Mediterranean Lemon Chicken With Lentil Salad - cooking recipe

Ingredients

2 1/2 None lemons, 2 chopped, 1/2 zested and juiced
7 tbsp olive oil
2 3/4 lb whole chicken
5-6 sprigs fresh thyme, leaves picked
2 3/4 lb potatoes, peeled and diced
3.5 oz black olives
3 oz red lentils, rinsed
2/3 cup vegetable stock, cold
3 tbsp light balsamic vinegar
1 head romaine lettuce, sliced
1/4 lb spring onions, trimmed and thinly sliced
1/3 lb cherry tomatoes, halved

Preparation

Preheat the oven to 350\u00b0F. Mix the lemon zest, lemon juice, and 2 tbsp olive oil together and season. Spread over the chicken. Fill the chicken with the chopped lemon then place in a roasting pan. Mix the thyme, potatoes, 3 tbsp olive oil and the olives together and season. Spread around the chicken then bake for 1 hour 20-30 mins, until cooked through.
Meanwhile, place the red lentils and cold vegetable stock in a saucepan and bring to a boil. Cover and simmer for 5-6 mins over low heat. Remove from the heat and leave to sit for 2-3 mins. Mix 3 tbsp water, the vinegar and 2 tbsp olive oil into the lentils and season.
To serve, mix the lettuce, spring onions and tomatoes together in a serving bowl. Add the dressed lentils on top. Remove the chicken from the oven and serve.