Roasted Chicken Thighs with Summer Vegetable Medley and Lemony Lentil Salad
Tender, herb-roasted chicken thighs paired with a vibrant medley of seasonal eggplant and summer squash, complemented by a zesty and protein-rich lentil salad.
Ingredients
- Chicken Thigh300 g
- Cherry Tomatoes50 g
- Cucumber50 g
- Red Onion20 g
- Garlic Powder0.5 tsp
- Olive Oil2 tbsp
- Lemon Juice1 tbsp
- Salt0.3 tsp
- Black Pepper0.3 tsp
- Eggplant150 g
- Summer Squash150 g
- Brown Lentils50 g
- Fresh Parsley1 tbsp
- Dried Rosemary0.5 tsp
- Dried Thyme0.5 tsp
Instructions
- 1Step 1
Preheat oven or air fryer to 200°C (400°F). Pat chicken thighs dry and season with salt, black pepper, garlic powder, dried rosemary, and dried thyme.
- 2Step 2
Chop eggplant and summer squash into 2 cm (1 inch) pieces. Toss with 1 tbsp olive oil, salt, and pepper.
- 3Step 3
Place chicken thighs and chopped vegetables on a baking sheet. Roast for 10-12 minutes, or until chicken is cooked through and vegetables are tender-crisp. (Cook time assumes quick-cooking boneless, skinless thighs and small veggie pieces; adjust if using bone-in or larger cuts).
- 4Step 4
While chicken and vegetables roast, rinse lentils. In a small saucepan, combine lentils with 150ml water or vegetable broth. Bring to a boil, then reduce heat and simmer for 10-12 minutes, or until tender. Drain any excess liquid.
- 5Step 5
Chop cherry tomatoes, cucumber, and red onion finely. Combine with cooked lentils, remaining 1 tbsp olive oil, fresh parsley, and lemon juice. Season with salt and pepper.
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