Roast Chicken with Brown Lentil and Winter Squash Stuffing
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.
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.
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.
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.
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.
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.
Place the chicken on a serving platter and surround with lentil squash stuffing. Serve with the gravy.
You can replace the 5 lb roasting chicken with two smaller chickens weighing approximately 2.5 lbs (just over 1 kg) each.
|Per 375 g serving||Amount|
|Saturated Fat||13 g|
|Per 375 g serving||% Daily Value|