Roast chicken with herby harissa lentils

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

2.Rub 1 medium (1.5kg) chicken over with 1 tsp olive oil and season the skin well with salt and pepper.

3.Heat an ovenproof casserole dish on the hob and add 1 tbsp olive oil.

4.Place 1 sliced large onion in the dish and sauté gently for 10 minutes, until nicely softened.

5.Add 3 finely chopped garlic cloves and sauté for a further 2-3 minutes.

6.Add 200g rinsed dried puy lentils, stir well, then add 2 tbsp harissa paste, herbs and 600ml chicken stock from a cube. Stir everything thoroughly to combine and season really well with salt and pepper.

7.Place the halves of 1 lemon at either end of the casserole, place the seasoned chicken in the middle and put in the oven to roast for 1 hour and 20 minutes.

8.About two thirds of the way through, check the lentils and add about 300ml water to the dish if still very hard.

9.After this time, take the chicken out and check it’s cooked by piercing the thigh with a sharp knife to ensure the juices are running clear. If not, return the chicken to the oven for a further 10-15 minutes.

10.When it is cooked, remove from the oven and lift the chicken out of the dish (tip any juices from the cavity into the lentils), placing it on a carving board to rest for about 10 minutes.

11.Remove the lemon halves and give the lentils a stir.

12.Check the seasoning and add more salt or pepper if needed.

13.Place the lentils in a large serving bowl, then carve up the chicken and place on top with mint leaves to garnish.