Roast chicken and pumpkin with black lentils and hazelnut picada recipe Cut the squash into wedges, then peel and deseed each piece. Put into a roasting-tin in which it can lie, with the chicken joints, in a single layer (you may need to use two tins). Add the olive oil and season, then turn everything over with your hands to make sure it's well coated. Arrange the chicken skin-side up. Drizzle with 3 tbsp of the sherry. Put in the oven for 40 minutes. By this time the chicken should be cooked through and the pumpkin tender and slightly caramelised. Meanwhile, put the lentils in a pan with the onion, garlic, celery, bay and thyme, and cover with water. Bring to the boil then turn down the heat and simmer for 15 to 30 minutes until tender, depending on their age. Do keep an eye on them as you absolutely do not want mush! As soon as they are just tender, take them off the heat and drain. Remove the onion, herbs, celery and garlic and stir in the extra-virgin olive oil and lemon juice. Cover and keep warm. To make the picada pour the oil into a small frying-pan and set over a medium-low heat. To test for the correct temperature, dip a bit of bread in the oil. If it sizzles, reduce the heat slightly and add the bread in a single layer. Fry for two to three minutes until it is a pale caramel colour. Spread on paper towels and leave to cool. Finely chop the hazelnuts. Break the bread into chunks, put in a paper bag and crush to coarse crumbs using a rolling-pin. Finely chop the rest of the ingredients and mix everything together. Transfer the chicken and pumpkin to a heated serving platter and spoon the lentils around. Drizzle the chicken with the remaining sherry, scatter on the picada and serve immediately.