One-pot Roast Chicken And Lentil Salad
Discover the ultimate one-pot meal where a whole roasted chicken cooks over a bed of savory lentils, infusing them with incredible flavor. A complete, comforting dinner with minimal cleanup.
Equipment
- 5-quart braiser or large cast iron skillet
- Small bowl
- instant-read thermometer
- Cutting board
Ingredients
- 1 (3 ½- to 5-pound) whole chicken
- 1 tablespoon olive oil
- 5 large carrots peeled and cut into 2-inch pieces
- 1 1/2 cups brown lentils rinsed
- 3 cups chicken stock
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon ground cinnamon
- 1 tablespoon kosher salt
- 2 teaspoons freshly cracked black pepper
- 3/4 cup plain Greek yogurt
- 1 tablespoon fresh lemon juice from 1 lemon
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- Chopped fresh flat-leaf parsley for serving
Instructions
Prepare the Oven and Yogurt Sauce
- Preheat your oven to 375°F (190°C).
- In a small bowl, whisk together the Greek yogurt, fresh lemon juice, garlic powder, and sea salt until smooth and creamy. Set this aside.
Build the Flavor Base
- Heat one tablespoon of olive oil in a 5-quart braiser or a large cast iron skillet over medium heat. Add the paprika, cumin, and cinnamon.
- Toast the spices, stirring constantly, for about 30 to 60 seconds until warm and nutty in aroma.
- Immediately pour in the chicken stock and the rinsed lentils. Bring the mixture to a simmer over high heat and let it cook for 10 minutes.
Prepare and Assemble for Roasting
- While the lentils are simmering, pat the chicken completely dry with paper towels, both inside and out.
- Season the chicken generously all over and inside the cavity with the kosher salt and black pepper.
- Take about 1/4 cup of the prepared yogurt sauce and coat the entire chicken with it. Once the lentils have simmered for 10 minutes, nestle the yogurt-coated chicken on top of them in the pan. Arrange the carrot pieces in the liquid around the chicken.
Roast, Rest, and Serve
- Slide the pan into the preheated oven and roast for about 15 minutes per pound of chicken, or until an instant-read thermometer inserted into the thickest part of the thigh (avoiding the bone) registers 165°F (74°C) and the juices run clear.
- Transfer the chicken to a cutting board and let it rest for at least 10 minutes. This is essential for juicy meat.
- To serve, spread the remaining yogurt sauce on a large platter. Spoon the lentils and carrots over the sauce, then place the rested chicken on top. Garnish with a generous sprinkle of fresh parsley before carving.
Notes
Lentil Choice: For the best texture, use firm lentils like brown, green, or French Puy. They hold their shape during cooking. Avoid red lentils, which will become mushy. Crispy Skin Secret: Patting the chicken skin completely dry with paper towels is the most important step for achieving a golden, crispy skin. Moisture creates steam and prevents browning. Don't Skip the Rest: Allowing the chicken to rest for 10 minutes before carving is crucial. It lets the muscle fibers relax and reabsorb juices, ensuring the meat is tender and moist. Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. The salad is delicious warm, at room temperature, or even cold. Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 621kcalCarbohydrates: 35gProtein: 45gFat: 28gSaturated Fat: 8gCholesterol: 165mgSodium: 980mgPotassium: 750mgFiber: 12gSugar: 6gVitamin A: 4500IUVitamin C: 8mgCalcium: 120mgIron: 5mg
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