2 tsp olive oil
2 tbsp lemon juice
1 tbsp wholegrain mustard
1 tbsp brown sugar
2 tsp fennel seeds, crushed
1 tbsp thyme, finely chopped
1 (1.2kg) whole chicken, butterflied
1 brown onion, finely chopped
3 garlic cloves, finely chopped
400g cherry tomatoes
180g black lentils, rinsed
1 litre chicken stock
8 stalks kale, trimmed
Greek yoghurt, to serve
Preheat the oven to 200°C. Combine 1 teaspoon oil, lemon juice, mustard, sugar, fennel, thyme and chicken in a bowl, season with salt and freshly ground black pepper and toss to coat. Cover and refrigerate for 2 hours.
Place the chicken on a baking tray lined with non-stick baking paper and roast for 45 minutes or until golden brown and cooked through. Set aside and keep warm.
Heat the remaining oil in a saucepan over medium heat, add the onion and cook for 7 minutes or until softened. Add the garlic and cook for a further 1-2 minutes or until softened. Add the tomatoes, lentils, stock, salt and freshly ground black pepper and bring to the boil. Reduce heat to low and simmer for 20-30 minutes or until lentils are cooked.
Add the kale and cook for a further 2-3 minutes or until tender. Shred the chicken and add to the soup. Heat through. Serve with Greek yoghurt.