Citrus Chicken and Lentils

Serves 6

8 or 10 skinless chicken thighs (or two packs)
1 lemon, cut into quarters
2 oranges, cut into quarters
125ml chicken stock or Marigold bouillon powder and water
2 tablespoons balsamic vinegar
Sprig of rosemary
1 tin of cooked lentils, drained
1 tablespoon olive oil


  1. Preheat the oven to 170ºC.
  2. Take two lemon quarters and four orange quarters and squeeze the juice into a bowl. Add the stock and vinegar, and season with salt and pepper. Stir well.
  3. Cut the remaining oranges and lemons into half again. Arrange the chicken in a rectangular oven dish and tuck the orange and lemon pieces between the thighs.
  4. Pour the stock mixture over the chicken. Add some more stock if it looks a bit dry. Cover with foil and place in centre of the oven for 20 minutes.
  5. Remove the foil, pour most of the juices into a saucepan and put chicken back in the oven for another 15 minutes. Turn up the oven to 185ºC.
  6. Put the saucepan with the juices on to boil. Reduce and when a little thicker add one or two tins of lentils.
  7. When the chicken is cooked, squeeze some of the citrus to release the juices. Pour the juices and lentils from the saucepan over the chicken. You can add a little double cream or crème fraiche to make it creamier.
  8. Serve with either brown or white rice or mini roasted potatoes and a green salad or broccoli.