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Summery Roast Chicken with Lentils, Roasted Asparagus & Tarragon Mayo

Summery Roast Chicken with Lentils, Roasted Asparagus & Tarragon Mayo


Serves 6-8

1 large free-range chicken
3 cloves garlic, crushed
½ lemon, quartered
Sea salt and freshly ground black pepper
1 tsp extra virgin olive oil (EVO)
1 tsp La Chinata paprika flakes
400 g Girolomoni mountain lentils or farro
2 bunches asparagus or green beans
2 Tbsp Pinoli pinenuts , toasted
2 Tbsp Sabarot yellow pepper drops
Sabato Tarragon mayonnaise , to serve

Preheat oven to 180° C. Place garlic and lemon in chicken cavity. Rub oil over chicken and season with salt, pepper and paprika flakes. Roast for 1 hour, adding asparagus in the last 20 minutes. 

Remove from oven, cover and leave at room temperature and place to one side (keeping juices).

Rinse lentils and cook in plenty of water for approx. 30 minutes (until slightly firm). Slice or pull chicken apart. On a large serving platter, place lentils, asparagus and season with salt and pepper. Arrange chicken over the top, then scatter with pinenuts and pepper drops. Pour chicken juices over and serve with Sabato tarragon mayonnaise.



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