Chicken

1. In a large container, combine the cold whey, lemon zest, herbs, salt, and lemon juice or vinegar if using. Submerge the chicken completely. Cover and refrigerate for 24–48 hours.
2. Remove the chicken from the brine and pat dry thoroughly with paper towels. Using kitchen scissors, remove the backbone and flatten the chicken (spatchcock).
3. In a small bowl, mix 3 tbsp olive oil, salt, paprika, and black pepper. Brush the mixture all over the chicken.
4. Place an oven-safe skillet over medium heat and add the remaining 1 tbsp olive oil. Add the rosemary, thyme, and tarragon.
5. Place the chicken on top of the herbs, skin-side up.
6. Roast at 200°C (400°F) for about 1 hour, or until the chicken is cooked through and the skin is deeply golden. If any part begins to brown too quickly, loosely cover it with aluminium foil.

Lentils

1. Place the lentils in a saucepan of water and bring to a gentle simmer.
2. Drain the lentils and immediately transfer them to a bowl of cold water to cool.
3. Return the lentils to the saucepan. Add the garlic, rosemary, thyme, tarragon, and olive oil.
4. Pour in enough chicken stock to just cover the lentils.
5. Simmer gently for about 30 minutes, or until the lentils are tender but still hold their shape.
6. Season with salt and black pepper to taste.
7. Transfer the lentils to a serving dish to stop the cooking process.