Slow Roasted Chicken With Honey Glazed Carrots And Ginger Recipes

SLOW-ROASTED CHICKEN WITH HONEY-GLAZED CARROTS AND GINGER

Steps:

• 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.

HONEY-GLAZED CHICKEN AND CARROTS

Steps:

• Cook and drain noodles as directed on package.
• Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Add chicken, bacon, onion and carrots. Cook 8 to 10 minutes, stirring occasionally and turning chicken once, until chicken is browned.
• Stir in honey, vinegar and thyme. Reduce heat to medium. Cover; cook 5 minutes. Uncover; cook 5 to 8 minutes longer, stirring frequently, until vegetables are tender and juice of chicken is clear when center of thickest part is cut (180°F). Serve over noodles.

SLOW COOKER HONEY GARLIC CHICKEN

Steps:

• Place the chicken thighs in an even layer in the slow cooker.
• Whisk together the honey, soy sauce, crushed red pepper, garlic, ginger, vinegar, brown sugar, sesame oil and a few good grinds of black pepper in a large glass measuring cup or a medium bowl until combined. Pour the mixture over the chicken. Cover and cook on low until the chicken is cooked through and fork-tender, 6 to 8 hours. (Alternatively, cook the chicken on high for 4 hours.)
• Turn the slow cooker up to high. Whisk together the cornstarch and 2 tablespoons cold water in a small bowl to make a slurry, then mix the slurry into the sauce until combined. Submerging the sauce in the sauce as much as possible. Cover and cook on high until the sauce is thickened to the consistency of a glaze, about 30 minutes.
• Transfer the chicken and sauce to a platter. Sprinkle with the scallions and toasted sesame seeds and serve with white rice.