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Mark Greenaway Recipe: Roasted Leg of Chicken with Puy Lentils

One of Scotland's top chefs Mark Greenaway offers a full gluten-free starter, main and dessert that all the family can enjoy. Here is how to make a tasty roasted leg of chicken with puy lentils.

Published: October 8, 2015


1. Preheat the oven to 120C

2. Cover the chicken legs, thyme, garlic and bay leaves with the oil in a deep baking tray

3. Place greaseproof paper over the tray and wrap tinfoil around the whole lot

4. Place in the oven for 2 hours

5. Once cooled, cover the tray with clingfilm and store in the fridge until ready to use

Puy Lentils

1. Soak the lentils for 1 hour in cold water and give them a good rinse

2. Simmer the lentils, chicken stock, bay leaf and thyme in a pot for 20 minutes or until the lentils are tender

3. Remove the bay leaf and the thyme

4. Keep the lentils warm

5. In a separate pan, melt the butter and sweat the carrot, leek and celery till tender

6. While the vegetables are still warm, stir them into the lentils with a splash of cream

7. The stock and the cream will create a sauce for the lentils

To Serve

1. Preheat the oven to 180C

2. Take the chicken legs out of the oil

3. Place them in a non-stick pan, skin side down

4. Place the entire pan in the oven for 20 minutes

5. The skin will crisp up but the meat will remain amazingly soft and tender

6. Warm the lentils through

7. Serve a generous spoonful of the lentils topped with a chicken leg and enjoy!


  • 4 chicken legs
  • 1/2 a bunch of thyme
  • 1/2 a bulb of garlic (skin on)
  • 2 bay leaves
  • 200ml rapeseed oil
  • 150g puy lentils
  • 300ml good quality chicken stock
  • 1 bay leaf
  • 3 sprigs of thyme
  • 1 carrot, finely diced
  • The white of 1 small leek, finely diced
  • 1 stick of celery, finely diced
  • 15g butter
  • Pinch salt
  • Splash of double cream
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