|Paris Market Carrots|
Citrus and Honey Roasted Chicken with Cumin Lime Carrots
I love the way the tart citrus, smoky cumin and sweet honey combine throughout this meal. I started with a Dewberry Hills chicken (they've made their return to Wheatsville!) and stuffed the cavity with quartered limes and South Texas oranges. I brushed the chicken skin with a mixture of Round Rock Honey, Texas Olive Ranch Olive Oil, juice from one South Texas orange, cumin, salt and pepper.
Place chicken in a roasting pan and roast in a preheated oven at 375 degrees for 50-60 minutes (we left ours in a few minutes too long!). Let rest 15 minutes before serving.
Serve with Cumin Lime Carrots (we used our backyard harvest of Paris Market carrots), sliced avocados, lime wedges and cilantro.