Roast Chook W/ Honey Carrots

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Roast Chook w/ Honey Carrots

Yield 4-6

Author Lucy Tweed

Cook time

45 Min

Total time

45 Min

A perfect easy turn to, also the best way to roast chicken

Ingredients

• 450 g (1 lb) Dutch carrots, halved lengthways
• 400 g (14 oz) tin chickpeas, drained and rinsed
• 3 tablespoons honey
• 8 sprigs thyme
• 1 x 1.5 kg (3 lb 5 oz) whole chicken, spine removed and flattened
• 50 g (1¾ oz) butter, melted and kept hot
• 1 tablespoon sea salt
• 1 tablespoon olive oil

Optional

• Green salad and lemon cheeks for serving

Instructions

1. Preheat the oven to 180°C (350°F).
2. In a roasting tin, toss together the Dutch carrots, chickpeas, honey, and thyme.
3. Place the flattened chicken, skin-side up, on top of the vegetables in the middle of the roasting tin.
4. Pour the melted hot butter evenly over the chicken and sprinkle with sea salt. Drizzle olive oil and 160 ml of water over the vegetables.
5. Roast in the preheated oven for approximately 45 minutes or until the chicken is thoroughly cooked. To ensure doneness, use a meat thermometer inserted into the thickest part of the chicken - it should register at least 75°C (165°F).
6. Once done, remove the roasting tin from the oven and allow the chicken to rest in the tin with the vegetables for about 15 minutes.
7. While the chicken rests, prepare optional accompaniments such as a green salad and lemon cheeks.
8. Serve the roasted buttered chicken with the carrots and chickpeas alongside a green salad and lemon cheeks, if desired.

Nutrition Facts

Calories

902

Fat

58 g

Sat. Fat

24 g

Carbs

92 g

Fiber

46 g

Net carbs

46 g

Sugar

15 g

Protein

61 g

Sodium

2253 mg

Cholesterol

162 mg

This information is a guide only, and can vary due to a number of factors including precision of measurements, brands, ingredient freshness, or the source of nutrition data.