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

• Sale 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 cucchiai di burro non salato

• 1 cucchiaio di miele

• 2 cucchiai di olio extravergine d'oliva

• 1 cucchiaino di fiocchi di peperoncino rosso tritato

• 60ml di succo di lime 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.

Avvertenza

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