Kale and lentil pasta with tender-stem broccoli and lemon pepper chicken leg

1. Preheat oven to 200°C. Mix lemon zest, lemon juice, cracked black pepper, smoked paprika, salt and 1 tbsp olive oil into a paste. Score the chicken legs and rub thoroughly with the marinade, then roast skin-side up for 35–40 minutes until golden, caramelised and cooked through. 2. While chicken roasts, cook the pasta in well-salted boiling water until just al dente. Reserve 100ml pasta water before draining. 3. In a large frying pan over medium-high heat, add 1 tbsp olive oil and sauté the tenderstem broccoli for 4–5 minutes until charred at the edges and tender. Season with salt and pepper, then set aside. 4. In the same pan, add remaining olive oil and gently sauté sliced garlic for 1 minute. Add kale and cook for 2–3 minutes until wilted. Add cooked lentils and stock, stirring to combine and warm through. 5. Add the drained pasta to the kale and lentil mixture along with a splash of reserved pasta water and butter. Toss well over low heat until the sauce coats the pasta. Fold in the charred broccoli. 6. Toast breadcrumbs in a dry pan over medium heat for 2–3 minutes until golden and crunchy. Season with a pinch of salt and pepper. 7. Plate the pasta mixture in shallow bowls, top generously with finely grated parmesan and toasted breadcrumbs. Rest the roasted chicken leg on top and finish with a crack of black pepper and a small squeeze of lemon. Tip: For extra crispy chicken skin, pat the legs completely dry before applying the marinade and allow them to air-dry uncovered in the fridge for at least 1 hour — this helps render the fat and achieve a deep, caramelised crust without steaming.