Roasted Chicken with Lemon & Lentils

Directions

1. Preheat the oven to 375˚F. Turn the chicken breast-side down on a cutting board and use sharp kitchen shears to carefully cut along one side of the spine (starting from the cavity). Cut the other side, then remove the bone. Open the bird like a book, flip it over, and flatten it — pressing down on the breast and turning the legs so they lie flat. Pat the skin dry with a paper towel.
2. Scatter the lentils, diced carrot, and chopped shallot over the bottom of a roasting pan or large baking dish. Lay the chicken cut side down, overtop. Pour the stock over the chicken and lentils. Squeeze the lemon over the lentils as well, adding the squeezed lemon pieces to the pan.
3. Drizzle the chicken with oil and sprinkle with salt and pepper, then rub to coat the skin well. Tuck a few sprigs of herbs around it and cover with a lid or some foil.
4. Slide the pan into the oven and bake for 30 minutes. Remove the lid or foil and bake for another 30 minutes, or until the lentils are tender, the chicken skin is golden and crisp, and its juices run clear. If you have a meat thermometer, the internal temperature of a meaty thigh should read 165˚F.
5. Tent with foil and let rest for 10 minutes before carving. Serve the chicken alongside the lentils.