Chicken and Lentil Tray Bake

mains

Ingredients

  • 1 kg chicken thighs

  • 2 tablespoon paprika

  • 1 teaspoon salt

  • 1 teaspoon Italian herbs

  • 1/2 teaspoon chilli powder

  • 3 tablespoon olive oil

  • 4 cloves garlic

  • 1 red onion

  • 2x400g cans lentils

  • 1/2 teaspoon pepper

  • 300ml cream

  • 1 teaspoon salt

  • some fresh dill

  • some lemon wedges

  • some crusty bread

Directions

  • Preheat the oven to 200°C

  • In a large bowl, mix the chicken thighs, paprika, salt, Italian herbs, chilli powder and olive oil together and set aside.

  • In an oven-safe tray, mix the garlic, red onion, lentils, pepper, cream and salt together.

  • Place the chicken on top of the lentils and bake for 25 minutes.

  • Turn the oven up to 220°C fan-forced and continue to bake for 10 more minutes or until the chicken is slightly charred and crisp on top.

  • Remove from the oven and top with fresh dill.

  • Serve with lemon wedges and crusty bread.