Slow-Roasted Chicken With Honey-Glazed Carrots And Ginger

1. 1

   Preheat oven to 250u00b0F. 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.

2. 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 155u00b0F, about 2 hours. Uncover and let rest 30 minutes.

3. 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.

4. 4

   Increase oven temperature to 450u00b0F. Place chicken on a rimmed baking sheet and roast until skin is browned and crisp, 10-14 minutes.

5. 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.

6. 6

   Serve chicken on top of vegetables with dressing drizzled over.

No additional tips available.