Step 1

Heat the oven to 190°C. Lightly coat a baking tray with oil.

Step 2

Brush the chicken with olive oil then season with dried oregano, sea salt and freshly ground black pepper. Place on the baking tray and bake for 45 minutes.

Step 3

In a saucepan, combine the lentils with the onion, garlic, bay leaves and 1 litre of cold water. Bring to the boil then reduce heat and simmer gently for 20 minutes or until the lentils are tender. Drain well.

Step 4

To make the dressing, halve the tomatoes, discard the juice and seeds, and finely chop the flesh. In a bowl, combine the tomato with the mint, parsley, olive oil, vinegar, sea salt and black pepper. Toss the drained lentils in the dressing and divide between 4 dinner plates. Arrange the roast chicken on top and serve.