Step 1

Preheat oven to 400°F and put a kettle of water on the stove to boil.

Step 2

Remove the tops and bottoms from the carrots (no need to peel1).  Halve them lengthways then chop into sections about the size of your little finger.  Place on a lined sheet tray, drizzle with a little olive oil and season with a pinch of salt.  Toss to coat in the oil, then roast on the top shelf of the oven for about 20-25 minutes or until nicely browned and soft enough to eat (turn halfway thorugh cooking).

Step 3

Put the chicken in a bowl with 1-2 tbsp olive oil, the Parisienne herbs and a pinch of salt.  Rub the seasoning into the chicken.

Step 4

Heat 1 tbsp. of olive oil in skillet over medium-high heat.  Brown the chicken for 2 minutes on each side.  Transfer to a sheet tray and roast on the top shelf of the oven for 23-25 minutes until fully cooked through.

Step 5

While chicken is roasting, halve, peel, and thinly slice the red onion into half moons.  Peel and dice the garlic (or use a garlic press) and roughly chop the parsley.  Drain the lentils and rinse under cold water.

Step 6

Wipe out the skillet and heat 1 tbsp of olive oil of medium heat.  Add the onion.  Stir and cook until soft (about 5 minutes) then add the garlic.

Step 7

Cook for one minute more and add the stock.  Bring to a boil, then reduce heat and simmer until reduced by about half (approximately 5 minutes).

Step 8

Mix in the lentils and crème fraîche.  Heat until piping hot, then remove from heat.

Step 9

When chicken and carrots are cooked, remove from the oven and let the chicken rest for 3-5 minutes. Then cut each chicken breast into approximately 6 even pieces.

Step 10

Stir into the lentil mixture the parsley and half of the balsamic mustard.  Add salt, pepper, and more mustard to taste.  Reheat if necessary.

Step 11

Ladle the lentil mixture evenly into 4 bowls, then arrange roasted carrots and spiced chicken on top.