Ingredients

1 medium chicken

500g baby carrots

1 lemon

10 cloves garlic

2 tsp cumin seeds

1 tbsp clear honey

100g butter

4 tbsp parsley, chopped

3/4 bay leaves

Method

Preheat the oven to 190 degrees.

Place the carrots into a roasting tray.

Halve the lemon and finely chop three garlic cloves.

Squeeze lemon juice over the carrots, add the chopped garlic, cumin seeds, honey, half the butter and plenty of seasoning.

Put the lemon halves, the remaining garlic cloves and the bay leaves into the cavity of the chicken and season.

Melt the remaining butter and brush all over the chicken, then place on top of the carrots.

Roast the chicken for 40 minutes then remove from the oven.

Take out the chicken and stir the carrots the in juice.

Return the chicken to the tray, baste with the juices and continue to roast for another 35-40 minutes until the chicken is cooked.

Remove the chicken and leave to rest.

Place the chicken on a platter with the sticky carrots all around and sprinkle with parsley.

Cooks Comments and Tips

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