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One-pot pistou chicken recipe

15 ratings

A vibrant family dinner that can serve a crowd or give you delicious leftovers. This stunning one-pot chicken dish is packed with wonderful seasonal ingredients. Tender roast chicken, peppery puy lentils and an array of veggies come together in this healthy crowd-pleaser, which is made even more delicious with a dollop of spinach pistou sauce. See method

Serves 6
Takes 1 hr 50 mins
434 calories / serving
Freezable
Healthy
Gluten-free
Dairy-free

Ingredients

1 tbsp olive oil
1.6kg whole chicken
2 leeks, trimmed and sliced
2 celery sticks, sliced on the diagonal
230g parsnips (about 3), peeled and cut into 1cm pieces
1 chicken stock pot, made up to 450ml
250g pack ready-to-eat Puy lentils and green lentils
170g baby spinach
150g frozen peas, defrosted
crusty bread, to serve (optional)

For the pistou

1 garlic clove, chopped
50g baby spinach
20g fresh basil
4 tbsp extra-virgin olive oil

If you don't have any leeks, try using spring or white onions instead

Each serving contains

Energy
1820kj
434kcal 22%
Fat
17g 24%
Saturates
3g 16%
Sugars
7g 8%
Salt
1.1g 18%

of the reference intake
Carbohydrate 18.6g Protein 47.5g Fibre 7.5g

Method

Preheat the oven to gas 5, 190°C, fan 170°C. Heat the oil in a lidded flameproof casserole dish over a medium-high heat. Add the chicken, breast-side down, and sear for 10 mins until golden all over.
Transfer the chicken to a plate, then add the leeks and celery to the dish and cook for 5 mins to soften, scarping the bottom of the dish to lift off any caramelised bits. Return the chicken to the dish, breast-side up, then add the parsnips, stock and 500ml water; season. Bring to the boil, cover, then transfer to the oven for 1 hr.
Meanwhile, to make the pistou, blitz the garlic, spinach, basil, olive oil and 2 tbsp water in a food processor until combined; season to taste. Set aside.
Stir the lentils into the dish, re-cover and return to the oven for 15 mins. Skim most of the fat from the surface of the broth; discard. Stir in the spinach and peas, season, then re-cover and set aside for 5 mins to wilt the spinach.
Lift the chicken out of the casserole, letting the liquid from the cavity drain back into the dish, then transfer to a board. Carve into portions then divide between bowls with the veg and broth. Top with a dollop of pistou and serve with crusty bread, if you like.

Freezing and defrosting guidelines

Freeze pistou only. In order to enjoy optimum flavour and quality, frozen items are best used within 2 months of their freezing date. For more tips on freezing and defrosting food, read our article Food Safety in the Home.

See more Roast chicken recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.