One Pan Mediterranean Chicken & Lentils

Directions

1. Preheat oven to 400°F (200°C).
2. In a 12-inch (30 cm) skillet or pan, warm oil over medium-high heat. Pat chicken dry on both sides with a paper towel and season generously with salt and pepper on both sides. Add chicken to the hot pan, being careful not to crowd the pan. Cook for 4 minutes on both sides or until golden brown. Remove chicken and place on a plate, covering with foil to keep warm.
3. Leave about 1 Tbsp (15 mL) oil in the pan, and remove any excess. Over medium heat, add onion, garlic, paprika, coriander, and oregano. Stir for 3-5 minutes or until onions are transparent. Stir in tomatoes, stock, lentils, and peppers. Break up the tomatoes with the back of a wooden spoon. Nestle in the chicken thighs and add any juices that are on the plate. The skillet will be very full. Carefully slide into the oven and bake for 25-30 minutes, uncovered.
4. Check the chicken and lentils for doneness. The lentils should be tender and chicken should have an internal temperature of 165°F (75°C). Remove from oven and season to taste with salt and pepper. Add olives and Feta. Garnish with herbs of your choice.