Ingredients

• 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

Instructions

1. 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.
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°F, 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°F. 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.