Slow-Roasted Chicken with Honey-Glazed Carrots and Ginger

Ingredients for Slow-Roasted Chicken with Honey-Glazed Carrots and Ginger

• 1 (3 1/2–4-lb.) chicken

• Sal kosher

• 1 head of garlic, halved crosswise, plus 4 cloves, thinly sliced

• 675g carrots, scrubbed, cut in half

• 8 small shallots, peeled

• 1 (2") piece ginger, unpeeled, thinly sliced

• 2 colheres de sopa de manteiga sem sal

• 1 colher de sopa de mel

• 2 colheres de sopa de azeite de oliva extra-virgem

• 1 colher de chá de flocos de pimenta vermelha triturada

• 60ml de suco de limão fresco

Preheat oven to 121°C. 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 68°C, 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 232°C. 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.

Aviso Legal

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