Prep time:

Cooking time: 40 minutes

Total time:

Serves: 2

1 pack chicken thighs (bone in, skin on)

50ml pomegranate molasses (I use Waitrose)

15ml olive oil

1 lemon, quartered

200g cauliflower, broken into small florets (optional)

100g lentils vertes or puy lentils, rinsed

50ml natural yoghurt

microgreens, pomegranate seeds, salad leaves (optional, to serve)

This dish sounds fancy, but it’s so simple, totally flexible and utterly flavoursome, filling and feel good food. Pulses are so good for our health and longevity. These little lentils vertes are simply boiled while the chicken roasts, and then dressed in the delicious chicken cooking juices. Add some salad and, voila, easy meal! I … Continue reading "Lemon Roast Chicken with Pomegranate Molasses & Cauliflower on a Bed of Lentils"


This dish sounds fancy, but it’s so simple, totally flexible and utterly flavoursome, filling and feel good food. Pulses are so good for our health and longevity. These little lentils vertes are simply boiled while the chicken roasts, and then dressed in the delicious chicken cooking juices. Add some salad and, voila, easy meal! I used natural yoghurt for a dressing and roasted some cauliflower with the chicken for extra veg, but that is entirely optional.

  1. Preheat the oven to 190˚C. Place the lentils in a pan and bring to the boil for approx 30 mins (look at packet instructions).
  2. Mix the molasses and olive oil in a largish bowl (you will be adding the cauliflower to it).
  3. Pop some olive oil in a roasting tin. Add the chicken thighs and season with salt. Brush the chicken thighs with a generous amount of the pomegranate mix.
  4. Mix the cauliflower with the remaining mix, season and add to the roasting tin, along with the lemons. Put in the preheated oven and cook for approx 30 mins until chicken browned and crispy, and the cauliflower tender. Halfway though, squeeze the lemon quarters a little with some tongs (you will be amazed how much juice comes out), mix with the juices and the cauliflower.
  5. When lentils are cooked, drain, add some seasoning and spinach (allow to wilt a moment). Keep warm if the chicken is not ready.
  6. To plate, put the lentils on the plate with the chicken and cauliflower. Then – this is IMPORTANT – pour over all those incredible juices from the roasting pan. It makes the most wonderful dressing for the lentils, which absorb the flavours. Add a dollop of yoghurt and mix with the juices. Heaven.

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