Black Garlic Chicken and Lentil Salad

Heavenly sweet sticky black garlic makes the perfect base for a marinade or dressing, with tonnes of umami.   To make a wonderful spiced butter for roasted and grilled meats and vegetables, particularly large roast mushrooms – replace the oil in the marinade with softened butter.

Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Yield: Serves 4
Category: Chicken
Cuisine: Miscellaneous




  • 12 chicken drumsticks or thighs (skin on)
  • micro-herbs, to serve (optional)

Lentil Salad

  • 250g cooked green (puy) lentils
  • 2 beetroot (julienned or grated if raw, cut into 2cm squares if cooked)
  • 2 tbsp of above marinade + 2 tbsp olive oil
  • 150g crumbled feta/goat’s cheese or grilled haloumi
  • micro-herbs & pomegranate seeds, to serve


  1. Pre-heat oven to 180C.
  2. Combine all marinade ingredients by either shaking together in a jar, or for a smoother paste, blitz in the small bowl of a food processor.
  3. Take the marinade (reserve 2 tablespoons if making lentil salad below) and rub all over chicken, gently lifting the skin and pushing some under there too.
  4. Place chicken pieces on a lined baking tray and roast for 30 minutes until cooked through.
  5. Serve immediately, or allow to cool before refrigerating (great for picnics!)
  6. For lentil salad, combine ingredients and toss with dressing just before serving.


Marinade will keep in an airtight container in the fridge for 2 weeks.

For a quicker version, replace spices in the recipe with 1 tablespoon of our Umami Seasoning and use the same way.

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Nutritional Information
Serving Size 395g
Calories 779
Sugar 15g
Sodium 4.6g
Fat 46g
Saturated Fat 13g
Carbohydrates 43g
Fiber 7.1g
Protein 44g