Slow Roasted Chicken with Honey Glazed Carrots

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.

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