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Roast Chicken with Brown Lentil and Winter Squash Stuffing

This hearty meal will make any cold winter evening feel nice and cozy. The sweet winter squash will fill your kitchen with its delicate aroma.
Serves: 8
Prep Time: 30 min
Cook Time: 1 hour 30 min


5 lb Roasting chicken
1 cup dried brown lentils
1 cup onion(s), chopped
3 cloves garlic, minced
1 cup winter squash, peeled, diced
1 red pepper, diced
1 tbsp olive oil
½ tsp sea salt
1 tsp black pepper, freshly ground
2 tbsp thyme, fresh, minced
½ tsp sweet paprika
½ cup Red Zinfandel wine
½ tsp pepper

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  1. Place dry lentils in a pot with plenty of cold water. Bring to a boil and simmer for approximately 20 minutes or until just tender. Don’t overcook as they will be cooked further in the oven. Drain and cool.

  2. Mix onion, garlic, squash and red pepper together in a large bowl. Stir in the olive oil, salt, pepper and lots of fresh minced thyme. Add drained lentils and mix again. Wrap stuffing in foil and cook in oven with chicken.

  3. Remove and discard the neck and giblets from the cavity of the chicken. Place chicken, breast side up, in a roasting pan with a lid.

  4. Cover and roast chicken in oven at 400°F (200°C) for 1 hour. Reduce temperature to 350°F (175°C) until a thermometer in the breast reaches 180°F (82°C). Remove lid and baste two to three times during final 30 minutes to brown the top of the bird.

  5. Make gravy by pouring pan juices into a small pot. Keep the chicken warm while making the gravy. Add wine to pan juices and reduce the sauce by gently boiling over medium high heat until half of the original volume remains. Season with paprika and freshly ground black pepper.

  6. Place the chicken on a serving platter and surround with lentil squash stuffing. Serve with the gravy.

Helpful Tip

You can replace the 5 lb roasting chicken with two smaller chickens weighing approximately 2.5 lbs (just over 1 kg) each.

Nutrition Info

Per 375 g serving Amount
Protein56 g
Fat47 g
Saturated Fat13 g
Carbohydrate20 g
Fibre4 g
Sugar2 g
Cholesterol205 mg
Sodium350 mg
Per 375 g serving % Daily Value
Vitamin A35
Vitamin C60
Vitamin B665
Vitamin B1244