In a large sauce pan, cover chicken with wine, peppercorns, ½ teaspoon salt, 1 sliced lemon and 2 bay leaves. Add additional water to completely submerge chicken if not covered by wine. Bring to a boil, reduce to a simmer and cover. Cook 25 minutes or until chicken is cooked through. Meanwhile, prepare the carrots and onions. Preheat oven to 400°F. On a large baking sheet, toss carrots, onions, olive oil, honey and remaining ½ teaspoon salt. Spread in a single layer and roast 35 minutes or until carrots are tender.  Garnish with remaining fresh sliced lemon before serving.

As seen in Joy of Kosher with Jamie Geller Magazine Pesach 2012 - Subscribe Now