Salt-Pepper-Paprika the chicken (or tofu) in advance to allow an even distribution throughout the meat with spices in the meat, rather than on it. If using a whole uncut chicken, place the bird on a cutting board, breast side down and remove the backbone by cutting down both sides; remove the backbone and reserve for making stock. Open the chicken like a book and then press down on either side to flatten. If the chicken is purchased in pre-cut parts; add spices per the recipe below and roast with the whole, bone-in breasts, legs and thighs lying flat in roasting pan; wings/drums are tucked under the other larger pieces of chicken.

Rinse the outside and inside cavity of the flattened chicken or pieces, pat dry with paper towel. Thoroughly clean the cutting board. Place the whole chicken (or pieces or tofu) in a dark coated or nonstick roasting pan, or a cast iron skillet, large enough to accommodate for roasting. Rub all over with the salt, pepper and paprika. Move to the refrigerator for a minimum of 2 hours or up to 24 hours.

30 minutes prior to roasting, preheat the oven to 475°. Slice into flat pieces the onion, lemon, garlic, celery, carrot. Remove the chicken from the refrigerator and place the prepped onion, lemon, garlic, celery and carrot under the chicken and pat the skin very dry another time. Place the olive oil in a small saucepan and gently heat over medium-low for 3-5 minutes so the oil does not splatter; a small wisp of smoke may appear. Carefully drizzle the oil over the prepared chicken. Use a paper towel to soak up any excess oil in the pan. Then transfer the chicken to the lowest oven rack. Roast the chicken, skin-side up in the preheated oven for 20-28 minutes.

In a medium pot, combine lentils, onion, two of the garlic cloves and the bay leaf with 6 cups water. Bring to a gentle boil over medium-high heat. Add salt to taste, cover, reduce heat to low and simmer 25 minutes, until lentils are cooked through but still have some texture (they should not be mushy). Taste and adjust salt. Remove bay leaf.

In a small bowl or measuring cup, mix together the balsamic, olive oil, and salt to taste.

Carefully drain the lentils. Return lentils to the pot. Stir dressing into lentils. Add optional goat cheese and stir until it has melted into the lentils. Season to taste with salt and pepper.

Cover a platter with baby kale and place lentils over the top. Serve with the chicken.

Remove the 165°F chicken (or tofu) from the oven and transfer to the cutting board. Cover loosely with foil. Allow to stand, cool for 10-15 minutes.

Remove foil and pull meat off the chicken and place on a plate. If using tofu, slice and place on a plate. Squeeze lemon from pan over the chicken or tofu. Serve with lentils. Enjoy!