Black Pepper Free Honey Glazed Roast Chicken with Carrots
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Learn more →Ingredients
4 servings
- 1 whole chicken (3.5–4 lb)
- 1 lb carrots, peeled and cut into 2-inch pieces
- 1 medium yellow onion, cut into wedges
- 6 cloves garlic, smashed
- 1 ½ tsp salt, divided
- 2 tbsp olive oil
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 lemon, halved
For the glaze
- 2 tbsp coconut oil, melted
- 3 tbsp honey
- 1 tbsp apple cider vinegar
- 1 tsp fresh ginger, finely grated
- ½ tsp ground turmeric
- ¼ tsp ceylon cinnamon
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Toss the carrots and onion wedges with the olive oil and 1/2 tsp salt in a large roasting pan or oven-safe skillet, then spread them in an even layer across the bottom of the pan. Scatter the smashed garlic cloves over the vegetables.
- 2
Combine the melted coconut oil, honey, apple cider vinegar, grated ginger, turmeric, and Ceylon cinnamon in a small saucepan over low heat. Stir until the honey is fully dissolved and the glaze is smooth, about 1–2 minutes. Remove from heat.
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