Pre-heat the oven to 170°C.
Arrange the carrots, chickpeas, chicken, fennel seeds, cumin seeds in a large roasting tin. Drizzle with most of the olive oil and add some seasoning, tossing well to combine thoroughly. Cover the roasting tin with aluminium foil and roast for 20-25 minutes until the chicken is cooked through, with no pink showing, and the carrots are tender.
Remove from the oven, stir in the honey and parsley. Return to the oven uncovered for 5 minutes then remove. Spoon into a serving dish, drizzle with the remaining olive oil and garnish with the cinnamon sticks on the side.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.