Marcus Recipe!

Preheat the oven to 425°F (220°C).

In a large bowl, toss the carrots and Brussels sprouts with olive oil, salt, black pepper, garlic powder, and onion powder. Set aside.

In a small saucepan, combine the orange juice, honey, and berbere spice blend. Heat over medium heat until it simmers, then remove from heat and set aside.

Place the whole chicken in a roasting pan. Rub the chicken with olive oil and season with salt and pepper, making sure to get under the skin for more flavor.

Stuff the cavity of the chicken with fresh thyme and any leftover orange juice mixture.

Arrange the carrots and Brussels sprouts around the chicken in the roasting pan.

Brush the chicken with the berbere orange glaze, reserving some for later.

Roast the chicken in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C).

Baste the chicken with the remaining glaze halfway through cooking.

Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving.

Serve the chicken with the roasted vegetables on the side.

Spice Level: