Preheat oven to 200C/180C fan-forced. Line a large baking dish or tray with baking paper. Place the carrot, onion, and rosemary in the prepared dish and drizzle with the oil. Bake for 15-20 minutes or until lightly golden and tender.
Meanwhile, combine the harissa, 1 tbs lemon juice, and garlic in a shallow dish. Add the chicken and turn to coat. Set aside for 10 minutes to marinate.
Place the lentils, kale, and stock in the dish with the carrot mixture and stir to combine. Top with the chicken. Bake for a further 10-15 minutes or until chicken is cooked through. Top with labneh and a little lemon zest. Season and serve.
All credit for this recipe goes to Taste and the original source can be found here.
