Prep the ingredients per the instructions above.

Preheat the oven to 400°F (200°C).

Pat chicken dry with paper towels and rub evenly with olive oil.

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

Place the 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 the skin is golden brown. Let rest for 5 minutes before slicing.

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). Stir to coat the onions. Mix in pumpkin purée and cook for 1 minute. Pour in chicken 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. Blend smooth if preferred and stir in lemon juice if desired.

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

In a bowl, combine arugula, pear slices, toasted walnuts, and goat cheese.

In a small bowl, whisk together olive oil, balsamic vinegar (or lemon juice), honey, salt, and pepper. Drizzle over salad and toss gently.

Prepare the lime spritzer by mixing lime slices and sparkling water.

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