Roast Spicy Chicken With Beetroot Lentils And Herbed Yoghurt
Spice up your night with this roast chicken served with lentils and herbed yoghurt. A family favourite.
Keywords
- roast chicken
- beetroot
- lentils
- yoghurt
- donna hay
- cooking
- recipes
- food
- best roast chicken recipe
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.donnahay.com.au.
Cooking tools:
- Kitchen shears
- Mortar and pestle
- Chef's knife
- Cutting board
- Oven
- Baking sheet
- Parchment paper
- Aluminum foil
- Baking dish
- Mixing bowl
- Serving bowl
- Serving platter
- Refrigerator
- Colander
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 1 x 1.5kg whole chicken, butterflied
- 2 cloves garlic
- 1 teaspoon fennel seeds, crushed
- 1 teaspoon chilli flakes
- 1 teaspoon smoked paprika
- 1 tablespoon extra virgin olive oil
- 800g baby beetroot, trimmed and scrubbed, reserving some of the baby leaves
- ⅓ cup (80ml) sherry vinegar
- 2 tablespoons maple syrup
- 2 x 400g cans lentils, rinsed and drained
- ½ cup flat-leaf parsley leaves, torn
- 1 cup (280g) plain (natural) yoghurt
- 1 tablespoon chopped dill
- 1 tablespoon chopped mint leaves
- 1 tablespoon chopped chives
- 2 tablespoons lemon juice
- sea salt
- cracked black pepper
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