Nickel Allergy Friendly Honey Glazed Roast Chicken with Carrots

Total time1 hr 45 min

Prep time20 min

Cook time1 hr 15 min

Nickel Allergy Friendly Honey Glazed Roast Chicken with Carrots

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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
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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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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