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Keep an eye on the vegetables as they glaze at the end—the honey can burn if given the chance.
Ingredients
4–6 servings
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
Step 6
Serve chicken on top of vegetables with dressing drizzled over.
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Reviews (2)
Back to TopSadly this recipe is a lot of work with minimal results. I followed the recipe exactly and, while the flavors are nice, the cooking method is all wrong. The twice cooking of things is unnecessary & not benefitial. We wont make this again.
Anonymous
Nashville, TN
12/6/2020
great dish
Anonymous
israel
4/13/2019