Roast the chicken:
Pre-heat oven to 180°C.
Remove chicken along with liquid marinade from bag and transfer into lined baking pan, then cover loosely with foil or baking pan lid.
NOTE: Covering during cooking helps to infuse the flavour slowly into the chicken.
Place in the oven and cook for 70 minutes.
Remove the foil or lid, continue cooking for 15-20 minutes or until the skin is golden brown, juices run clear and internal temperature reaches 82°C in the thickest part of the chicken.
Once cooked, remove chicken from the oven and set aside for 5 minutes to rest before carving.
Save the roasting liquid and use as sauce or gravy (see instructions below).
For the sticky carrots:
Place the peeled carrots on a lined baking tray. Drizzle over the oil and honey and toss to coat. Season generously with salt & pepper. Roast the carrots in the oven for about 20 minutes, until starting to brown but still tender.
Melt the butter in a small saucepan until it starts to foam a little. Add the hazelnuts and toast for a few minutes until golden. Remove from the heat, add in the garlic and swirl to coat the hazelnuts.
When you’re ready to serve, place the honey carrots on a serving platter, spoon over the hazelnuts and crumble over the goat cheese. Finish with a sprinkle of fresh thyme.
A simple and delicious finishing sauce:
Melt 2 tablespoons of butter in a pan over medium-high heat for 1-2 minutes.
Add 2 tablespoons of flour and stir continuously until smooth and no lumps remain.
Gradually add the liquid from the roasted chicken while whisking until smooth after each addition.
Continue to simmer for 2 minutes then serve together with the chicken & sticky carrots.