Chicken with sunchokes and lentils

Roasted Chicken and Lentils Caramelized Sunchokes and Chard Ingredients: Chicken Leek Lentils Sunchokes Chard Parsley 1/2 Lemon (the other half is for the fish dish) (For best results, read recipe fully before beginning.)

1) Prepare the ingredients: - Wash and dry the fresh produce.

- Cut the chard leaves o of the stems. Roughly chop the leaves, thinly slice the stem, and hold in separate bowls.

- Cut the sunchokes into large bite-sized pieces.

- Pick the parsley leaves from the stems and roughly chop. Discard the stems.

- Slice the leek in half lengthwise and then slice thinly. Submerge in cold water to dislodge any dirt or silt, then lift the leeks out into a clean bowl (the dirt will sink to the bottom of the water).

- Quarter and de-seed the lemon.

- Season the chicken generously with salt and pepper. Lay on a paper towel lined plate.

- Heat oven to 425 degrees F. 2) Start the lentils: - In a sauce pan, heat 1 tablespoon olive oil over medium-high until hot. Add the cleaned leek and the sliced chard stems and cook, stirring occasionally, until translucent and softened, about 3 minutes. Add the lentils and enough warm water to cover. Bring the the simmer and cook until tender, adding more water incrementally as needed, about 20 minutes. Season with salt and pepper, cover, and remove from heat.

3) Roast the chicken and sunchokes: - While the lentils cook, heat 2 teaspoons olive oil in a saute pan over medium-high until hot. Add seasoned chicken and cook, undisturbed, until golden brown, about 5 minutes. Carefully rotate pieces.

- To the pan with the chicken, add 2 more teaspoons olive oil and the prepped sunchokes.

Season with salt and pepper and transfer the pan to the oven. Cook for 12 to 15 minutes, or until an instant-read thermometer inserted into the chicken registers at least 160 degrees F, and the sunchokes are deeply browned and tender.

- Transfer the cooked chicken to a plate to rest for at least 5 minutes. Add the cooked sunchokes to the lentils.

4) Finish your dish: - Add the chopped chard leaves and chopped parsley to the lentils. Season with salt and pepper, and add a glug of olive oil and the juice of the 2 lemon wedges.

- Divide the lentils between 2 bowls and top with the roasted chicken. Enjoy!