Method: Heat oven to 180°C and line the bottom or a large roasting tin with a sheet of non-stick baking paper. Lay the chicken (skin side up) over the bottom of the tin. Whisk the other ingredients except the parsley together and pour over the chicken.
Roast for approximately 1 hour until the chicken is well coloured and cooked through. While the chicken is cooking, heat a large deep-frying pan over a medium heat and melt the margarine. Add the carrots and cook for 2-3 minutes stirring to coat.
Add the orange juice and bring to the boil, turn down to a simmer and cook for 5-6 minutes until just beginning to soften. Gently stir in the miso and honey/maple syrup to form a sauce. Season lightly with salt and pepper then increase the heat to medium and cook for a further 3-4 minutes until the sauce forms a glaze and the carrots are tender.
Scatter with the sesame seeds if using. Arrange the chicken on a warmed serving platter along with the carrots and garnish with the chopped parsley..
