Caramelized Honey-Lime Chicken with Roasted Winter Veggies

Caramelized Honey-Lime Chicken with Roasted Winter Veggies 

Serves about 4

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.