Preheat the oven to 200°C.
Place butter, honey and carrots in a pot over a medium-low to low heat. Replace lid and cook gently till tender.
Mix the parsley, mustard, garlic and olive oil and spread all over the chicken, especially under the skin.
Bake the chicken for 35 minutes and then turn the oven onto grill and grill until the skin is crispy and golden. (Alternatively, cook on the braai.)
Place couscous in a bowl, pour over the hot stock, cover with cling wrap and set aside for 10 minutes. Fluff up with a fork, mix through the lemon juice and a generous glug of extra virgin olive oil.
Divide between four plates, top with the carrots and chicken and serve.
Words and image: Fairlady
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