Method:

Chicken:

• Preheat the oven to 170°C.
• Line a roasting dish with foil and place the chicken pieces on it. Season with salt and pepper.
• Mix together the olive oil, orange marmalade, lemon juice, mustard and thyme. Pour this over the chicken and toss. Make sure all the chicken pieces are skin-side up when roasting.
• Place in the oven and cook for 1 hour, or until cooked through.

Carrots:

• Place the carrots on a baking tray.
• Mix the olive oil, salt, pepper, orange juice, garlic and thyme together. Pour over the carrots.
• Place the carrots in the oven with the chicken.
• Roast until soft and caramelised (about 45 minutes), tossing halfway.
• Place the carrots on a serving dish and top with the roasted almonds
• Serve the chicken hot with the roasted carrots on the side.