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Sun-dried tomato and pepper lentil roast chicken

Ingredients

The chicken

  • 1 whole chicken
  • 2 lemons
  • 2 tablespoons cumin
  • 2 tablespoons ground coriander ( I like to use roast my own coriander seeds until golden and fragent then blend in a coffee grinder. It's a life changing smell and nothing like the shop bought stuff!)
  • 2 tablespoon sea salt (Or to your liking)
  • Generous drizzle olive oil
  • 2 cups cooked green lentils
  • 1/2 cup water

For the marinade

  • 1/2 cup sun dried tomatoes (Without the oil.)
  • 1 whole roasted red pepper (Either freshly roasted or from a jar.)
  • 4 garlic cloves
  • 1 handful coriander
  • dash of water to help blend

Instructions

  1. Add the chicken in a large baking tray with enough space to add the lentils around it.

  2. Pour the lentils around the sides of the chicken.

  3. Season the chicken with the sea salt, ground coriander and cumin.

  4. In a blender add in all the marinade ingredients and blend untill fully combined.

  5. Pour the marinade on top if the chicken and rub until fully marinated. Mix in the lentils too they get some of the action!

  6. Run in the olive oil and let it rest and marinate in the fridge for around 4/5 hours. The longer the better of course! If you are in a rush then you just just let it sit for atleast an hour.

  7. Add 1/2 cup if water around the lentils to help keep them moist and juicy while cooking with the chicken.

  8. Roast for 1 hour and 30 mins untill all the juices run clear when poked with a skewer. I like to keep checking in the chicken to make sure the top doesn't burn. If the top starts to brown too fast then add some scrunched up partchment paper on top to preven this. (Srcunching the paper helps it stay in place.)

  9. Sereve with your favourite sides, we like to have this meal with roasted potatoes and sauted spinach. Enjoy!