Sugar, oh honey honey
1½ lb. carrots, scrubbed, cut in half2 Tbsp. extra-virgin olive oilPreheat oven to 250°. 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°, 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.
Increase oven temperature to 450°. 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.
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