One Pot Chicken and Lentils From Charm to Table Blog
One Pot Chicken and Lentils

One Pot Chicken and Lentils is packed with flavor. It is easy to make and hardly any clean-up! You will want this dish in your regular dinner rotation.

  • 1 T olive oil
  • 1 large onion, coarsely chopped
  • 2 large carrots, peeled and chopped
  • 1 T minced garlic
  • 1 T finely grated fresh ginger (or 1 t ground)
  • 3/4 t cinnamon
  • 1/2 t ground cumin
  • 1 1/2 c red lentils, rinsed and picked over
  • 2 1/2 c chicken stock
  • 1/2 c raisins
  • 2 c spinach, torn
  • 2 1/2-3 lb chicken thighs, bone in/skin on (about 6 thighs)
  • 3/4 t salt
  1. Preheat oven to 350 degrees.

  2. In a large dutch oven, heat oil. Add onion and carrots and cook for 6-8 minutes until soft. Add garlic, ginger, cinnamon, cumin, and salt. Cook for 5 more minutes. 

  3. Stir in lentils, chicken stock, raisins, and spinach. 

  4. Season chicken with salt and pepper. Place the chicken thighs, skin side up, on top so they are mostly above the stock. Bring to a simmer.

  5. Move to the oven and bake uncovered for one hour. If chicken is not fully cooked, add another 5-15 minutes depending on your oven. 

  6. Turn oven setting to broil at 500 degrees, and set the timer for four minutes. Even if the oven doesn't reach 500 before the four minutes is up, this should be enough time to crisp up the skin on top of the thighs. Serve hot.