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Closeup of Spanish chicken with lentils on a white plate

Spanish Roasted Chicken Thighs with Golden Lentils

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A 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 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 4
Author Amy Reiley


  • 1 tbsp extra-virgin olive oil
  • 2 slices of thick-cut bacon diced
  • 1 small onion finely chopped
  • 1 quart homemade chicken stock or low-sodium chicken 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


  • 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.


Make sure to cook the lentil mixture over low heat. If lentils are boiled, they may fall apart. 
Leftovers reheat well in the microwave or you may enjoy them cold.