Simple to make and very good to eat, this easy to follow recipe really will make midweek family cooking a breeze.
Heat the oven to gas 6, 200°C, fan 180°C. Heat the oil in an ovenproof dish over a high heat. Add the chicken, skin side down, and cook for 4-5 minutes on each side, until golden and crisp. Remove and set aside.
Add the bacon to the pan and cook on high for 3 minutes until browned and crisp. Stir through the leek, garlic and thyme and cook for a further 2 minutes. Add the tomatoes, lentils and chicken stock and stir well to combine.
Return the chicken thighs to the pan, scatter with the thyme sprigs and roast in the oven for 15 minutes or until the chicken is cooked through and the juices run clear when a skewer is inserted. The meat juices should run clear when the thigh is pierced.
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