Set oven to 250ºC. Slash the chicken. Coat with orange zest, 1 tsp thyme, 1 tbsp vinegar and 1 tbsp oil. Season with salt and pepper. Roast on a lined oven tray for 30-35 minutes or until cooked through (see notes).
2. Prepare the vegetables
Trim and halve the carrots lengthways. Slice fennel (reserve fronds). Wedge onion and sprouts. Toss in a lined oven dish.
3. Add the sauce and bake
Whisk mustard together with orange juice, 1/3 olive oil and 1/2 cup water. Pour over vegetables. Bake in oven for 20-25 minutes until cooked through.
4. Stir through lentils
Drain and rinse lentils. Toss through vegetables to heat through. Season with salt and pepper.
5. Finish and plate
Divide vegetables and lentils among shallow bowls. Top with chicken and garnish with reserved fennel fronds.
Pat chicken dry before coating with seasonings. Roast on the top shelf of the oven for a crispy skin.
Chicken marylands, 4 pack
Dutch carrots, 1 bunch
Red onion, 1
Brussels sprouts, 300g
Mustard, 1 jar
Brown lentils, 400g
From your pantry
Oil (for cooking + olive), salt, pepper, dried thyme, red wine vinegar