Paprika & Cinnamon Roast Chicken with Lentils

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  Lentils, Dry(360g)
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  Low Sodium Chicken Broth(720g)
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  Greek Yogurt (2%)(180g)

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

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  Lemon Juice, Fresh(15g)
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  Paprika, Ground(8g)
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  Cumin, Ground(8g)
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  Garlic powder(5g)
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  1 teaspoon sea salt
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  Cinnamon, Ground(3g)
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  Chicken, Whole
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  Carrots
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  1 tablespoon kosher salt
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  2 teaspoons freshly cracked black pepper
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  Parsley, Fresh

Instructions

1. 1Pat the whole chicken completely dry inside and out with paper towels. In a small bowl, whisk together the Greek yogurt, fresh lemon juice, paprika, cumin, garlic powder, and cinnamon until smooth.
2. 2Coat the entire chicken—inside and out—with half of the yogurt sauce, rubbing it under the skin and into all crevices.
3. 3In a 5-quart braiser or 12-inch cast iron skillet, combine the dry lentils and chicken broth. Bring to a simmer over high heat and cook for 10 minutes, stirring occasionally.
4. 4Place the yogurt-coated chicken on top of the simmering lentils, then arrange the carrots around it. Cover the skillet, reduce heat to medium, and cook for 45–60 minutes (depending on chicken size), until the internal temperature at the thickest part of the thigh reaches 165°F on an instant-read thermometer and juices run clear. Check doneness after 40 minutes.
5. 5Remove the skillet from heat and let the chicken rest in the pan for 10 minutes before carving.
6. 6Carve the chicken into portions while still warm. Divide the lentils, carrots, and chicken pieces evenly into 6 airtight containers while hot, spooning some of the cooking liquid over each portion.
7. 7Drizzle the remaining yogurt sauce over each container, dividing evenly. Sprinkle fresh parsley over the top of each portion just before serving or storing.
8. 8Refrigerate for up to 4 days. Reheat gently over medium-low heat or in the microwave until warmed through.