Roast Chicken with Lentils, Spinach, Wild Mushrooms, and Roasted Garlic

Name: Roast Chicken with Lentils, Spinach, Wild Mushrooms, and Roasted Garlic
Ingredients: olive oil; vinegar; salt; pepper; 1 bulb whole bulb of garlic; tarragon; chicken; smoked streaky bacon; 650 g mixed mushrooms; bag or two spinach; green lentils; crème fraîche

Serves 1

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Roast Chicken with Lentils, Spinach, Wild Mushrooms, and Roasted Garlic

facebook.com

Serves 1

Directions

1Preheat the oven to 180 degrees Celsius.
2Lube the chicken with olive oil and a swig of vinegar.
3Season the chicken with salt and pepper.
4Rub the chicken all over with the seasoning.
5Place the whole bulb of garlic and tarragon stalk inside the chicken.
6Put the chicken in the oven.
7After about an hour, remove the chicken from the oven and drain its juices.
8Lay smoked streaky bacon over the chicken breast.
9Season the mixed mushrooms.
10Place the mushrooms at the bottom of the oven.
11Place the nearly cooked chicken directly onto the oven bars above the mushrooms.
12Roast for the last 20 minutes.
13Remove the chicken and mushrooms from the oven and plate them.
14In the same tray, add some olive oil and spinach.
15Drain most of the water from canned green lentils and bring them to a boil.
16Add vinegar to the lentils and season to your liking.
17Add crème fraîche to the lentils and let it melt without stirring.
18Serve the lentils and spinach on a platter, letting the crème fraîche ripple naturally.
19Slice a piece of the chicken breast and serve with the natural gravy from the mushrooms.

Ingredients

olive oil
vinegar
salt
pepper
1 bulb whole bulb of garlic
tarragon
chicken
smoked streaky bacon
650 g mixed mushrooms
bag or two spinach
green lentils
crème fraîche

Equipment

ovenroasting trayplatter

Tips

Use the tarragon stalk inside the chicken for flavor.
Baste the chicken with bacon fat and drippings.
Place mushrooms at the bottom of the oven and chicken directly on the bars for optimal flavor transfer.
Let crème fraîche melt naturally on the lentils without stirring.

Roast Chicken with Lentils, Spinach, Wild Mushrooms, and Roasted Garlic

Serves 1

facebook.com

Roast Chicken with Lentils, Spinach, Wild Mushrooms, and Roasted Garlic

facebook.com

Serves 1

Directions

1Preheat the oven to 180 degrees Celsius.
2Lube the chicken with olive oil and a swig of vinegar.
3Season the chicken with salt and pepper.
4Rub the chicken all over with the seasoning.
5Place the whole bulb of garlic and tarragon stalk inside the chicken.
6Put the chicken in the oven.
7After about an hour, remove the chicken from the oven and drain its juices.
8Lay smoked streaky bacon over the chicken breast.
9Season the mixed mushrooms.
10Place the mushrooms at the bottom of the oven.
11Place the nearly cooked chicken directly onto the oven bars above the mushrooms.
12Roast for the last 20 minutes.
13Remove the chicken and mushrooms from the oven and plate them.
14In the same tray, add some olive oil and spinach.
15Drain most of the water from canned green lentils and bring them to a boil.
16Add vinegar to the lentils and season to your liking.
17Add crème fraîche to the lentils and let it melt without stirring.
18Serve the lentils and spinach on a platter, letting the crème fraîche ripple naturally.
19Slice a piece of the chicken breast and serve with the natural gravy from the mushrooms.

Ingredients

olive oil
vinegar
salt
pepper
1 bulb whole bulb of garlic
tarragon
chicken
smoked streaky bacon
650 g mixed mushrooms
bag or two spinach
green lentils
crème fraîche

Equipment

ovenroasting trayplatter

Tips

Use the tarragon stalk inside the chicken for flavor.
Baste the chicken with bacon fat and drippings.
Place mushrooms at the bottom of the oven and chicken directly on the bars for optimal flavor transfer.
Let crème fraîche melt naturally on the lentils without stirring.