Pot roast chicken

SERVES 4

1 tbsp vegetable oil 2 onions, diced 4 garlic cloves, peeled and halved

2 rosemary sprigs, leaves picked and chopped 225g red lentils, rinsed Handful thyme sprigs, tied with string 5 sage leaves 750ml chicken stock, plus extra if needed Juice of 1 lemon (retain the squeezed halves)

1 medium free-range chicken, about 1.5-1.8kg 2 tsp butter, softened Sea salt flakes and ground black pepper Handful flat leaf parsley, chopped PREHEAT the oven to 180c/gas 4. Heat the oil in a large, flameproof, heavy-based casserole dish, add the onions and cook over a medium heat for a few minutes, until softened. Add the garlic and rosemary and cook for a further three minutes, then stir in the lentils, thyme, sage leaves and stock. Stir in the lemon juice and squeezed lemon halves. Next, smear the chicken with the butter and season well. Nestle it into the lentil mix and bring to a simmer, then transfer to the oven. Bake, uncovered, until the chicken is golden brown and the juices run clear when the thickest part of the thigh is pierced with a knife. Check occasionally that the lentils aren’t too dry (if they are, add a little more stock or boiling water and give it a stir). Remove the chicken from the casserole and leave to rest. Check the lentils for seasoning, stir in the sticky bits from the side of the dish and add plenty of chopped parsley. Carve the chicken and serve with the lentils.

MIDLIFE TIP: If you crave leafy greens with this, try some ovenbaked kale. Empty a bag of sliced kale into a roasting tin, toss in a teaspoon or two of olive oil and a scatter of sea salt flakes, then pop in the oven around 15 minutes before the chicken comes out.