One Dish Roasted Chicken with Einkorn & French Lentils

One Dish Roasted Chicken with Einkorn & French Lentils

Adapted from Bluebird Grain Farms

This dish is made entirely in the oven (no stove!), and the einkorn and lentils are garlicky, fruity, smoky, and herby!   The secret tip is to briefly bake onion with garlic and butter before adding the other ingredients to create a yummy flavor base. 

Serves 4

Ingredients

1 tablespoon of butter of olive oil

1/2 cup chopped shallots

2 clove of garlic, minced

1 cup of Bluebird Grains Einkorn & French Lentil Blend

1/3 cup chopped dried apricots 

1 tablespoon minced fresh rosemary

1.5 teaspoons smoked paprika 

1.5 tsp salt and freshly ground black pepper

2 cups chicken or vegetable broth, or 1 cup broth and 1 cup dry white wine

4 bone-in chicken thighs (about 2 pounds) or a half chicken

2 tablespoons extra-virgin olive oil

Salt and pepper to season chicken

¼ cup chopped, toasted Holmquist hazelnuts

¼ cup chopped flat leaf parsley

Method

  1. Preheat the oven to 375°F.
  2. In a large baking dish (large enough to fit the chicken in one layer), place the butter/olive oil.  Put the dish in the oven until the butter has just melted (not browned).  Pull it out and add the shallots and garlic, coating them in butter and then place back in the oven for a few minutes until translucent. Set the dish on the stove when done. 
  3. Add the einka and lentils, apricots, rosemary, paprika, salt and pepper to taste to the onion and garlic and mix together until combined.  
  4. Pour the broth over the mixture and cover the dish with tightly sealed foil and bake 25 minutes.
  5. Turn the heat to 425°F.
  6. Take the dish out of the oven and place on the stove.   Take off the foil and top the einka and lentils with the chicken pieces.
  7. Drizzle the chicken with the olive oil, sprinkle with salt and pepper and a few shakes of smoked paprika.
  8. Bake 20-25 minutes or until lentils are done and chicken is browned and crisp (gotta get that skin crispy).
  9. Sprinkle on the hazelnuts and chopped parsley and serve with a big green salad. 

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