Ingredients:
- 1 (3½-4 pound) chicken
- Kosher salt
- 1 head garlic (halved crosswise)
- 4 cloves garlic (thinly sliced)
- 1½ pounds carrots (scrubbed, cut in half)
- 8 small shallots (peeled)
- 1 (2 inch) piece ginger (unpeeled, thinly sliced)
- 2 tablespoons unsalted butter
- 1 tablespoon honey
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon crushed red pepper flakes
- ¼ cup fresh lime juice
Directions
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.
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.
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.
Increase oven temperature to 450° F.
Place chicken on a rimmed baking sheet and roast until skin is browned and crisp, 10-14 minutes.
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.
Serve chicken on top of vegetables with dressing drizzled over.