Description
A cozy one-pan dish of schmaltzy lentils with crispy chicken thighs, briny green olives, and sweet roasted lemon. Hearty, flavorful, and perfect for any night of the week.
Ingredients
Scale
- 4 to 6 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 large carrots, sliced into coins
- 4 garlic cloves, minced
- 1 cup green lentils
- 3 cups chicken broth
- 1 bay leaf
- ¾ cup green olives, pitted and halved
- 1 lemon, cut into wedges
- Salt and pepper to taste
- Chopped fresh parsley (optional), for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- In an ovenproof skillet or Dutch oven, heat olive oil over medium heat. Add diced onion and carrots, sauté until softened, about 5–7 minutes.
- Add minced garlic and stir until fragrant, about 30 seconds. Stir in the lentils, olives, bay leaf, salt, and pepper.
- Pour in the chicken broth and gently nestle in the lemon wedges.
- Pat the chicken dry, season with salt and pepper, and place skin-side up on top of the lentil mixture. Drizzle with a little more olive oil.
- Transfer the skillet to the oven and bake uncovered for 40–45 minutes, or until the chicken is golden and the lentils are tender.
- Optional: Broil for 2–3 minutes to further crisp the chicken skin.
- Remove bay leaf, garnish with parsley if desired, and serve warm.
Notes
- Drying the chicken skin helps achieve crispiness.
- Do not overcook the lentils or they’ll become mushy.
- Swap in other vegetables or olives to suit your taste.
- Leftovers taste even better the next day!
Nutrition
- Serving Size: 1 portion
- Calories: 540
- Sugar: 4g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 9g
- Protein: 38g
- Cholesterol: 115mg