Pan Roasted Chicken Recipe
Carrot curry, delicata squash, bok choy, lentils
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken
Carrot Curry
Delicata Squash
Bok Choy
Lentils
Method
Preparing the Chicken
- 1
- 2
Roast the Chicken
Place the chicken in a roasting pan breast side up. Roast in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C). Let it rest for 10 minutes before carving.
Making the Carrot Curry
- 3
Cook the Carrots
Peel and chop the carrots into small pieces. In a large saucepan, combine the carrots, coconut milk, red curry paste, vegetable broth, lime juice, and salt. Bring to a boil, then reduce to a simmer and cook for about 20 minutes until the carrots are tender.
- 4
Blend the Curry
Use an immersion blender to puree the carrot mixture until smooth. Adjust seasoning to taste if necessary.
Roasting the Delicata Squash
- 5
Prepare the Squash
Preheat your oven to 400°F (200°C). Cut the delicata squash in half lengthwise and remove the seeds. Slice the squash into half-moons.
- 6
Roast the Squash
Toss the squash slices with olive oil, salt, and black pepper. Spread them on a baking sheet and roast for about 25-30 minutes or until tender and caramelized.
Sautéing the Bok Choy
- 7
Cook the Bok Choy
Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add bok choy and salt, and sauté for about 5-7 minutes, until the greens are wilted and tender.
Cooking the Lentils
- 8
Cook the Lentils
In a saucepan, combine green lentils, vegetable broth, salt, and bay leaf. Bring to a boil, then reduce to a simmer. Cook for about 25-30 minutes until lentils are tender. Remove bay leaf before serving.