This chicken and lentil combination works together comfortably to provide a charming and affective dinner party
1. Mix the lemon and olive oil in a bowl, add the chicken and coat well. Leave in the fridge for at least one hour to marinate.
2. Preheat the oven to 220°c.
3. Heat a frying pan over a high heat. Season the chicken and place, skin side down in the pan and sear until golden on one side. Turn the chicken and cook on the other side for one minute.
4. Remove the chicken to a pre-heated roasting tin and cook for about 10 to 12 minutes, until the chicken is firm to the touch. Remove from the oven and allow to rest for 5 minutes before slicing on the diagonal into three pieces.
5. To serve, arrange a handful of spinach on the plate (about 150g required in total), spoon some warm lentil salad over (see below), followed by the sliced chicken. Top with fresh herb dressing.
6. For the warm lentil salad: Whisk all the ingredients except the lentils until well combined. Leave the mixture, covered, for at least an hour. Just before serving combine this with the warm lentils.
Pan-roasted chicken recipe taken from 'Bills Food' by Bill Granger published by Murdoch Books and available for sale through all major retailers and online through www.amazon.co.uk.
Bill's website is www.bills.com.au
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