Marinated Roast Chicken with Gorgonzola

Theo Randall infuses chicken with lemon and garlic, serving it alongside a piquant cheese sauce and puy lentils
By Theo Randall
Marinated Roast Chicken with Gorgonzola
  • Rating:
  • Serves: 2
  • Cook Time: 25 minutes
  • Prep Time: 20 minutes
  • Effort: medium


  • 1 x 1 kg chicken
  • 2 sprigs rosemary, finely chopped
  • 1 clove garlic, finely chopped
  • 1 lemon, juice and peel
  • 2 tbsp olive oil
  • 50 g gorgonzola cheese
  • 50 g mascarpone

For the lentils

  • 150 g dried puy lentils
  • 1 clove garlic
  • 2 sage leaves
  • 3 tbsp olive oil
  • 50 g rocket, roughly chopped
  • 1/2 lemon, juice only


1. Take the chicken breast and leg off each side of the carcass, using a sharp knife to ease the breast away from the breast bone but leaving the leg bone intact. Be careful to keep the leg and breast attached by the skin for each side of the bird so you end up with two pieces. Lay in a shallow dish, mix together the rosemary, garlic, lemon juice and peel and pour over the chicken. Cover and leave to marinate for 2 hours.

2. Preheat the oven to 200C/gas 6.

3. For the lentils: bring a small pan of water to the boil, add the lentils, garlic and sage and simmer for 20-25 minutes until the lentils are tender, but not soggy.

4. Heat the oil in an ovenproof frying pan over a high heat and put the seasoned chicken in, skin side up. Cook for a few minutes until golden, turn and repeat on all sides. Turn the chicken skin up and roast in the oven for 8 - 10 minutes, turn over for and cook for a further 4 minutes or until the skin is crispy and the meat is cooked through.

5. Remove the chicken from the frying pan, joint into large pieces and keep warm. Drain off excess fat, and put the frying pan over a low heat. Stir in the gorgonzola and mascarpone and cook gently until melted into the juices.

6. Drain the lentils, stir in the olive oil, rocket and lemon juice. Season with salt and pepper and serve alongside the chicken pieces drizzled with the gorgonzola sauce.

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