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Closeup of Spanish chicken with lentils on a white plate

Roasted Chicken Thighs with Golden Lentils

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An no-stress entree packed with Spanish flavors, this healthy chicken recipe was Inspired by Jose Andres Chicken Thighs with Lentil Stew.
Course Main Course
Cuisine Spanish
Diet and Health gluten-free, Healthy
Seasonal autumn, spring, winter
Ingredient chicken, lentils
Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
Servings 4
Author Amy Reiley

Ingredients

  • 1 tbsp extra-virgin olive oil
  • 2 slices of thick-cut bacon diced
  • 1 small onion finely chopped
  • 1 quart chicken stock or broth
  • 3 clove garlic, finely chopped
  • 1 lg carrot halved lengthwise
  • 1 lg zucchini halved lengthwise
  • 1 small leek white and pale green parts only, halved lengthwise
  • 1 large red bell pepper quartered
  • 1 1/4 cup golden lentils substitute red lentils
  • 1 thyme sprig
  • 1 1/2 lbs organic chicken thighs with skin
  • salt
  • smoked paprika
  • 2 cup fresh spinach leaves
  • 2 tsp sherry vinegar

Instructions

  • Preheat the oven to 450°.
  • Rinse the lentils. Pick out any small stones or bad lentils.
  • Heat a large, non-stick saute pan over medium heat (I use a non-teflon Scan Pan).
  • Add the bacon and cook over moderate heat until golden brown, about 4 minutes.
  • Add the onion and cook, stirring, for 3 minutes.
  • Add the stock, whole garlic cloves, carrot, leek, bell pepper, zucchini, lentils and thyme plus 1/2 cup water and bring to a simmer. Simmer over low heat for 25-30 minutes. Lentils should be tender when cooked.
  • Coat a baking dish with non-stick cooking spray and arrange the chicken. Season well with salt and pepper. Roast on the top rack for about 40 minutes, until cooked through.
  • Discard the thyme sprig from the lentils.
  • Transfer the garlic, carrot, leek and bell pepper to a blender. Add 1/4 cup of the cooking liquid and puree.
  • Drain the lentils and return them to the pot. Stir in the pureed vegetables.
  • In a small skillet, heat the tablespoon of olive oil. Add the chopped garlic and cook over low heat for 1 minute.
  • Add 1 teaspoon of pimentón. Scrape the mixture into the lentils and simmer for 5 minutes.
  • Add the spinach and vinegar, stirring until the spinach is just wilted and season with salt to taste. Serve the lentils in bowls topped with the chicken.