Ingredients:

  • 1 whole chicken (about 4-5 lbs / 1.8-2.3 kg), preferably organic
  • 2 tablespoons olive oil (30 ml)
  • 1 teaspoon salt (5 g)
  • 1 teaspoon black pepper (5 g)
  • 1 tablespoon garlic powder (8 g)
  • 1 tablespoon dried thyme (5 g)
  • 1 lemon, halved
  • 1 lb. (450 g) baby carrots, peeled, or regular carrots cut into sticks
  • 3 tablespoons honey (65 g)
  • 1 tablespoon butter (14 g), melted
  • 1 teaspoon cinnamon (5 g)
  • Salt and pepper to taste

Instructions:

  1. Preheat the oven to 425°F (220°C).
  2. Remove giblets and pat the chicken dry with paper towels. Rub the chicken with olive oil, salt, pepper, garlic powder, and thyme. Stuff the cavity with halved lemon.
  3. Place the chicken breast-side up in the roasting pan.
  4. In a bowl, mix honey, melted butter, cinnamon, salt, and pepper. Toss the carrots in the mixture until evenly coated.
  5. Arrange the carrots around the chicken in the roasting pan.
  6. Roast for 15 minutes
  7. Rest the chicken for 10 minutes before carving.
  8. Serve warm with caramelized carrots on the side.