Method:

1. Preheat the oven to 200°C (400°F).
2. Break the garlic bulbs up by hand and discard the skins. Slice off and discard the root end of the garlic cloves and gently squash each using the back of a knife.
3. In a bowl, toss the chicken, garlic, rosemary, thyme and a good pinch of salt and pepper with a glug of olive oil. Tip into a roasting tin, make sure the chicken skin is facing up, and cook in the oven for 15 minutes.
4. The chicken should have started to colour and become crisp. Remove from the oven and add the stock to half cover the chicken. Turn the oven down to 180°C (350°F) and cook for a further 20 minutes.
5. Add the green beans and the drained lentils and combine well. Cook for a further 15 minutes. Remove from the oven and allow to rest while you prepare the salsa picante.
6. Make the salsa by combining the onion, chillies and herbs in a bowl. Add the vinegar, season to taste and drizzle over the oil.

For chef quality results, we recommend using Anolon cookware!