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Caramelized Honey-Lime Chicken with Roasted Winter Veggies

Ingredients

  • 1 free range whole chicken
  • 10 oz organic baby potatoes cut in halves
  • 10 oz farm carrots chopped in big pieces
  • 6 oz parsnips chopped in big pieces
  • Marinade ingredients:
  • 2 limes juice and zest
  • 3 Tbsps raw honey
  • 2 Tbsps ginger powder
  • 1 Tbsps smoked paprika
  • 4 garlic cloves minced
  • 4 Tbsps extra virgin olive oil or avocado oil
  • 2 tsp sea salt
  • 1 tsp freshly ground pepper
  • Fresh rosemary sprigs

Instructions

  • Whisk marinade ingredients in a small bowl.
  • Rub the marinade all over the chicken, then place it all in a large resealable bag. Marinate chicken in the fridge for up to 24 hours.
  • Preheat the oven at 350F. Place the chicken with all the marinade juices in a roasting tray together with potatoes, carrots, parsnip, and fresh rosemary sprigs. Roast for 1.30 to 2 hours or until the thigh juices run clear when tested with a skewer.
  • When the chicken is done, place it in a new dish, cover with aluminium foil and let it rest for 15 minutes before carving.