Garlic & Rosemary Chicken with Mushrooms and Lentils
We had gorgeous portobello mushrooms in our office #seasonsupply delivery this week. I basically cooked everything in garlic and it was amazing! I also bought garlic infused olive oil from Tesco a few weeks ago and it’s my new love, I’m using it on everything. This recipe is also #dairyfree and #glutenfree
Ingredients
-
2 cloves garlic, crushed
-
1 tbsp fresh rosemary
-
Garlic infused olive oil
-
Salt and black pepper
-
Handful spring onions
-
Packet ready cooked lentils
Cooking Instructions
-
1
In a small bowl mix together the crushed garlic, tbsp of the garlic olive oil and finely chopped rosemary. Another the chicken with the mix using your fingers.
-
2
Put the chicken on some tin foil, curved up at the edges to reserve the juices. Roast the chicken in the oven at 190C for 25-35 mins depending on the size of the chicken breasts.
-
3
Get the chicken started in the oven while you clean your mushrooms. Drizzle the mushrooms with the garlic oil and season generously with salt and pepper. After the chicken has had its first 10 mins, put the mushrooms in the oven to cook.
-
4
When the chicken is cooked through, heat your lentils in the microwave. I used a Jamie Oliver lentil and vegetable packet.
-
5
Serve the chicken, sliced, with 2 mushrooms and half of the lentil packet. Spoon the juices left in the foil over the chicken and the mushrooms. Top with chopped spring onions.
Reactions
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Written by
Comments