clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Roast Chicken 101 with Honeyed Carrots


  • Whole, or 1/2 chicken
  • Salt, to taste
  • Pepper, to taste
  • 6 carrots, sliced into 1/2 inch rounds
  • 3 tbsp butter
  • 2 tbsp agave nectar or honey
  • 2 tbsp parsley


For the Chicken

  1. Preheat oven to 450 degrees.
  2. Wash your chicken, and pat dry with paper towels.
  3. Salt and pepper chicken, adding other seasonings such as rosemary if desired.
  4. Roast for 45 minutes. It does not need to be on a rack of any kind! Thermometer, inserted in thickest part of thigh meat – not touching bone – should read 165 degrees or slightly higher. Check this when you take it out after 45-60 minutes.
  5. Remove from oven and allow to stand 15 minutes before serving.

For the Honey Carrots

  1. While the chicken is cooking, melt butter in a skillet and add the carrots. Cook at medium heat for about 8 minutes. Add the agave, parsley, salt & pepper. Toss to coat. Cook for another 2-3 minutes. A nice brown coating should form on the carrots. Turn off heat and set aside until ready to serve.