Try this Roast Chicken, Tomato and Lentil One Pot recipe, or contribute your own.
Suggest a better description1. Heat the oven to gas mark 6, 200°C, fan 180°C. Heat the oil In an ovenproof dish over a high heat. Add the chicken, skin side down and cook for 4-5 minutes on each side until golden and crisp. Remove and set aside.
2. Add the bacon to the pan and cook on high for 3 minutes until golden and crisp. stir through the leek, garlic and Thyme and cook for a further 2 minutes. Add the tomatoes, lentils and chicken stock and stir well to combine.
3. Return the chicken thighs to the pan, scatter with the Thyme sprigs and roast in the oven for 15 minutes or until the chicken is cooked through.
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Serving Size: 1 Serving (317g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 248 | ||
Calories from Fat: 144 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16g | 21 % | |
Saturated Fat 4.4g | 22 % | |
Monounsaturated Fat 7g | ||
Polyunsanturated Fat 3.5g | ||
Cholesterol 80.5mg | 25 % | |
Sodium 151.2mg | 5 % | |
Potassium 397.3mg | 10 % | |
Total Carbohydrate 7.3g | 2 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 6.3g | ||
Protein 18.4g | 26 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 248
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