Peel and finely dice the onions. Peel and finely dice the carrots. Finely chop the parsley stalks.
Season the chicken inside and out with salt and pepper. Heat the oil in a roasting tin and fry the chicken for 5 minutes on all sides.
Remove the chicken and set aside. Fry the vegetables in the tin over a medium heat for 3-4 minutes.
Add the tomato, stir briefly, then stir in two-thirds of the stock.
Return the chicken to the tin and place in a preheated oven at 180°C (160°C fan, gas 4).
Meanwhile, rinse and drain the lentils. Place in a pan, cover with plenty of water and bring to the boil. Reduce the heat, cover and simmer for 15 minutes until tender but not too soft.
Rinse the lentils under cold water and drain well.
After about 55 minutes roasting, heat the honey in a pan and pour in the balsamic vinegar and red wine.
Add the cooked lentils and the remaining stock to the pan and mix well.
Spread the lentil mixture around the chicken in the tin and roast for another 25 minutes.
Remove the roasted chicken from the tin, season the vegetables and lentils with salt and pepper and serve together with the chicken.