Chicken and lentils By Sam Head (Serves 4)

• 4 chicken breasts, skin on
• 20ml olive oil
• 1 tsp sea salt
• ½ tsp black pepper
• 25ml olive oil
• 1 onion, finely sliced
• 1 leek, finely sliced
• 1 carrot, peeled and sliced
• 2 cloves garlic, peeled and finely chopped
• 2 sprigs of thyme
• 2 stems of rosemary, finely chopped
• 1 tin puy lentils, drained.
• 200ml chicken stock

Heat the oven to 190’c/375’f/gas mark5.
2. Drizzle the olive oil over the chicken and season, place on an oven tray and bake for 20mins.
3. Meanwhile gently fry the vegetables , garlic and herbs in the remaining olive oil until tender (about 10 mins) add the lentils and stock and cook for a further 5 mins.
4. Divide the lentil mixture between 4 plates, slice the chicken and sit on top and serve. You can serve it with green beans and mashed potatoes