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Baked Chicken Legs with Mustardy Lentils

4.5
9
Notes
1 hr cook
A classic dish that never gets old. Crispy chicken legs slow-roasted in the oven with chicken stock and creamy mustard lentils. You need this one in your repertoire.
Jordon Ezra King

Jordon Ezra King

Baked Chicken Legs with Mustardy Lentils
Serves
4
Skin-on Chicken Leg
Onion
Carrot
Celery Stalk
Bacon Lardons
White Wine
Dried Green Lentils
Chicken Stock
Fresh Thyme
Dried Bay Leaf
Baby Spinach
Dijon Mustard
Crème Fraîche
Olive Oil

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    Notes
    (8)

    S
    Sarah M.
    4 hours ago
    Very tasty and easy to make. Just noticed the recipe ( and photo) has chicken legs but the Method says Thighs 😆
    Z
    Zoe F.
    2 months ago
    Amazing! Left out the wine, it didn't seem to suffer for it
    R
    Rebekah B.
    2 months ago
    Please share, what herbs are in the bouquet garni?
    Mob
    Mob
    2 months ago
    ·
    Admin
    Hi Rebekah, we used a small handful of fresh thyme and a bay leaf. We've edited the ingredients list to make this clear!
    S
    Sally R.
    2 months ago
    When putting oven temperatures - please state if it's fan or not,
    K
    Katie M.
    2 months ago
    Another gorgeous recipe!!
    P
    Pete B.
    3 months ago
    (edited)
    Was a lush flavour and great recipe. Also used skin on thighs instead of legs. Only thing that was a shame, was after browning and crisping up the skin, it obvs goes soft when steamed in the oven.
    A
    Anna B.
    3 months ago
    I couldn’t get the chicken legs - so I used 6 skin on thighs and was perfect! Loved this recipe and it went down a treat with my baby too (I left out the wine and used homemade stock). Firm favourite in our house now!
    L
    Lisa W.
    3 months ago
    I chose this recipe to use up odds and ends in the fridge. I used two leeks instead of the onion, a red wine stock pot instead of the white wine, and half a chicken stock cube. For two of us I used less lentils and reduced the liquid. It was absolutely stunning.

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