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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.
Recipe information
Yield
4–6 servings
Ingredients
1
1
1½
8
1
2
1
2
1
¼
Preparation
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.
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.
How would you rate Slow-Roasted Chicken With Honey-Glazed Carrots?
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Reviews (5)
Back to TopVery 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