Oven roasted succulent chicken served with lentil and butternut squash stew.
Preheat the oven to 200'C.
Cut the garlic bulb in half through the equator. Cut the lemon into wedges.
Season the chicken with salt and pepper. Heat a frying pan and add the oil. Cook the chicken until golden brown and place on a baking tray. Place the lemon, thyme and the garlic on top of the chicken and bake in the oven for 8-10 minutes.
Peel and finely dice the onions, carrots, celery and garlic. Peel the butternut squash and dice. Wash the lentils. Pick and chop the parsley and tarragon leaves.
Heat a saucepan and add the olive oil. Sweat the onions and garlic. Add the diced butternut squash, the carrots, bay leaves, rosemary and celery. Cook until they are golden brown. Add white wine vinegar until it evaporates. Add the vegetable stock and the lentils. Bring to the boil and then simmer until the vegetables are soft. Check the seasoning and then add the chopped herbs.
Place the stew in a bowl and place the chicken on top and serve immediately.
«Vary the flavours in this dish by marinating the chicken in a spice mix such as raz el hanout.»