Heat the oven to 400°F.

• Rinse and dry the carrots and parsnips. Cut the parsnips lengthwise into eight pieces. Leave the carrots whole.
• Peel the shallots and slice into rings about 1/4-inch thick.
• Chop the rosemary leaves.

In a mixing bowl, combine the parsnips, carrots, and shallots with 1 tablespoon oil, the honey, and half the rosemary. Season with salt and pepper. On a sheet pan, spread the vegetables in an even layer and roast in the oven, stirring once halfway through the cooking time, until browned and just tender, about 25 minutes. Meanwhile, cook the chicken.

• Season the chicken with salt and pepper.
• Cut half the lemon into thin slices and cut the other half into wedges.
• With your fingers, loosen the skin on the chicken breast and slip the lemon slices underneath.

In a frying pan, warm 1 tablespoon oil until hot but not smoking. Cook the chicken, skin side down, until well browned, about 7 minutes. Turn and continue cooking until the chicken is cooked through, about 5 minutes longer. Transfer to a plate and keep warm.

Return the pan used to cook the chicken to low heat, add the vinegar, 2 tablespoons water, and the remaining rosemary. With a wooden spoon or metal spatula, scrape up the caramelized bits at the bottom of the pan. Cook until the sauce has thickened slightly, about 2 minutes. Season with salt and pepper.

Transfer the chicken to individual plates and garnish with the lemon wedges. Toss the vegetables in the pan sauce and serve alongside the chicken.