Step: 1/11

Peel and finely dice the onions. Peel and finely dice the carrots. Finely chop the parsley stalks.

Step: 2/11

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.

Step: 3/11

Remove the chicken and set aside. Fry the vegetables in the tin over a medium heat for 3-4 minutes.

Step: 4/11

Add the tomato, stir briefly, then stir in two-thirds of the stock.

Step: 5/11

Return the chicken to the tin and place in a preheated oven at 180°C (160°C fan, gas 4).

Step: 6/11

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.

Step: 7/11

Rinse the lentils under cold water and drain well.

Step: 8/11

After about 55 minutes roasting, heat the honey in a pan and pour in the balsamic vinegar and red wine.

Step: 9/11

Add the cooked lentils and the remaining stock to the pan and mix well.

Step: 10/11

Spread the lentil mixture around the chicken in the tin and roast for another 25 minutes.

Step: 11/11

Remove the roasted chicken from the tin, season the vegetables and lentils with salt and pepper and serve together with the chicken.