Roast Chicken Breast and Carrots with Hazelnut Pesto

I’m a super busy lady with 2 grand boys, a beauty shop, 2 community bands and a penchant for baking and cooking. I consider myself somewhat of a gourmet

subheading: Hot Honey:

2 cupsclover honey

1 teaspooncrushed red pepper flakes

⅓ cupsliced jalapeño

⅓ cupsoy sauce

1 teaspoonroasted garlic cloves

1 teaspoonberbere

subheading: Chicken Breast:

olive oil

2 skin-on chicken breasts with wing tip

salt and freshly ground black pepper, to taste

subheading: Hazelnut Pesto:

½ cuptoasted hazelnuts

1 cupbasil, cleaned and chopped

1 cupparsley, cleaned and chopped

⅓ cupgrated Parmesan cheese

1 clovegarlic, minced

2 to 3 tablespoonsextra-virgin olive oil

salt, to taste

subheading: Roasted Carrots:

6 heirloom carrots

1 teaspoonolive oil

2 teaspoonsbutter

salt and freshly ground black pepper, to taste

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