Slow-roasted chicken with honey-glazed carrots and ginger

Ingredients for Slow-roasted chicken with honey-glazed carrots and ginger

• 1.5–1.8 kg chicken

• kosher salt

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

• 680 g carrots, scrubbed, halved

• 8 small shallots, peeled

• 5 cm piece ginger, unpeeled, thinly sliced

• 30 g unsalted butter, softened

• 15 ml honey

• 30 ml extra-virgin olive oil

• 5 ml crushed red pepper flakes

• 60 ml fresh lime juice

How to make Slow-roasted chicken with honey-glazed carrots and ginger

1. Preheat the oven to 120°C (fan 100°C). \

2. Season the chicken generously with salt, both inside and out. \

3. Place the head of garlic inside the cavity of the chicken and tie the legs together if desired. \

4. Allow the chicken to sit for at least 5 minutes, or chill it uncovered in the fridge for up to 2 days. \

5. In a large casserole dish or heavy pot, combine the carrots, shallots, ginger, butter, and honey. \

6. Season the mixture lightly with salt, then place the chicken on top, nestling it into the vegetables to ensure the lid fits tightly. \

7. Cover the dish and bake until an instant-read thermometer inserted into the thickest part of the breast registers 68°C, about 2 hours. \

8. Uncover the chicken and let it rest for 30 minutes. \

9. Meanwhile, heat the oil and sliced garlic in a small saucepan over medium heat until the garlic is lightly browned, about 6–8 minutes. \

10. Add the red pepper flakes and let the mixture cool. \

11. Stir in the lime juice and season the dressing with salt to taste. \

12. Increase the oven temperature to 230°C (fan 210°C). \

13. Place the chicken on a rimmed baking tray and roast until the skin is browned and crisp, about 10–14 minutes. \

14. While the chicken roasts, place the pot of vegetables over medium-high heat and bring the juices to a simmer. \

15. Cook the mixture, reducing the heat as needed, until the vegetables are glazed, about 10–12 minutes. \

16. Keep the vegetable mixture warm over low heat until the chicken is done. \

17. Serve the chicken on top of the vegetables, drizzling the dressing over before serving.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.