Braised Chicken Thighs with Creamy Lentil Ragù & Roasted Root Vegetables

Ingredients

• 8 pieces bone-in, skin-on chicken thighs, about 2 lbs total
• 4 tbsp extra virgin olive oil, divided
• 1 large yellow onion, diced
• 6 cloves garlic cloves, minced
• 2 medium carrots, cut into 1-inch pieces
• 2 medium parsnips, cut into 1-inch pieces
• 3 stalks celery, diced
• 1 cup green lentils, dry
• 1 can (28 oz) crushed San Marzano tomatoes, no sugar added
• 1 cup dry white wine, or vegetable broth
• 2 cups low-sodium chicken broth
• 4 sprigs fresh thyme
• 2 sprigs fresh rosemary