Roasted Chicken with Basil-Lemon Butter, Creamy Roasted Tomato Lentils and Golden Zucchini

Name: Roasted Chicken with Basil-Lemon Butter, Creamy Roasted Tomato Lentils and Golden Zucchini
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 4
Cuisine: Fusión mediterránea
Ingredients: about 2.6 lb bone-in skin-on chicken thighs; 4 tbsp unsalted butter, softened; 3/4 cup loosely packed fresh basil; 1 lemon lemon zest; 2 tbsp lemon juice; 5 cloves garlic; 2 tsp sweet paprika; 1 3/4 tsp salt; 1 tsp black pepper; 3 tbsp olive oil; 1.1 lb Roma tomatoes; 1 1/4 cups yellow onion; 1 cup dry brown lentils; 3 cups chicken broth; 2 tbsp tomato paste; 1/2 tsp dried oregano; 14 oz zucchini; 1/4 cup chopped fresh parsley

An original baked chicken recipe finished with fragrant basil-lemon butter. It is served over tender lentils cooked with roasted tomato, onion, and garlic, alongside golden zucchini for a complete, comforting, and elegant dish.

25 minPrep

50 minCook

75 minTotal

4Servings

High Protein

Ingredients

Adjust servings

8 approx. 1200 g bone-in skin-on chicken thighs (secados with papel of cocina)
60 g unsalted butter, softened (for mezclar with hierbas)
20 g fresh basil (chopped finely)
1 lemon lemon zest (solo the parte amarilla)
30 ml lemon juice (freshly squeezed)
5 cloves garlic (3 for the tomates and lentejas, 2 chopped for the mantequilla)
4 g sweet paprika (divided)
10 g salt (or to taste, divided)
3 g black pepper (freshly ground, divided)
45 ml olive oil (divided)
500 g Roma tomatoes (cut por the mitad)
180 g yellow onion (chopped diced small)
220 g dry brown lentils (enjuagadas)
720 ml chicken broth (low sodium if possible)
30 g tomato paste (for dar profundidad)
1 g dried oregano (for the lentejas)
400 g zucchini (en medias lunas gruesas)
10 g fresh parsley (for terminar the plato)

Nutrition facts

per serving

620 kcal

Calories

43 g

Protein

28 g

Carbs

36 g

Fat

8 g

Fiber

20 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Dairy

Instructions

1
Preheat the oven to 425°F (220°C). Line a large baking tray with parchment paper or lightly grease it. Arrange the Roma tomatoes cut side up, then add 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon sweet paprika, and 3 whole unpeeled garlic cloves. Roast for 20 minutes at 425°F (220°C).
2
While the tomatoes roast, make the basil-lemon butter. Mix the softened butter with the chopped basil, lemon zest, 2 minced garlic cloves, 1 tablespoon lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly combined.
3
Season the chicken thighs with the remaining 1 tablespoon lemon juice, 1 tablespoon olive oil, the remaining 1 teaspoon sweet paprika, 3/4 teaspoon salt, and 1/2 teaspoon black pepper. Spread the basil-lemon butter over the top of each piece.
4
Once the tomatoes have roasted for 20 minutes, remove the tray from the oven and push the tomatoes and garlic to one side. Arrange the chicken thighs on the same tray skin side up and add the zucchini on the other side. Toss the zucchini with the remaining 1 tablespoon olive oil, a pinch of salt, and a pinch of black pepper.
5
Return the tray to the oven and bake for 30 minutes at 425°F (220°C), or until the chicken is deeply golden and cooked through and the zucchini is tender at the edges. Halfway through, stir the zucchini so it browns evenly.
6
While the chicken finishes roasting, prepare the lentils. In a medium saucepan, cook the yellow onion over medium heat with 2 tablespoons of the juices released by the roasted tomatoes for 3 to 4 minutes, stirring often. Squeeze the flesh from the 3 roasted garlic cloves into the pan, then add the tomato paste and dried oregano; cook 1 minute more.
7
Add the brown lentils, chicken broth, and roasted tomatoes to the saucepan. Break up the tomatoes with a spoon. Bring to a boil, reduce the heat, and simmer partially covered for 25 to 30 minutes, until the lentils are tender and creamy. Adjust salt and black pepper to taste.
8
To serve, spoon the creamy roasted tomato lentils into shallow bowls. Top with two chicken thighs per serving, add the golden zucchini on the side, and finish with chopped fresh parsley. Serve hot.

Chef tips

If you want crispier skin, place the chicken under the broiler for 2 to 3 minutes at the end, watching closely so the butter does not burn. You can also let the chicken rest for 5 minutes before serving to keep it juicy.

Substitutions

You can use boneless chicken thighs if you prefer slightly faster cooking. Basil can be replaced with parsley or a mix of parsley and chives. If you do not have brown lentils, use green lentils and adjust the cooking time as needed.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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