Spiced chicken and lentil tray bake

Ingredients

• 8 chicken thighs, boneless and skinless (around 960g–1kg)
• 2 tablespoon smoked paprika
• 2 teaspoon salt
• 1 teaspoon Italian herbs
• ½ teaspoon chilli powder
• 3 tablespoon olive oil
• 4 cloves garlic, smashed
• 1 red onion, cut into 8
• 2 x 400g lentil cans, drained and rinsed
• ½ teaspoon black pepper
• 300ml pouring cream, see tips above to make it dairy-free
• 3 tablespoon fresh dill, chopped or parsley (or your soft herb of choice)
• Lemon wedges, to serve
• Baguette or crusty bread of choice, to serve

Directions

1. Preheat the oven to 220°C conventional/200°C fan-forced.
2. In a large bowl, mix the chicken thighs, paprika, 1 teaspoon salt, Italian herbs, chilli powder and olive oil together and set aside.
3. In an oven-safe tray, measuring approx. 32cm x 25cm 2.5L, mix the garlic, onion, lentils, pepper, cream and remaining 1 teaspoon salt together.
4. Place the chicken on top of the lentils and bake for 25 minutes.
5. Turn the oven up to 240°C conventional/220°C fan-forced and continue to bake for 10 more minutes or until the chicken is slightly charred and crisp on top.
6. Remove from the oven and top with fresh dill. Serve with lemon wedges and crusty bread.