Method:

• Heat oven to 180°C and line the bottom or a large roasting tin with a sheet of non-stick baking paper. Lay the chicken (skin side up) over the bottom of the tin.

• Whisk the other ingredients except the parsley together and pour over the chicken. Roast for approximately 1 hour until the chicken is well coloured and cooked through.

• While the chicken is cooking, heat a large deep-frying pan over a medium heat and melt the margarine. Add the carrots and cook for 2-3 minutes stirring to coat. Add the orange juice and bring to the boil, turn down to a simmer and cook for 5-6 minutes until just beginning to soften.

• Gently stir in the miso and honey/maple syrup to form a sauce. Season lightly with salt and pepper then increase the heat to medium and cook for a further 3-4 minutes until the sauce forms a glaze and the carrots are tender. Scatter with the sesame seeds if using.

• Arrange the chicken on a warmed serving platter along with the carrots and garnish with the chopped parsley.
  
  louismann
  
  First published in the JC September 9 2022