• 4 free-range chicken breasts
  • 400g du puy lentils
  • 2 cloves of garlic, peeled
  • Freshzest Bouquet Garni
  • 4 tbsp good quality extra virgin olive oil
  • 2 tbsp basil pesto
  • Freshzest Micro Basil
  • Freshzest Micro Sorrel

Crispy Skin Roast Chicken .

Serving Size: 4

  1. Preheat the oven to 220C. Season the chicken breasts with lots of sea salt & some olive oil.
  2. Heat frying pan & lightly colour the chicken breasts skin side first & place in oven in frying pan if oven safe or place on baking tray & cook for 15 min. While in oven cook the lentils.
  3. Cover the lentils with water (approx. ½ litre) Add the whole clove of garlic & bouquet garni & simmer until lentils are cooked.
  4. Remove the bouquet & most of the water.
  5. Mash the garlic with back of spoon & mix into lentils with oil & vinegar.
  6. Divide the lentil mix onto 4 plates, slice each chicken breast into 5 pieces & place on top of lentils.
  7. Top with pesto & micro herbs.
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