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Bon Appétit

Slow-Roasted Chicken With Honey-Glazed Carrots

4.0

(5)

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Photo by Marcus Nilsson, Food Styling by Rebecca Jurkevich, Prop Styling by Angharad Bailey

For this roasted chicken recipe, keep an eye on the vegetables as they glaze at the end—the honey can burn if given the chance. Cooking the chicken in a lidded pot over low heat lets the bird gently steam, resulting in meat that’s juicier than if you roasted it uncovered. When you’re ready to eat, crank up the oven to crisp up the skin.

Ingredients

4–6 servings

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

Preparation

  1. Step 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.

    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°, about 2 hours. Uncover and let rest 30 minutes.

    Marcus Nilsson

    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°. 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 (5)

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  • Very yummy and easy. Gratifying to make!

    • Anonymous

    • Philadelphia

    • 5/4/2020

  • Deee-licious! The juciest, most flavorful, easiest way to prepare a perfect chicken. We all loved it! My husband said that he thought it was the very best way to prepare a chicken - and being in our 60's we have eaten a lot of chickens. Definitely doing this again! In fact, this recipe made me decide to renew my subscription. BTW- I added the dressing to the glazed vegetables and just cooked it down. So good!

    • Sunny Florida!

    • 4/20/2018

  • The flavour of everything was great but I had to remove a lot of cooking liquid from the pot to get the vegetables to glaze.

    • Anonymous

    • GA

    • 3/3/2018

  • The chicken and vegetables were fine but the sauce is really tasty, and just drizzling the sauce over the top of the chicken and vegetables seems like a waste. Next time I would pass the sauce separately so that it can be spooned directly over the sliced chicken. In fact, the sauce is so easy and fast that I would make it to jazz up rotisserie chicken when time is short. Also, I added the crushed red pepper with the garlic and oil, instead of adding it after the garlic was browned.

    • Anonymous

    • Dunedin, Florida

    • 2/21/2018

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