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Paprika & Cinnamon Roast Chicken with Lentils

Paprika Roast chicken carved and shown over lentils and carrots on a white plater with a linen and a silver spoon.
  • Serves:  6
  • Prep Time:  15 min
  • Cook Time:  1 hr 15 min

Ingredients

  • 1 1/2 cups brown lentils, rinsed
  • 3 cups chicken stock
  • 3/4 cup plain Greek yogurt
  • 1 tablespoon fresh lemon juice (from 1 lemon)
  • 1 1/2 teaspoons paprika
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground cinnamon
  • 1 (3 ½-- to 5-pounds) chicken
  • 5 large carrots, peeled and cut into 2 inch pieces
  • 1 tablespoon kosher salt
  • 2 teaspoons freshly cracked black pepper
  • Chopped fresh flat-leaf parsley, for serving

Method

  1. Preheat the oven to 375°F.

  2. In a 5-quart braiser or 12-inch cast iron skillet , combine the lentils and chicken stock. Bring to a simmer over high heat and cook for 10 minutes.

  3. In a small bowl, combine the yogurt, lemon juice, paprika, cumin, garlic powder, sea salt, and cinnamon. Whisk to mix well.

  4. Pat the chicken completely dry inside and out. Season the chicken all over, inside and out, with the salt and pepper.

  5. Coat the entire chicken with 1/4 cup of the yogurt sauce. Place the chicken on top of the lentils in the braiser and arrange the carrots around the chicken. Roast the chicken for 15 minutes per pound. Begin checking for doneness when 20 minutes remain. The chicken is done when the internal temperature taken at the thickest part of the thigh reaches 165°F on an instant-read thermometer and the juices run clear. Allow the chicken to rest for 10 minutes.

  6. Spread the remaining yogurt onto a platter. Spoon the lentils on top of the yogurt, then add the carrots and chicken. Sprinkle with parsley before carving and serving.