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.
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NUTRITION PER SERVING (Read more)
Notes
Alternatives:
puy lentils - cooked Beluga lentils, green lentils
tomatoes - cucumber
fennel - celery, shredded cabbage
rocket - watercress, spinach, mixed leaves
Ingredients
Instructions
Preheat the oven to 190°C (170°C fan) and gather all your ingredients.
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.
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.
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.
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