Peel the celeriac and chop into small squares. Peel onion and cut into 1/8 boats. Break up the garlic, but keep on the peel. Chop carrots into smaller pieces.
Place all the vegetables, lentils, raisin and nuts in a hotpot – use your hands to mix in cardamom, salt, cumin and fresh ground pepper.
In a bowl stir together all ingredients for the marinade. Now your should try to loosen the skin of the chicken to get your marinade rub down underneath the skin. Use you hands to open op the skin from the neck, work your way down until you have loosened the skin around the entire chicken. pour down the marinade, and rub the chicken thoroughly so all the marinade is divide around inside the pocket of skin. Remove the core of the apples and chop them in chunks. Stuff the chicken with the apples and tie together the legs of the chicken to keep the apples inside.
Place the chicken on top of all the veggies, place rosemary around and underneath the chicken, and gently pour in the red wine and fill up with water so that it touches the downside of the chicken. Finish with a drizzle of salt, fresh ground pepper and place a few lemon slices on and around the chicken. Put on the lid of the hot pot.
Place the hot pot inside the cold oven. Turn on the oven at 250 ºC / 500 ºF. Roast for 1,5 hours.
Notes
Serve the dish in the hot pot… have a wonderful dinner!