roasted chicken and carrots with lentils and chili crisp

SERVES 2 AS A MEAL Even though I long to be crunchy in the way of having a pantry full of bulk-bin dried beans, I rarely remember to soak them until I’ve already begun cooking everything else in a dish. Enter the lentil, a quicker-cooking legume that is ready in about a half hour. If you want to feed a few more people, roast a whole chicken. Swap the chicken for feta cheese to make it vegetarian. Just don’t forget the chili crisp: It warms this dish up and gives it an incredible amount of flavor.

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Step 1

PREP: Peel 2 bunches baby carrots and cut them in half lengthwise. Peel 2 oranges and thinly slice into rounds. Separate the leaves of 1 head radicchio and tear into bite-size pieces; wash and spin dry.

Step 2

COOK: Bring a small pot of water to a boil. Add 1 cup (200 g) lentils, reduce to a simmer, partially cover, and cook until there is just a little bit of tooth left, about 35 minutes for beluga, and slightly less for Le Puy.

Step 3

Season with salt and pepper.

Step 4

Preheat the oven to 425°F (220°C).

Step 5

Season 2 chicken breasts with salt and pepper. Heat a large ovenproof skillet over medium-high heat. Add a couple of tablespoons of the oil from the chili crisp (just the oil, not the crispy bits because they will burn!).

Step 6

Place the chicken, skin side down, in the pan and cook without moving it until the skin is deep golden brown, about 4 minutes. Flip the chicken over so the skin side is up and transfer the skillet to the oven. Roast the chicken until golden and cooked all the way through, 15 to 20 minutes (depending on the size). Set aside (leave the oven on).

Step 7

Put the carrots and 2 tablespoons oil from the chili crisp (again: just the oil, not the crispy bits) on a rimmed baking sheet. Season with salt and pepper and toss around until coated. Roast until deep brown but not charred, 15 to 20 minutes.

Step 8

ASSEMBLE AND SERVE: Scatter the lentils and radicchio on a serving plate.

Step 9

Place the carrots on top. Remove the chicken from the bones, cut it into thin slices, and snuggle these on top. Arrange the orange slices around the plate and top with a generous amount of chili crisp.