Thyme

Simple Suppers: Chicken with Potatoes, Lentils, Yoghurt & Dill

by Thyme Recipes 3 Aug 17

Crispy skinned chicken, waxy potatoes and that texture of lentils with some bite - a tasty meal, simply served with sliced room temperature tomatoes. Really no-fuss feeding ... serve with a tomato or crisp and fresh green salad.

Serves 4

Ingredients:

For the marinade:

For the lentil dressing:

For the potato dressing:

Method: 

  1. Mix the marinade ingredients together with the chicken and leave for at least an hour.
  2. Preheat your oven to 200°c.
  3. Remove the chicken from the marinade and season the skin with salt and place in a hot pan skin-side down for 2-3 mins until crisp, then place in the pre-heated oven for 12-15 mins.
  4. Remove and allow to rest for 5 mins.
  5. Mix the lentils with the mustard and enough oil (approx. 1tbsp) to loosen.
  6. Slice and dress the potatoes with the yoghurt, dill, sherry vinegar and seasoning.
  7. Serve the chicken with the potatoes, lentils.

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