Oven-Roasted Chicken with Creamy Leek Cider Sauce, Sautéed Lentils, and Toasted Hazelnuts

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Season the chicken thighs with 5 g salt, black pepper, sweet paprika, and half of the fresh thyme. Rub with 1 tablespoon olive oil.

2. 2

   Place the chicken thighs skin-side up on a baking tray or baking dish. Roast for 30 to 35 minutes at 220°C / 425°F, until the skin is golden and the chicken is fully cooked.

3. 3

   While the chicken roasts, place the hazelnuts in a dry skillet over medium heat and toast for 3 to 4 minutes, stirring often, until fragrant. Remove and set aside.

4. 4

   In a large skillet, heat 1 tablespoon olive oil and 10 g butter over medium heat. Add the leek and cook for 5 minutes until tender. Stir in half of the minced garlic and cook 30 seconds more.

5. 5

   Pour the apple cider and chicken broth into the leek skillet. Cook over medium-high heat for 5 to 6 minutes to reduce slightly. Add the heavy cream, Dijon mustard, the remaining fresh thyme, and 1 g salt. Cook for 2 to 3 more minutes, stirring, until creamy.

6. 6

   In another skillet, heat the remaining 1 tablespoon olive oil with the remaining 10 g butter over medium heat. Add the remaining minced garlic and cook for 30 seconds. Add the cooked lentils, fresh spinach, the remaining 2 g salt, and the apple cider vinegar. Sauté for 3 to 4 minutes until the spinach wilts and the lentils are hot.

7. 7

   Spread the sautéed lentils onto plates or a large serving platter. Place the freshly roasted chicken thighs on top. Spoon the creamy leek cider sauce around and over part of the chicken.

8. 8

   Finish with the toasted hazelnuts over the top and serve immediately.