This Warm Roast Chicken and Lentil Salad is Your New Weekend Obsession
Ditch the boring salad. This warm Roast Chicken and Lentil Salad is the ultimate high-protein, winter comfort meal you need right now.
Nothing beats the smell of a roasting bird on a snowy Sunday afternoon. You want a meal that feels like a warm hug. It should not leave you feeling heavy though.
This Roast Chicken and Lentil Salad is the answer to your winter blues. It is high-protein, zesty, and incredibly satisfying. You deserve a meal that is both healthy and indulgent tonight.
Why This Recipe Is a Winner
This dish is the ultimate healthy reset for your busy weekend. It combines crispy skin with earthy, tender lentils. It feels like a fancy bistro meal made in your kitchen.
You only need one roasting pan and one small pot. Cleanup is a total breeze. Your family will think you spent hours in the kitchen. It is ready in about an hour with minimal effort.
Simple Cooking Method
We are making gourmet cooking feel totally doable. You roast the chicken until it is perfectly golden. While that happens, the lentils simmer in savory chicken stock. Even a total beginner can master this elegant meal.
Ingredients You’ll Need
Most of these items are likely in your pantry already. We use seasonal produce and simple staples for maximum flavor.
- 1.5kg whole chicken
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 250g dried Puy lentils
- 750ml chicken stock
- 1 bay leaf
- 1 small red onion, finely diced
- 100g fresh baby spinach
- 3 tablespoons extra virgin olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 garlic clove, minced
Step-by-Step Directions
- Preheat your oven to 200C (400F).
- Rub the chicken with olive oil, thyme, salt, and pepper.
- Place chicken in a pan and roast for 50 minutes.
- Ensure the internal temperature reaches 75C (165F).
- Rinse lentils and place in a pan with stock.
- Add the bay leaf and bring to a boil.
- Simmer for 20 to 25 minutes until tender but firm.
- Drain excess liquid and discard the bay leaf.
- Whisk EVOO, mustard, lemon juice, and garlic for dressing.
- Rest the chicken for 10 minutes before carving into pieces.
- Combine warm lentils, onion, spinach, and dressing in a bowl.
- Toss until the spinach is slightly wilted.
- Plate the lentils and top with the roasted chicken.
Best Ways to Enjoy It
Serve this warm on a large, beautiful platter. It looks stunning as a centerpiece for dinner. Pair it with a glass of crisp white wine. A side of crusty sourdough is perfect for soaking up juices.
Storage & Reheating
Store the chicken and lentils in an airtight container. They stay fresh in the fridge for three days. The lentils actually taste better the next day. Reheat gently in the microwave or enjoy it cold. It makes a killer desk lunch for Monday.
Pro Tips for Best Results
- Use a meat thermometer for perfectly juicy chicken every time.
- Don’t overcook the lentils or they will turn into mush.
- Rinse your lentils thoroughly to remove any dust or debris.
- Let the chicken rest so the juices stay in the meat.
- Massage the dressing into the lentils while they are still warm.
- Use high-quality extra virgin olive oil for the best dressing flavor.
Ways to Switch It Up
- Swap the thyme for rosemary for a woodier flavor profile.
- Add crumbled feta cheese for a salty, creamy kick.
- Use arugula instead of spinach for a peppery bite.
- Top with toasted walnuts for some extra crunch.
Common Questions
Can I use canned lentils?
Yes, but dried Puy lentils have a much better texture. If using canned, rinse them and warm them slightly. Skip the simmering step in chicken stock.
What if I don’t have a whole chicken?
You can use bone-in, skin-on chicken thighs instead. Just adjust the roasting time to about 30 minutes. Ensure they reach the safe internal temperature of 75C.
Go ahead and make this tonight. Your body and your tastebuds will thank you!
— Jasmine
Ingredients
Method
- Preheat the oven to 200C (400F).
- Rub the chicken with 2 tablespoons of olive oil, thyme, salt, and pepper.
- Place the chicken in a roasting pan and cook for 50 minutes or until the internal temperature reaches 75C (165F).
- While the chicken is roasting, rinse the lentils under cold water and place them in a saucepan with the chicken stock and bay leaf.
- Bring the lentils to a boil, then reduce heat and simmer for 20 to 25 minutes until tender but firm. Drain any excess liquid and discard the bay leaf.
- In a small bowl, whisk together the extra virgin olive oil, Dijon mustard, lemon juice, and minced garlic to create the dressing.
- Remove the chicken from the oven and let it rest for 10 minutes before carving or shredding the meat into bite-sized pieces.
- In a large mixing bowl, combine the warm lentils, diced red onion, baby spinach, and the dressing. Toss until the spinach is slightly wilted.
- Divide the lentil mixture among plates and top with the roasted chicken portions.
