Rosemary Chicken with Lentil and Spinach Salad

Name: Rosemary Chicken with Lentil and Spinach Salad
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Ingredients: 1 Free-range chicken (cut into pieces, have the butcher process it); 12 cloves Garlic; 2 Rosemary; 300 ml White wine; 400 g Canned brown lentils (drained and rinsed); 1 Scallions (sliced); 350 g Cherry tomatoes (halved); 4 tbsp Parsley (chopped); 2 tbsp Balsamic vinegar; 100 g Baby spinach

Rosemary roasted chicken with lentil and spinach salad. Spinach is rich in potassium, which helps regulate blood pressure.

1h 5m

Easy

0 favorites

Rosemary Chicken with Lentil and Spinach Salad

Ingredients

Free-range chicken (cut into pieces, have the butcher process it) 1

Garlic 12 cloves

Rosemary 2

White wine 300 ml

Canned brown lentils (drained and rinsed) 400 g

Scallions (sliced) 1

Cherry tomatoes (halved) 350 g

Parsley (chopped) 4 tbsp

Balsamic vinegar 2 tbsp

Baby spinach 100 g

Instructions

Roast the chicken

Preheat the oven to 180°C (160°C for fan-assisted ovens). Place the chicken pieces in a roasting dish, add the garlic, rosemary, wine, and 150 ml of water. Season to taste, then roast for 45 minutes until fully cooked. If the roasting dish looks dry, add a little water.

Assemble the salad and serve

Heat the lentils with a small amount of olive oil. Add the remaining ingredients, including the juices from the roasting dish. Season well, then divide into 4 serving plates. Top with the chicken and serve warm.