Roasted Chicken with Parsnips and Carrots

Peel the carrots and parsnips and cut into small cubes. Peel the onions and finely chop.

Rinse the chicken and pat dry. Season chicken inside and out with salt and pepper. Heat the oil in a roasting pan over medium-high heat and cook the chicken until golden brown on all sides.

Remove chicken from the roasting pan. Sauté diced vegetables over medium heat until softened, stirring frequently.

Add the tomato paste and cook briefly while stirring, then pour in 2/3 of the chicken stock and deglaze pan, stirring up browned bits from bottom of pan.

Return the chicken, breast side up, to the roasting pan. Roast in a preheated oven at 350°F, on the 2nd rack from the bottom, until golden brown and cooked through, about 1 hour 20 minutes, basting frequently with broth. 

Meanwhile, sort the lentils, rinse and drain. Cover well with water and bring to a boil in a saucepan. Cook uncovered over medium heat until tender but not mushy, 15-20 minutes.

Drain lentils in a sieve, rinse with cold water and drain well.

After chicken has cooked for approximately 55 minutes, heat the honey in a small pan, then add the balsamic and red wine vinegars.

Pour in the remaining broth and the cooked lentils and mix well.

Transfer the honey-lentil mixture to the roasting pan and continue to cook until chicken is done (about 25 minutes more).