This chicken and lentils with rosemary recipe is an easy and flavorful dish that is perfect for a weeknight dinner. The tender chicken thighs are seasoned with fragrant rosemary and served on a bed of hearty lentils. This dish is packed with protein and fiber, making it a nutritious choice for a balanced meal. The combination of flavors and textures makes it an impressive and satisfying meal that your family will love. It's a great recipe to add to your repertoire and enjoy all year round.
Ingredients
- 4 bone-in, skin-on chicken thighs
- Salt and black pepper
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 cloves garlic, minced
- 1 cup dried green lentils
- 2 cups chicken broth
- 2 sprigs fresh rosemary
- 1 tablespoon balsamic vinegar
Directions
- Season the chicken thighs with salt and black pepper.
- In a large skillet, heat the olive oil over medium heat. Add the chicken thighs, skin side down, and cook until golden brown, about 5 minutes. Flip the thighs and cook for an additional 3 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the chopped onion, carrots, and minced garlic. Cook until the vegetables are softened, about 5 minutes.
- Add the dried lentils, chicken broth, and fresh rosemary to the skillet. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the lentils are tender.
- Return the cooked chicken thighs to the skillet and spoon some of the lentils over them. Cover the skillet and cook for an additional 10 minutes, or until the chicken is cooked through.
- Remove the rosemary sprigs from the skillet and drizzle the balsamic vinegar over the dish. Stir to combine.
- Serve the chicken and lentils with rosemary hot, garnished with fresh rosemary leaves. Enjoy!
