Preheat the oven to 400°F (200°C).

Prep all ingredients as listed above.

Pat chicken dry with paper towels. Rub evenly with olive oil.

Season with salt, black pepper, garlic powder, onion powder, paprika, and rosemary, including under the skin.

Place chicken in a roasting pan or oven-safe skillet. Tuck lemon slices under and around the chicken and drizzle lemon juice over the top.

Roast for 25–35 minutes, until internal temperature reaches 165°F (74°C) and skin is golden brown. Remove from the oven and let rest for 5 minutes before slicing. Serve with pan juices and additional lemon slices.

Meanwhile, in a medium saucepan over medium heat, melt butter for the pumpkin soup.

Add onion and cook for 4 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant. Add nutmeg, cinnamon, and cayenne (if using), stirring to coat the onions. Mix in pumpkin puree and cook for 1 minute. Pour in broth and bring to a simmer. Reduce heat and simmer gently for 10 minutes, stirring occasionally. Stir in heavy cream, salt, and black pepper. Simmer for 5 more minutes. Remove from heat and stir in lemon juice if desired. Blend smooth if preferred. Serve hot, garnished with pumpkin seeds or fresh herbs.

Toast walnuts in a small dry skillet over medium heat for 2–3 minutes until fragrant. Remove and cool.

Prepare Salad: In a bowl, combine arugula, pear slices, toasted walnuts, and goat cheese. Whisk together olive oil, balsamic vinegar (or lemon juice), honey, salt, and pepper. Drizzle over salad and toss gently.

Prepare Lime Spritzer: mix lime and sparkling water.

Serve the roasted chicken with pan juices with pumpkin soup, bread, salad and lime spritzer.