This recipe highlights the beauty of one-pot cooking!  And not just any pot, that marvelous Dutch oven that for me, should be a staple item in everyone’s kitchen.  Cooking a whole chicken low-and-slow right on top of a tasty mix of carrots, shallots, fresh ginger and garlic makes for a moist chicken, and also tender veggies. After the chicken and veggies have cooked for a couple hours in a low-heat oven, you crank the heat up to achieve that crispy brown skin on the roast chicken which is a must.  And don’t skimp on the tasty glaze that finishes the entire pot off:  a scrumptious mixture of fresh lime juice, oil, garlic and a pinch of crushed red pepper flakes for heat.

(To view this recipe, click on the following link: (https://www.bonappetit.com/recipe/chicken-with-honey-glazed-carrots-and-ginger)

Tagged: Bon Appetit, Bon Appetit magazine, carrots, chicken, Chicken with Honey-Glazed Carrots and Ginger, chicken with vegetables, Dutch oven, fresh ginger, garlic, ginger, honey-glazed carrots, lime juice, one-pot cooking, roast chicken, shallots, slow-roasted