Categories: October

Ingredients

• 1 tbsp olive oil, plus extra for coating the baking tray
• 4 chicken legs
• 1 tsp dried oregano
• 250g green lentils, rinsed
• 1 onion, finely chopped
• 2 garlic cloves, smashed
• 2 bay leaves
• 2 vine-ripened tomatoes
• 2 tbsp finely chopped fresh mint
• 1 tbsp finely chopped fresh flatleaf parsley
• 3 tbsp extra-virgin olive oil
• 2 tbsp red wine vinegar

Directions

1. Preheat the oven to 200˚C/fan 180˚C/gas 6. Lightly coat a baking tray with oil.

2. Brush the chicken with the olive oil, then season with the oregano, sea salt and black pepper. Put the chicken on the tray and roast for 45 minutes, until cooked through and golden.

3. Meanwhile, cook the lentils. Put them into a saucepan with the onion, garlic, bay leaves and 1 litre cold water. Bring to the boil, then reduce the heat and simmer gently for 25 minutes, or until the lentils are tender. Drain well, discarding the bay.

4. Make the dressing. Halve the tomatoes, discard the seeds, and finely chop. Put into a bowl, along with the mint, parsley, oil and vinegar. Season to taste. Toss the drained lentils in the dressing and divide between 4 serving plates. Arrange the roast chicken on top and serve.

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