Weekend Roast Chicken and Lentil Salad

This meal can be made at the weekend leaving plenty of leftovers for the week ahead. The soft herbs and lentils create a wonderful complex flavour to ...compliment this delicious roast chicken. Read more This meal can be made at the weekend leaving plenty of leftovers for the week ahead. The soft herbs and lentils create a wonderful complex flavour to compliment this delicious roast chicken.

Prep time
15 mins
Cook time
1 hours
FREEZER FRIENDLY
No
SHELF LIFE
3 days
Why is this healthy?
Plant
points
High
protein
High
fibre
Prebiotics
3+ fruits &
vegetables
Contains
Ingredients
Serves 5
whole chicken
spatchcocked
harissa paste
puy lentils (cooked)
fennel
finely sliced use a mandolin if possible
quartered
rocket leaves
mint
roughly chopped
parsley
roughly chopped
pomegranate molasses
pomegranate (seeds)
Why is this healthy?
Plant
points
High
protein
High
fibre
Prebiotics
3+ fruits &
vegetables

NUTRITION PER SERVING (Read more)

756kcal
Calories
45g
Total Fat
32g
Carbs
12g
Sugars
58g
Protein
14g
Fibre
8mg
Iron
44%
 
141mg
Magnesium
34%
 
510mg
Phosporus
41%
 
1835mg
Potassium
39%
 
384mg
Sodium
17%
 
1mg
Vitamin B1
83%
 
0.7mcg
Vitamin B12
29%
 
1.4mcg
Vitamin D
7%
 
3.4mg
Vitamin E
23%
 
280mcg
Vitamin B9
70%
 
328mcg
Vitamin A
36%
 
71mg
Vitamin C
79%
 
4.3mg
Zinc
39%
 
264mcg
Vitamin K
220%
 
0.6mg
Copper
67%
 
0.8mg
Vitamin B2
62%
 
18.7mg
Vitamin B3
117%
 
1.1mg
Vitamin B6
65%
 
204mg
Calcium
16%
 
Calories: 756kcal; Total Fat: 45g; Carbs: 32g; Sugars: 12g; Protein: 58g; Fibre: 14g; Iron: 8mg (44%); Magnesium: 141mg (34%); Phosporus: 510mg (41%); Potassium: 1835mg (39%); Sodium: 384mg (17%); Vitamin B1: 1mg (83%); Vitamin B12: 0.7mcg (29%); Vitamin D: 1.4mcg (7%); Vitamin E: 3.4mg (23%); Vitamin B9: 280mcg (70%); Vitamin A: 328mcg (36%); Vitamin C: 71mg (79%); Zinc: 4.3mg (39%); Vitamin K: 264mcg (220%); Copper: 0.6mg (67%); Vitamin B2: 0.8mg (62%); Vitamin B3: 18.7mg (117%); Vitamin B6: 1.1mg (65%); Calcium: 204mg (16%)
Show more

Notes

Alternatives:

puy lentils - cooked Beluga lentils, green lentils

tomatoes - cucumber

fennel - celery, shredded cabbage

rocket - watercress, spinach, mixed leaves

Why is this healthy?
Plant
points
High
protein
High
fibre
Prebiotics
3+ fruits &
vegetables
Contains
Ingredients
Serves 5
whole chicken
spatchcocked
harissa paste
puy lentils (cooked)
fennel
finely sliced use a mandolin if possible
quartered
rocket leaves
mint
roughly chopped
parsley
roughly chopped
pomegranate molasses
pomegranate (seeds)
Sign up today to unlock 1000+ recipes like this one
Join 1000s of others who are already learning how to achieve their health goals

Ingredients

Serves 5
whole chicken
spatchcocked
harissa paste
puy lentils (cooked)
fennel
finely sliced use a mandolin if possible
quartered
rocket leaves
mint
roughly chopped
parsley
roughly chopped
pomegranate molasses
pomegranate (seeds)

Method

Your notes

1

Preheat the oven to 190°C (170°C fan) and gather all your ingredients.

2

Coat the chicken in the harissa paste, season with salt and pepper, then place on a baking tray and drizzle with a little olive oil.

3

Cook for 1 hour, or until the juices run clear and the chicken is cooked through. Check to see if you need to cover with foil to prevent the skin from burning.

4

Meanwhile, toss the rest of the ingredients, molasses and oil (except the pomegranate seeds) together in a large bowl with a big pinch of salt and pepper. Then transfer to a large platter.

5

Top with the fennel fronds and pomegranate seeds and serve alongside the chicken.

Notes

Alternatives:

puy lentils - cooked Beluga lentils, green lentils

tomatoes - cucumber

fennel - celery, shredded cabbage

rocket - watercress, spinach, mixed leaves

Sign up today to unlock 1000+ recipes like this one
Join 1000s of others who are already learning how to achieve their health goals

User comments (3)

Louise 4 months ago

Amazing! So easy and so tasty

5 months ago

Absolutely delicious!

Elizabeth 5 months ago

Delicious! We made with our chicken leftovers from Sunday roast. So didn’t have harissa on but we added lemon to dressing - really enjoyed it!

Related recipes for you

© 2025 The Doctor's Kitchen