Morrocan Spiced Chicken with Honey Glazed Carrots & Chickpeas
- 1 Whole George & Jo's Chicken
- 12 Baby Carrots
- 5 Fresh Rosemary Stems
- 2 Tbsp Honey
- 1 Tin Chickpeas – Strained & Rinsed
- 3 Tbsp Moroccan Spice Rub
Preheat oven to 180 degrees. Splay whole chicken by removing neck and cutting down the spine. Place in oven tray. Coat chicken in Moroccan Spice rub, making sure the whole chicken in covered. Drizzle with olive oil and place in oven. Remove nearly all of greenery from baby carrots leaving a 2cm stem. Place carrots in bowl with honey and coat. Remove chicken from oven after 25 mins and add carrots, chickpeas & rosemary stems. Place back in oven and cook for a further 25 mins. Check chicken to ensure this is cooked through. Once cooked through remove from oven & serve.