Roast Spatchock with Baby Carrots, Chickpeas and Butter

Ingredients

• 2 bunches dutch carrots, scrubbed and trimmed
• 2 small spanish onions, thinly sliced
• 2 tbsp olive oil
• 4 spatchcock (500gm each), butterflied
• 400 gm canned chickpeas, drained and rinsed
• 180 gm pitted green olives
• 1 cup (loosely packed) mint
• 1 cup (loosely packed) coriander
• Chermoula butter
• 1 tsp coriander seeds
• 1 tsp cumin seeds
• ¾ tsp ground cinnamon
• ½ tsp chilli powder
• ½ tsp ground turmeric
• 185 gm unsalted butter
• 3 garlic cloves, finely grated
• 1½ tbsp lemon juice, or to taste
• 3 tsp honey