Preheat the oven to 400°F (200°C).

Pat the chicken dry with paper towels and 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 the internal temperature reaches 165°F (74°C) and the 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 the butter for the pumpkin soup.

Add the onion and cook for 4 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.

Add nutmeg and cinnamon, stirring to coat the onions.

Mix in pumpkin puree and cook for 1 minute. Pour in the 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. 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.

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

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

Mix lime slices and sparkling water together.

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