Keep an eye on the vegetables as they glaze at the end—the honey can burn if given the chance.
- 4–6 servings
- 1 (3 1/2–4-lb.) chicken
- Kosher salt
- 1 head of garlic, halved crosswise, plus 4 cloves, thinly sliced
- 1 1/2 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
- 1/4 cup fresh lime juice
- Preheat oven to 250°F. 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 155°F, 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 450°F. 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.