, oregano and stock. Season and simmer until reduced.

5. Pour the lentils onto a serving dish and sprinkle with feta. Once the chicken is done, place it on top and tip over the cooking juices. FIT.