Chicken cooked in a sleeve with a garnish of lentils

Rinse and dry the chicken carcass, then rub it with mashed garlic, add pepper, salt and put the carcass in a bag with rosemary.

Close the bag and place it in a suitable container.

Preheat the oven to 190 degrees and put the dishes with the chicken in it for 50 minutes.

In the meantime, we begin to make a side dish. Grate the carrot and put it in a pan with preheated vegetable oil. Saute carrots for about 5 minutes over medium heat.

Now add the lentils, stirring constantly, cook for another 2-3 minutes.

Pour boiling water over the lentils so that they are completely hidden, and begin to boil over medium heat until the liquid is completely absorbed into the lentils. Different varieties cook at different times, so check the instructions on the package first, then adjust the time and amount of water added.

Add greens and chopped garlic cloves to the lentils. Cover the pot with a lid and turn off the heat.

Let the lentils brew a little, after which we immediately serve to the table with the finished chicken and some vegetable salad.