Provençal Lentil & Roasted Vegetable Tapenade with Pan-Seared Chicken Thighs

Ingredients

• 2 pieces chicken thighs, skin-on bone-in, about 10 oz, room temperature
• 3/4 cup French green lentils (puy lentils), rinsed
• 1/2 cup Kalamata olives, pitted
• 3 tbsp sun-dried tomatoes, oil-packed, drained and chopped
• 4 whole garlic cloves, minced, divided
• 3 sprigs fresh thyme sprigs, plus extra for garnish
• 1 whole Bay leaf
• 1 1/2 cups vegetable broth, low-sodium
• 2 medium carrots, cut into 1-inch batons
• 1 medium parsnip, cut into 1-inch batons
• 5 tbsp extra virgin olive oil, divided
• 2 tbsp capers, drained
• 1/2 whole lemon, zest and juice
• 3/4 tsp sea salt
• 1/4 tsp black pepper
• 2 tbsp fresh parsley, chopped for garnish

Instructions

1. 1

   Preheat oven to 425°F. Toss carrots and parsnips with 1 tbsp olive oil, salt, and pepper. Spread on baking sheet and roast for 22-25 minutes until caramelized.

2. 2

   While vegetables roast, combine lentils, vegetable broth, thyme, and bay leaf in a saucepan. Bring to boil, then reduce to simmer for 18-20 minutes until lentils are tender but hold their shape.