Name: Roast Chicken with Oven-Glazed Carrots and Warm Parsley Sauce
Yield: 4 Servings
Ingredients: 1 whole 3–3 1/2 pounds chicken, giblets reserved for another use, wing tips trimmed; Kosher salt and freshly ground black pepper; 5 tablespoons olive oil, divided; 2 garlic cloves, 1 halved, 1 minced; 1 1/4 pounds carrots, peeled, cut into 1-inch chunks; 1 teaspoon honey; pinch of cayenne pepper; 1/4 cup chopped flat-leaf parsley leaves; Zest and juice of 1 lemon

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