Roast Chicken with Lentils and Blistered Cherry Tomatoes

1 hour +

〰️

1 hour + 〰️

Serves 4

Ingredients

• One whole chicken

• A generous amount of salt

• Roughly two tablespoons olive oil (plus extra for tomatoes and lentils)

• 2 cups cherry tomatoes

• 1 cup lentils, rinsed

• 2 cups chicken stock

For the Salsa Verde:

• 1 bunch of fresh parsley, roughly chopped

• 1/2 cup fresh basil leaves, roughly chopped (or whatever soft herbs you like)

• 1 tablespoon capers, rinsed and drained

• 1 small garlic clove, minced

• Zest of 1 small lemon

• Juice of 1 small lemon

• 1/2 cup olive oil

• Salt and pepper to taste

Method

Prepare the Chicken: Pat the chicken dry and rub it generously with salt, ensuring every part is covered. Place it on a roasting tray and refrigerate for a few hours or overnight. This salt brining helps keep the chicken moist and makes the skin crispy.

Preheat the Oven: When ready to cook, preheat the oven to 450°F (230°C).

Bring Chicken to Room Temperature: Remove the chicken from the fridge at least 20 minutes before cooking to bring it to room temperature. Pat it dry again to remove any moisture the salt has drawn out.

Roast the Chicken: Rub the chicken with olive oil and place it in the oven. Roast for 50 minutes or until it is golden brown and fully cooked. Allow it to rest for at least 10 minutes before carving. 15 minutes before you take the chicken out toss the cherry tomatoes with a bit of olive oil and a pinch of salt on a baking tray. Roast for 15 minutes, or until they begin to burst and brown.

Cook the Lentils: While the chicken roasts, in a medium saucepan, add the lentils and chicken stock. Bring to a simmer and cook until the lentils are tender but not mushy, about 20-30 minutes. If needed, add more water or stock to keep the lentils submerged during cooking.

Make the Salsa Verde: In a food processor, blend the parsley, basil, capers, and garlic to a coarse mix. Add lemon zest and juice, then gradually pour in the olive oil while blending to achieve a textured sauce. Season with salt and pepper to preference.

Serve: Arrange the roasted chicken on a bed of the braised lentils. Spoon some of the salsa verde over the chicken and scatter the roasted cherry tomatoes around it.

Notes

A nice shortcut for this dish is to use a can of pre-cooked lentils, rinse them out, toss them in olive oil, and season them with salt and pepper. They're super delicious. If you're short on time, you could cook individual chicken breasts or legs for a speedier version.