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PrintRoast 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.
![[+]](/images/uploads/recipes/2010/Nov/12/311_view.jpg)
Roast Chicken with Brown Lentil and Winter Squash Stuffing
5 lb
Roasting chicken
2.25 kg
1 cup
dried brown lentils
250 mL
1 cup
onion, chopped
250 mL
3 cloves
garlic, minced
3 cloves
1 cup
winter squash, peeled, diced
250 mL
1
red pepper(s), diced
1
1 Tbsp
olive oil
15 mL
1/2 tsp
sea salt
2.5 mL
1 tsp
black pepper, freshly ground
5 mL
2 Tbsp
thyme, fresh, minced
30 mL
1/2 tsp
sweet paprika
2.5 mL
1/2 cup
Red Zinfandel wine
125 mL
1/2 tsp
pepper
2.5 mL
Preparation
Serves 8
Cook time :
1 hour 30 min
|
Preparation time :
30 min
Roast Chicken with Brown Lentil and Winter Squash Stuffing
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 (180°C) until a thermometer in the breast reaches 185°F (85°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.
Notes: You can replace the 5 lb roasting chicken with two smaller chickens weighing approximately 2.5 lbs (just over 1 kg) each.
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