Roast chicken and pumpkin with lentils

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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