Roasted Chicken With Winter Vegetables And Lentils

Name: Roasted Chicken With Winter Vegetables And Lentils
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dry lentils, picked over for any small stones; One whole chicken roaster, about 4 pounds, cut into two halves; 2 medium potatoes, cut up in 1 inch dice; 2 large carrots, cut in 1 inch pieces; 2 large parsnips, cut in 1 inch pieces; 1 celery root, peeled and cut up into 1 inch pieces; Half of a butternut squash, peeled, seeded and cut into 1 inch pieces; 1 medium onion, cut lengthwise into eighths with the root end still attached; 4 cloves of garlic, roughly chopped; 6 tablespoons extra virgin olive, divided; 20 to 30 fresh sage leaves; 2 to 3 tablespoons herbes de provence; salt and pepper to taste; 1/2 cup white wine or chicken stock, optional; chopped parsley or chives, optional

Servings: persons

1 cup dry lentils, picked over for any small stones
One whole chicken roaster, about 4 pounds, cut into two halves
2 medium potatoes, cut up in 1 inch dice
2 large carrots, cut in 1 inch pieces
2 large parsnips, cut in 1 inch pieces
1 celery root, peeled and cut up into 1 inch pieces
Half of a butternut squash, peeled, seeded and cut into 1 inch pieces
1 medium onion, cut lengthwise into eighths with the root end still attached
4 cloves of garlic, roughly chopped
6 tablespoons extra virgin olive, divided
20 to 30 fresh sage leaves
2 to 3 tablespoons herbes de provence
salt and pepper to taste
1/2 cup white wine or chicken stock, optional
chopped parsley or chives, optional

1
Preheat the oven to 425 degrees.
2
First, cook the lentils:
3
Place the lentils in a medium saucepan, cover with three inches of water, and bring to a boil. Cover the saucepan and lower to a simmer for 20 minutes, just until the beans are tender and before they start to turn mushy. Drain the lentils and replace in the saucepan. Add salt and pepper to taste and cover loosely with a tea towel. The lentils will continue to cook somewhat, but you want to allow the moisture to escape.
4
Then, for the chicken and vegetables:
5
While the lentils are cooking, combine the cut up vegetables and garlic with 3 tablespoons of olive oil and salt and pepper to taste. Spread the veggies out in a single layer in a large roasting pan. Distribute the sage leaves over top of the vegetables. Combine the herbes de provence with the remaining olive oil and rub the mixture all over the skin of the two chicken halves. Season with salt and pepper to taste and place the two chicken halves skin side up on top of the winter vegetables. Roast in the oven until a thermometer inserted into the thigh reads 160 degrees and the chicken juices run clear. Remove the chicken and veggies from the oven and place the chicken on a cutting board covered loosely with a piece of foil. Test the veggies for doneness. When the largest piece of celery root is easily pierced with a sharp knife, the veggies are done. If the veggies are not done, return to the oven for 10 to 15 minutes or until finished cooking.
6
Toss together lightly the cooked veggies with the lentils and a large spoonful of the juices from the roasting pan. Taste and add salt and pepper if necessary. Deglaze the pan over medium high heat with the wine or chicken stock. Arrange the lentil mixture on a large serving platter. Carve the chicken into serving size portions and arrange the chicken pieces atop the lentils. Spoon some of the pan gravy over the chicken, garnish with chopped herbs, and serve immediately.

173

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup dry lentils, picked over for any small stones, One whole chicken roaster, about 4 pounds, cut into two halves, 2 medium potatoes, cut up in 1 inch dice, 2 large carrots, cut in 1 inch pieces, and more.

Yes, Roasted Chicken With Winter Vegetables And Lentils falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!