Roast Chicken and Pumpkin:
[rotated_ad]- Preheat your oven to 425°F (220°C).
- In a large bowl, toss the cubed pumpkin with 2 tablespoons of olive oil, salt, pepper, dried thyme, paprika, and garlic powder.
- Place the seasoned pumpkin cubes on a baking sheet in a single layer.
- Season the chicken thighs or breasts with salt and pepper. You can use the same bowl to season the chicken for extra flavor.
- Heat an ovenproof skillet over medium-high heat. Add a bit of olive oil if necessary.
- When the skillet is hot, add the chicken skin-side down. Sear until the skin is golden brown, about 4-5 minutes.
- Flip the chicken pieces and place them on top of the pumpkin in the baking sheet.
- 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]- While the chicken and pumpkin are roasting, rinse the black lentils under cold water.
- In a saucepan, combine the black lentils, water or vegetable broth, and bay leaf. Bring to a boil.
- 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.
- Drain any excess liquid from the lentils and remove the bay leaf.
Lemon Herb Drizzle:
- In a small bowl, whisk together the fresh lemon juice, extra-virgin olive oil, minced garlic, fresh herbs, salt, and pepper.
To Serve:
- Plate the roasted chicken and pumpkin on top of a bed of cooked black lentils.
- Drizzle the lemon herb mixture over the chicken, pumpkin, and lentils.
- 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.
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