Chicken roast with beluga lentils recipe
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250 g of white lentils 2 bay leaves 1 handful of parsley
Recipe preparation steps
1 Wash the chicken, drain, rub with oil, salt and pepper (outside and inside). Place a couple of sprigs of thyme and rosemary in the belly cavity. Place in a preheated oven at 200 °C for 40 minutes.
2 Crush the shallots, slice the celery stalks and fry everything in olive oil. Add the lentils, cover with water, add the thyme and bay leaves and bring to the boil. Boil the lentils until tender, drain, salt and pepper. Mix with chopped parsley, add a little olive oil and serve with chicken.
TIP: How to cut the onions? Watch the video!
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