Slow-Roasted Chicken with Honey-Glazed Carrots and Ginger
A tender whole chicken slow-roasted to perfection, served with honey-glazed carrots, shallots, and ginger, finished with a spicy garlic-lime dressing. This dish combines sweet, savory, and tangy flavors for a memorable meal.
Ingredients
- •1 whole chicken
- •2 tablespoons Kosher salt
- •1 head garlic
- •1½ lb carrots
- •8 small shallots
- •1 piece ginger
- •2 Tbsp unsalted butter
- •1 Tbsp honey
- •2 Tbsp extra-virgin olive oil
- •1 tsp crushed red pepper flakes
- •¼ cup fresh lime juice
Cooking Instructions
- 1.
Preheat oven to 250°F. Season chicken generously with salt inside and out. Place head of garlic inside cavity; tie legs together if desired. Let sit at least 5 minutes or chill, uncovered, up to 2 days.
10 min
- 2.
Combine carrots, shallots, ginger, butter, and honey in a large Dutch oven or other heavy pot; season lightly with salt. Place chicken on top, nestling into vegetables so lid will sit tight. Cover; bake until an instant-read thermometer inserted into the thickest part of breast registers 155°F, about 2 hours. Uncover and let rest 30 minutes.
150 min
- 3.
Meanwhile, cook oil and sliced garlic in a small saucepan over medium until garlic is lightly browned, 6-8 minutes. Add red pepper flakes and let cool. Stir in lime juice; season dressing with salt.
8 min
- 4.
Increase oven temperature to 450°F. Place chicken on a rimmed baking sheet and roast until skin is browned and crisp, 10-14 minutes.
12 min
- 5.
Meanwhile, place pot over medium-high heat; bring juices to a simmer. Cook, reducing heat as needed, until vegetables are glazed, 10-12 minutes. Keep warm over low heat until chicken is done.
12 min
- 6.
Serve chicken on top of vegetables with dressing drizzled over.
5 min
