with Carrot Ginger Slaw

Makes 4 servings

40 minutes

15 minutes


  • 2 Tbsp. unsalted butter, softened
  • 3 garlic cloves; 2 chopped, 1 crushed
  • 4 tsp. Thai Green Curry Paste (Aisle 8)
  • 4 tsp. finely chopped peeled Ginger
  • Grated zest and juice of 3 Limes
  • 4 skin-on, bone-in chicken breasts (2–2.5 lbs.)
  • Kosher Salt
  • 1 Tbsp. Vegetable Oil
  • 1 lb. Carrots (use Rainbow for a punch!)
  • 2 Tbsp. chopped fresh Cilantro


1. Preheat the oven to 450 degrees F. Place a rack in a roasting pan. Mix the butter, chopped garlic, curry paste, 3 teaspoons ginger, the zest of 2 limes and the juice of 1 lime in a bowl.

2. Season the chicken with salt. Loosen the skin and rub the curry butter underneath. Place skin-side up on the rack and pour about 1/2 cup water into the pan. Roast until the chicken is cooked through and the skin is crisp, 20 to 25 minutes.

3. Mix the crushed garlic with the remaining 1 teaspoon ginger, the zest of 1 lime and juice of 2 limes. Whisk in the vegetable oil. Shave the carrots into ribbons with a vegetable peeler and toss with the dressing. Add the cilantro and 1/2 teaspoon salt and toss. Serve the chicken with the carrot-ginger salad.

Recipe sourced from The Food Network Kitchen

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