One-Pot Chicken and Lentil Dinner

Cook 1 lb. bag of lentils according to directions on bag, with addition of bay leaf, and 1 tsp. salt.
Drain, reserving 1/2 cup of the cooking liquid (basically, enough to make the lentils a little soupy, but not floating in liquid).

In large, covered skillet or Dutch oven, brown
6 chicken drumsticks or thighs
in
1 Tbsp butter

Grind or mix together (I use mortar and pestle):
1 tsp dry rosemary
1/4 tsp cayenne powder
1/2  tsp dry basil
1/2 tsp marjoram
1 tsp garlic powder
1/2 tsp onion powder
1/4 tsp black pepper
1 1/2 tsp salt

Sprinkle over chicken while it browns in pan, turning to sprinkle and brown all sides When chicken is browned, or no longer pink on all outside surface, spoon cooked lentils with liquid evenly over chicken. Heat till bubbling, then turn to very low. Cook, covered 1 hour.

Add
2 carrots, diced
Cook another half hour, covered.

Sprinkle with chopped fresh parsley, oregano or basil before serving. And parmesan cheese if you like that stuff.
Excellent paired with a salad of spring greens and red wine vinaigrette.