Roast Chicken with Mushrooms, Chicory and Dill

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 180°C fan/200°C/gas 6.

Step 2

Tip the chicken, mushrooms, chicory and leek into a roasting tin large enough to hold everything in one layer (but don’t worry if the chicken has to sit on top of the vegetables). Mix through the olive oil and three-quarters of the dill, then scatter with the sea salt flakes and freshly ground black pepper. Transfer to the oven and roast for 50 minutes.

Step 3

After 50 minutes, scatter the Puy lentils evenly over the vegetables, then dot the crème fraîche all over and gently stir it in, taking care not to get any on the crispy chicken skin. Return the tin to the oven for a further 10 minutes, until the crème fraîche is bubbling.

Step 4

Let the tin rest out of the oven for 10 minutes, then squeeze the lemon juice over the chicken and vegetables to taste, scatter with the remaining fresh dill and serve hot, with crusty bread on the side.

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