2 tb Olive Oil

  3 1/2 lb Broiling Chicken, quartered

      3 lb Mixed Root Vegetables,

           Peeled and cut up
      2 md Onions, peeled and cut in

           Wedges
      2 sm Cooking Apples, peeled,

           Cored, and thickly sliced
    2/3 c  Dried Green Lentils

      1 c  Apple Juice

  1 1/4 c  Chicken Broth

  Preheat oven to 375oF. Select at least a 6 quart ovenproof pot large
  enough in diameter to hold chicken in a single layer. Heat oil in pot
  over medium heat. Brown chicken in hot oil for 20 minutes, turning to
  brown both sides. Drain on paper towels. Add root vegetables and
  onion to hot oil in same pot. Saute for 4-5 minutes until vegetables
  begin to brown.
  Add apples, lentils, apple juice, and chicken broth. Mix well to cover
  lentils with liquid. Bring to a boil. Season to taste with salt and
  pepper. Add chicken, skin side up. Cover and bake at 375oF for 1 hour
  until juices run clear when chicken is pierces with a fork and
  lentils are tender.
  Note: To thicken pan juices, puree a few of the cooked vegetables
  with some of the pan juices in a blender. Stir back into remaining
  pan juices.