• 1 Free Range Chicken, approx 1.3kg, just use breasts, keep the rest for another dish
  • 1 lemon
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 3 rashers of smoked streaky bacon, cut into 1 cm pieces
  • 1 small courgette, quatered length ways and then sliced
  • 1 large clove of garlic, smashed and chopped
  • 1 can of prepared lentils, rinced
  • 1 tbsp of slow raosted tomatoes or 5 cherry tomatoes, halved
  • 1 handfull of chopped parsley
  • Heat oven Fan 180C/200C/Gas 6. Drizzle your chicken with a little olive oil and rub into the skin. Season well with plenty of salt and pepper. Cut the lemon in half and place both pieces inside the chicken. Sit in a roasting tray and cook in the oven for 1 hour and 15 minutes. When the chicken has finished it’s cooking time, remove from the oven and leave to rest before cutting. Reserve the lemony cooking juices.
  • Meanwhile, prepare your vegetables for the lentils. Set to one side whilst you sit down and relax for a while.
  • When the chicken has just 5 minutes left of cooking time, you can start your lentils. Heat the olive oil in a large frying pan and add the onion to soften. After 3 minutes, add the bacon pieces. Add some black pepper. Now add the courgette and fry all together for a few minutes. Then add the garlic and the lentils and tomatoes. Season well and fry until everything is cooked, just a few minutes.
  • Pour in some of the reserved cooking juices from the chicken, just enough for the lentils to become lovely and oozy but not soupy. Add the parsley and stir through.
  • Place a big pile of lentils on a plate and top with a roasted chicken breast. Drizzle with a tablepoon of the chicken juices.