Lentils are a great source of iron and fibre, and are high in protein. Enjoy this healthy take on a classic Sunday dish.
For the Spring Roasted Lemon and Thyme Chicken
2kg whole chicken
150g of salted butter (softened)
Rind of 1 lemon
Small bunch of fresh thyme
Salt and Pepper for seasoning
For the Puy Lentils and Roasted Vegetables
3 red onions (cut into wedges)
3 parsnips (cut into 4, lengthways)
3 carrots (cut into 4 ,lengthways)
3 beetroots (cut into wedges)
Few sprigs of fresh thyme
3 tbsp of olive oil
2 tbsp of balsamic vinegar
400g of purple sprouting broccoli
200g of puy lentils (microwave pouch)
25g of fresh parsley (chopped)
Preheat the oven to 200°C/fan 180°C/gas mark 6.
Mix the softened butter, rind of 1 lemon and half of the fresh thyme together in a bowl. Season to taste with salt and black pepper.
Loosen the skin from the breast meat of the chicken and spread the butter under the skin.
Cut the other lemon in half and place in the cavity of the chicken with the remaining thyme. Place in a roasting tray and put into the oven.
Once the chicken has been roasting for 45 minutes, place all the vegetables into a roasting tin. Toss in the olive oil and thyme. Season well, and roast for 30 minutes.
Remove the vegetables from the oven. Drizzle with balsamic vinegar, stir well and then place back in the oven to roast for 10-15 minutes.
Reheat the lentils in the microwave as per pack instructions. Once hot and the vegetables are roasted, stir the lentils into the roasted vegetables and season to taste.
Allow the chicken to cook for a final 20 minutes.
During this time, steam the spears of purple sprouting broccoli for 6-10 minutes, until tender.
Once the skin of the chicken is golden and crisp and the juices of the chicken run clear, remove the chicken from the oven.
Drain and drizzle the lemony juices of the chicken over the broccoli before serving. If desired, keep some of the juices of the chicken aside, to make a tasty and zesty gravy.
Scatter with chopped parsley just before serving.
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