Mediterranean Lemon Chicken With Lentil Salad

• 2 1/2 None lemons, 2 chopped, 1/2 zested and juiced
• 7 tbsp olive oil
• 2 3/4 lb whole chicken
• 5-6 sprigs fresh thyme, leaves picked
• 2 3/4 lb potatoes, peeled and diced
• 3.5 oz black olives
• 3 oz red lentils, rinsed
• 2/3 cup vegetable stock, cold
• 3 tbsp light balsamic vinegar
• 1 head romaine lettuce, sliced
• 1/4 lb spring onions, trimmed and thinly sliced
• 1/3 lb cherry tomatoes, halved

1. Preheat the oven to 350u0b0F. Mix the lemon zest, lemon juice, and 2 tbsp olive oil together and season. Spread over the chicken. Fill the chicken with the chopped lemon then place in a roasting pan. Mix the thyme, potatoes, 3 tbsp olive oil and the olives together and season. Spread around the chicken then bake for 1 hour 20-30 mins, until cooked through.
2. Meanwhile, place the red lentils and cold vegetable stock in a saucepan and bring to a boil. Cover and simmer for 5-6 mins over low heat. Remove from the heat and leave to sit for 2-3 mins. Mix 3 tbsp water, the vinegar and 2 tbsp olive oil into the lentils and season.
3. To serve, mix the lettuce, spring onions and tomatoes together in a serving bowl. Add the dressed lentils on top. Remove the chicken from the oven and serve.

lemons, olive oil, chicken, thyme, potatoes, black olives, red lentils, vegetable stock, light balsamic vinegar, romaine lettuce, spring onions, cherry tomatoes

Taken from recipes-plus.com/api/v2.0/recipes/17355 (may not work)