Roasted Chicken with Honey Glazed Carrots

Via Bon Appetit.

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  • 1 3½–4-lb. chicken
  • Kosher salt
  • 1 head of garlic, halved crosswise, plus 4 cloves, thinly sliced
  • 1½ lb. carrots, scrubbed, cut in half
  • 8 small shallots, peeled
  • 1 2″ piece ginger, unpeeled, thinly sliced
  • 2 Tbsp. unsalted butter
  • 1 Tbsp. honey
  • 2 Tbsp. extra-virgin olive oil
  • 1 tsp. crushed red pepper flakes
  • ¼ cup fresh lime juice
  1. Preheat oven to 250°. 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.
  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°, about 2 hours. Uncover and let rest 30 minutes.
  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.
  4. Increase oven temperature to 450°. Place chicken on a rimmed baking sheet and roast until skin is browned and crisp, 10–14 minutes.
  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.
  6. Serve chicken on top of vegetables with dressing drizzled over.
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