Description
Crispy roasted chicken thighs nestled over a hearty lentil stew with carrots, celery, and herbs. A rustic, comforting one pan meal packed with flavor and perfect for cozy dinners.
Ingredients
Units
Scale
- 6 bone in skin on chicken thighs
- 1 1/2 cups brown lentils, rinsed
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 4 cups chicken broth
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 1/2 teaspoons salt, adjusted to taste
- 1/2 teaspoon freshly ground black pepper
- 1 bay leaf
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat oven to 200°C.
- Heat olive oil in a large oven safe skillet over medium heat. Sauté onion, garlic, carrots, and celery for 5 to 7 minutes until softened.
- Stir in tomato paste and cook for 1 minute.
- Add lentils, thyme, paprika, bay leaf, salt, and black pepper.
- Pour in chicken broth and bring to a gentle simmer.
- Pat chicken thighs dry, season lightly with salt and pepper, and place skin side up over the lentil mixture.
- Transfer skillet to the oven and roast uncovered for 35 to 45 minutes until chicken skin is golden and lentils are tender.
- Remove bay leaf, garnish with fresh parsley, and serve hot.
Notes
- Rinse lentils thoroughly before cooking.
- Keep chicken skin dry for maximum crispiness.
- If lentils absorb too much liquid, add a splash of hot broth.
- Store leftovers in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 36g
- Cholesterol: 135mg