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Lemon Parsley Parmesan Chicken and Lentils

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Ingredients

For Chicken

For Sauce

For Lentils (side option instead of potatoes)

For Potatoes (side option instead of lentils)

Instructions

For Chicken

  1. Preheat oven to 425 degrees.
  2. Place chicken breast side up, on baking sheet.
  3. Rub with 2 Tbsp oil; season generously with salt and pepper,
  4. Place parsley and one lemon half in cavity.
  5. Tie legs together with kitchen twine.
  6. Roast for 15 minutes. Reduce temp to 375 degrees.
  7. Cook for 25 minutes.
  8. Rotate pan,and cook until golden brown, and a thermometer inserted into the thickest part of the chicken’s thigh reaches 165 degrees, about 25 minutes more.
  9. Let chicken stand for 10 minutes.

For Sauce

  1. Combine all ingredients.
  2. After 10 minutes, brush sauce on chicken.
  3. Lightly mix sauce with lentils.

For Lentils (side option instead of potatoes)

  1. Sort Lentils and rinse with cool water.
  2. Heat 4 Tbsp olive oil in saucepan over medium heat.
  3. Add onion, thyme, chili, and 2 tsp salt and pinch of pepper.
  4. Cook onion, stirring often, until soft about 5 minutes.
  5. Add lentils and cook 2 minutes, stirring to coat lentils in the oil.
  6. Add 4 cups chicken broth and bring to simmer.
  7. Cook 30-40 minutes until lentils are tender.
  8. Drain excess liquid
  9. Add remaining 2 Tbsp olive oil, 2 Tbsp of the parsley sauce and if necessary salt, and pepper to taste, mix lightly.

For Potatoes (side option instead of lentils)

  1. Toss potatoes and 2 Tbsp of olive oil.
  2. Drizzle with juice from remaining lemon half.
  3. Season with salt & pepper.
  4. Scatter potatoes along the chicken.
  5. Roast with chicken until golden brown.
  6. Let stand for 10 minutes and drizzle with sauce along with the chicken

Notes

Adapted From | Martha Stewart

Nutrition