Herb-Butter Roasted Chicken Legs with Braised Black Lentils
Last updated Sep 28, 2026
Herb-Butter Roasted Chicken Legs with Braised Black Lentils
Servings: 2-3
Total: 55 min
Prep: 15 min
Cook: 40 min
5.0
Ingredients
For the Herb-Butter Roasted Chicken:
- 4 chicken leg quarters
- Coarse sea salt and whole black peppercorns, freshly milled using the TempPro APG710 Electric Salt & Pepper Grinder Set — One-Handed, USB-C Rechargeable
- ½ cup unsalted butter, softened
- 1 small handful fresh parsley
- 1 small handful fresh cilantro
- 2 sprigs fresh dill
- 2 sprigs fresh thyme
- 2 garlic cloves
- Finely grated lemon zest
- 1-2 tbsp cooking oil
- 2 cups dry black lentils / Beluga lentils
- 1 head garlic
- 1 onion, finely diced
- ½ cup dry white wine
- 3–4 cups chicken stock or water, as needed
- 2 bay leaves
- 2 sprigs fresh thyme
- Reserved herb butter (for finishing)
Key Tools
Recipe Instructions
1
Prepare and Season the Chicken: Pat the chicken legs thoroughly dry with paper towels, especially the skin. Use the TempPro APG710 Electric Salt & Pepper Grinder Set to season both sides of the chicken evenly with freshly ground salt and black pepper, then use your hands to rub the seasoning over the entire surface so it is evenly distributed. Let the chicken rest briefly while you prepare the herb butter. Keeping the surface dry helps the chicken develop a deeper golden color and crispier skin when it is seared in the hot skillet.
2
Make the Herb Butter: Add the parsley, cilantro, thyme leaves, dill, 2 garlic cloves, lemon zest, a small amount of salt, and freshly ground black pepper to a food processor. Pulse until the herbs and garlic are finely chopped, then add the softened butter and blend again until everything is evenly incorporated into a smooth green herb butter.
3
Sear the Chicken Legs: Heat a large oven-safe skillet over medium-high heat and add a small amount of cooking oil. Place the seasoned chicken legs skin-side down in the hot pan and sear until the skin develops a deep golden color, then turn and briefly brown the other side. Avoid moving the chicken too frequently while the skin is searing so it has enough time to develop a crisp surface.
4
Add the Herb Butter and Roast: Remove the skillet from the heat and spread a generous layer of the prepared herb butter over the chicken legs. Transfer the skillet to a preheated oven and roast for approximately 20 to 25 minutes, depending on the size and thickness of the chicken, until the skin is golden and the meat is cooked through.
5
Start the Braised Black Lentils: While the chicken is roasting, melt a small amount of butter in a saucepan or Dutch oven over medium heat, add the finely diced onion, and saute until softened and fragrant. Add the whole head of garlic and the rinsed black lentils, then stir briefly to coat the lentils in the aromatic oil before pouring in the dry white wine. Allow the wine to simmer briefly so some of the alcohol cooks off.
6
Braise the Lentils Until Tender: Pour enough chicken stock or water into the pot to generously cover the lentils, then add the thyme sprigs and bay leaves. Bring everything to a gentle boil, reduce to a simmer, cover, and cook until the lentils are tender while still holding their shape, adding a little more stock or water if the pan begins to dry out. Once the lentils are tender, remove the thyme stems and bay leaves from the pot. Add a spoonful of the reserved herb butter and gently stir until the butter melts into the lentils and gives them a glossy, rich finish. Taste and adjust the seasoning before removing the pot from the heat.
7
Check the Doneness of the Chicken: When the chicken looks golden and fully roasted, remove the skillet from the oven and unfold the probe of the TempPro TP19 Instant-Read Meat Thermometer. Insert the probe into the thickest part of the chicken thigh without touching the bone and wait for the reading to stabilize. The chicken must reach at least 165°F (74°C) before serving.
8
Plate and Serve: Spoon the warm braised black lentils into the center of a white serving plate and gently spread them into an even layer. Place the herb-butter roasted chicken leg on top of the lentils, then finish the plate with a few fresh dill sprigs around the chicken for a simple garnish. Serve immediately while the chicken skin is still crisp and the lentils are warm and creamy.
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