Roast chicken and pumpkin with lentils

By Hope Malau
06 October 2014

A no-fuss meal that’s delicious and filling.

Serves 4 Preparation: 20 min Cooking: 35 min

  • 6 chicken pieces
  • ½ pumpkin, cut into wedges
  • 1 head garlic, halved horizontally
  • 3 rosemary sprigs
  • 60 ml (¼ c) olive oil
  • salt and pepper
  • 2 onions, sliced
  • 6 thyme sprigs
  • 2 cans (400 g each) lentils, rinsed and drained
  • 60 ml (¼ c) apple cider vinegar
  • 30 ml (2 T) caster sugar
  • 200 g feta cheese, crumbled

Preheat the oven to 200 °C.

1 Put the chicken, pumpkin, garlic, rosemary, 45 ml (3 T) olive oil, salt and pepper in a roasting pan and toss to mix.

2 Roast for 35 minutes or until the chicken is done and the pumpkin is golden and cooked. Set aside and keep warm.

3 Heat a large frying pan over medium-high heat. Add the remaining oil, onions and thyme, reduce heat and cook for 3 minutes or until the onions are softened. Add the lentils, vinegar and caster sugar and cook for 2 minutes or until heated through.

4 Toss the chicken in a bowl with the lentil mixture, feta cheese, pumpkin and garlic.

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