Preheat oven to 350 degrees.
In a large, deep oven safe frying pan (big enough to hold chicken and vegetables or two oven safe pans if you need), sauté the onion in about 2 tbsp olive oil over medium high heat for about 1 minute.
Add the carrots and lentils and sauté for about a minute.
Place the chicken skin side down or breasts in the pan and let brown for about 2 minutes, and then flip and let brown for an additional 2 minutes. Save marinade for next step.
Add the marinade, cup of white wine, cup of chicken broth and salt to pan and stir.
Let the liquid come to a simmer.
Place in the oven for about 35 minutes (30 minutes for breasts) and then add the broccoli.
Let cook for 10 minutes more
If using thighs and legs: Broil the chicken and vegetables for about 4-6 minutes to get them crispy. Chicken may crisp sooner than vegetables, so be prepared to take out chicken first so it doesn't burn
If using breasts: Broil the chicken and vegetables. The chicken should be broiled for 2 minutes, then remove from pan. Replace the vegetables in the oven and broil for an additional 4-6 minutes to get them crispy.
Serve it with the sauce from the pan.