Comfort Food

Chicken Pot Roast


  • 1 whole chicken
  • 500g green lentils
  • 2 small (1 large) onion, roughly chopped
  • 4 large cloves of garlic, peeled
  • 3 tablespoon sunflower oil (or any oil you prefer)
  • 2 chicken stockpots dissolved in 800ml boiling water


  1. Put the sunflower oil in a frying pan and heat, add the onions and fry for a couple of minutes.
  2. Add the lentils and stir vigorously for a few seconds before adding roughly 700ml of the stock.
  3. The stock should boil quite quickly, so pour into an ovenproof casserole dish and add the peeled garlic cloves.
  4. Place the chicken on top of the lentil stew, season with salt and pepper and place in an oven preheated to 170 Celsius until he chicken is cooked.
  5. Check the dish regularly, topping up the lentils with the remaining stock if things seem to be getting dry.

 Optional extras for serving:

  • Fresh salad
  • Onion rings
  • Poached eggs
  • Whatever you fancy

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