Slow Roasted Chicken with Honey Glazed Carrots

Slow Roasted Chicken with Honey Glazed Carrots


  • 1 whole chicken
  • 1 head of garlic (halved)
  • 4 garlic cloves (thinly sliced)
  • 8 – 10 carrots (peeled and cut in half)
  • 2 large red onions (peeled and cut in quarters)
  • 5cm piece ginger (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
  • salt


  1. Preheat oven to 100°C. Season chicken generously with salt inside and out. Place head of garlic inside cavity; tie legs together if desired. Let it sit at least for 5 minutes and chill.
  2. In a Chef Supreme Casserole, combine carrots, red onions, ginger, butter, and honey. Season lightly with salt.
  3. Place chicken on top, nestling into vegetables. Cover and place in the oven.
  4. Bake for 2 hours then uncover and let rest for 30 minutes.
  5. Heat oil, sliced garlic and red pepper flakes in a Chef Supreme Casserole over medium heat until garlic is lightly browned. Once browned let cool. Stir in lime juice and season dressing with salt.
  6. Increase oven temperature to 200°. Place chicken on a baking tray and roast until skin is browned and crisp.
  7. Meanwhile, place casserole over medium-high heat; bring juices to a simmer. Reducing heat as needed, cook until vegetables are glazed. Keep warm over low heat until chicken is done.
  8. Serve chicken on top of vegetables with dressing drizzled over.