Roast Chicken with Mushrooms, Chicory and Dill

Name: Rukmini Iyer's Roast Chicken with Mushrooms | Easy Traybake
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: Serves 4
Ingredients: 1kg free-range chicken thighs and drumsticks; 500g chesnut mushrooms, whole; 2 large heads of chicory, quartered; 1 leek, thickly sliced; 3 tbsp olive oil; 15–20g fresh dill; 1 tsp sea salt flakes; freshly ground black pepper; 250g cooked vac-packed Puy lentils; 300ml crème fraîche; lemon juice, to taste; crusty bread

by Rukmini Iyer from The Roasting Tin Around The World

The classic combination of chicken and mushroom is elevated in this easy one-pan dish with the addition of creamy Puy lentils, tangy dill and plenty of freshly squeezed lemon.

Tray Bake Family Friendly Dinner Party

Serves 4

Total 1 hr 10 min

Prep 10 min

Cook 1 hr

Easy

Introduction from Rukmini Iyer

Chicken, dill and mushrooms are a perfect match for each other, and along with the mildly bitter chicory, they work beautifully with the creamy, lemon-spiked Puy lentils. A favourite of this book’s photographer, David, and art director, Pene.