Roast chicken and pumpkin black lentils

Roast Chicken and Pumpkin:

[rotated_ad]

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, toss the cubed pumpkin with 2 tablespoons of olive oil, salt, pepper, dried thyme, paprika, and garlic powder.
3. Place the seasoned pumpkin cubes on a baking sheet in a single layer.
4. Season the chicken thighs or breasts with salt and pepper. You can use the same bowl to season the chicken for extra flavor.
5. Heat an ovenproof skillet over medium-high heat. Add a bit of olive oil if necessary.
6. When the skillet is hot, add the chicken skin-side down. Sear until the skin is golden brown, about 4-5 minutes.
7. Flip the chicken pieces and place them on top of the pumpkin in the baking sheet.
8. Transfer the baking sheet to the preheated oven and roast for about 20-25 minutes, or until the chicken is cooked through (reaches an internal temperature of 165°F or 74°C) and the pumpkin is tender.

Black Lentils:

[rotated_ad]

1. While the chicken and pumpkin are roasting, rinse the black lentils under cold water.
2. In a saucepan, combine the black lentils, water or vegetable broth, and bay leaf. Bring to a boil.
3. Reduce the heat to low, cover, and simmer for about 20-25 minutes or until the lentils are tender but not mushy. Add salt to taste during the last 5 minutes of cooking.
4. Drain any excess liquid from the lentils and remove the bay leaf.

Lemon Herb Drizzle:

1. In a small bowl, whisk together the fresh lemon juice, extra-virgin olive oil, minced garlic, fresh herbs, salt, and pepper.

To Serve:

1. Plate the roasted chicken and pumpkin on top of a bed of cooked black lentils.
2. Drizzle the lemon herb mixture over the chicken, pumpkin, and lentils.
3. Garnish with additional fresh herbs if desired.

Enjoy your roast chicken and pumpkin with black lentils! This dish offers a wonderful blend of flavors and textures and makes for a hearty and nutritious meal.

[rotated_ad]