Description
How to make roast chicken and lentil salad with golden herbs and tender vegetables that turns weekend cooking into pure comfort.
Ingredients
Scale
Roast Chicken
- 1 whole chicken, 3-4 pounds
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1 lemon, halved
Lentil Base
- 1 1/2 cups green lentils, rinsed
- 3 cups chicken broth
- 2 bay leaves
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
Salad Dressing
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1 tbsp Dijon mustard
- 2 garlic cloves, minced
Instructions
- Prep Chicken: Preheat oven to 425°F. Pat chicken dry, rub with olive oil, and season generously with salt, pepper, and thyme. Stuff lemon halves in cavity.
- Roast Chicken: Place chicken breast-side up on rimmed baking sheet. Roast 60-70 minutes until internal temperature reaches 165°F. Let rest 10 minutes before carving.
- Cook Lentils: While chicken roasts, combine lentils, broth, bay leaves, onion, carrots, and celery in large pot. Simmer 25-30 minutes until tender but not mushy.
- Make Dressing: Whisk together olive oil, vinegar, mustard, and garlic in small bowl. Season with salt and pepper. Let flavors meld while other components finish.
- Shred Chicken: Remove skin and shred chicken into bite-sized pieces. Discard bones and save any pan juices – they add incredible flavor to the final salad.
- Combine Salad: Drain lentils and remove bay leaves. Toss warm lentils with dressing, then gently fold in shredded chicken. Taste and adjust seasoning as needed.
- Rest & Serve: Let salad sit 15 minutes for flavors to meld. Serve warm or at room temperature. The salad actually improves as it sits and absorbs flavors.
Notes
- Pat chicken completely dry before seasoning for crispy skin.
- Store in airtight container in refrigerator for up to 4 days.
- French green lentils hold their shape better than regular green lentils.
- Dress lentils while warm for maximum flavor absorption.
- Salad tastes even better the next day after flavors meld.
- Let chicken rest 10 minutes before shredding for juicier meat.
Allergy Information: None
Nutrition
- Calories: 385 calories
- Fat: 18g
- Carbohydrates: 28g
- Protein: 32g