Spiced chicken with warm lentils and roasted garlic
This main meal won't have you feeling like you're going without as you try and get fitter and healthier in the new year - with tasty marinated chicken and lots of veg, it will definitely make you feel like you're eating more!
(Serves 4)
Ingredients:
For the marinade:
3cm fresh root ginger, grated1tsp ground coriander1 tsp ground cumin1 tsp paprika1 tsp ground turmericJuice of a lemon2 tsp olive oilSea salt and black pepper
To roast and serve:
1 medium whole chicken, about 1.5kg1 head of garlic, sliced in half across the top125g puy lentils, washed2 tbsp waterGenerous handful each of chopped parsley and coriander leaves1 tbsp chives, snippedJuice of half a lemon
Method:
Whisk the marinade ingredients together and rub into the chicken, working under the skin. Refrigerate for an hour, or overnight if possible
Preheat the oven to 180C/ gas mark 4
Place the chicken and garlic in a roasting pan and roast for an hour and 10 minutes, or until the juices run clear and the chicken is cooked
Remove the garlic and the chicken from the oven and allow to rest on a plate, retaining the juices in the pan
Place the lentils in the saucepan, cover with water and boil. When cooked but still al dente, drain and refresh with cold water, drain again and add them to the roasting pan along with 2 tbsp water.
Heat through, scraping the pan for sticky bits on the base
Remove from the heat and add the chopped herbs and lemon juice
Stir well, season and serve in a generous portion with the carved or torn chicken (with skin removed) and soft garlic