Chicken and Lentil Tray Bake

Preheat the oven to 200°C

• 1 kg chicken thighs
• 2 tablespoon paprika
• 1 teaspoon salt
• 1 teaspoon Italian herbs
• 1/2 teaspoon chilli powder
• 3 tablespoon olive oil

In a large bowl, mix the chicken thighs, paprika, salt, Italian herbs, chilli powder and olive oil together and set aside.

• 4 cloves garlic
• 1 red onion
• 2x400g cans lentils
• 1/2 teaspoon pepper
• 300ml cream
• 1 teaspoon salt

In an oven-safe tray, mix the garlic, red onion, lentils, pepper, cream and salt together.

Place the chicken on top of the lentils and bake for 25 minutes.

Turn the oven up to 220°C fan-forced and continue to bake for 10 more minutes or until the chicken is slightly charred and crisp on top.

• some fresh dill

Remove from the oven and top with fresh dill.

• some lemon wedges
• some crusty bread

Serve with lemon wedges and crusty bread.