Thai Chicken with Carrot-Ginger Salad

• 2 tablespoons unsalted butter, softened
• 3 garlic cloves; 2 chopped, 1 crushed
• 4 teaspoons Thai green curry paste (available in the international aisle)
• 4 teaspoons finely chopped peeled ginger
• Grated zest and juice of 3 limes
• 4 skin-on, bone-in chicken breasts (2 to 2 1/2 pounds)
• Kosher salt
• 1 tablespoon vegetable oil
• 1 pound carrots
• 2 tablespoons chopped fresh cilantro

1. Preheat the oven to 450 degrees F. Place a rack in a roasting pan.
2. Mix the butter, chopped garlic, curry paste, 3 teaspoons ginger, the zest of 2 limes and the juice of 1 lime in a bowl.
3. Season the chicken with salt.
4. Loosen the skin and rub the curry butter underneath.
5. Place skin-side up on the rack and pour about 1/2 cup water into the pan.
6. Roast until the chicken is cooked through and the skin is crisp, 20 to 25 minutes.
7. Meanwhile, mix the crushed garlic with the remaining 1 teaspoon ginger, the zest of 1 lime and juice of 2 limes.
8. Whisk in the vegetable oil.
9. Shave the carrots into ribbons with a vegetable peeler and toss with the dressing.
10. Add the cilantro and 1/2 teaspoon salt and toss.
11. Serve the chicken with the carrot-ginger salad.
12. Per serving: Calories 407; Fat 20 g (Saturated 7 g); Cholesterol 126 mg; Sodium 235 mg; Carbohydrate 16 g; Fiber 4 g; Protein 41 g
13. Photograph by Antonis Achilleos

unsalted butter, garlic, green curry, peeled ginger, limes, skin, kosher salt, vegetable oil, carrots, fresh cilantro

Taken from www.foodnetwork.com/recipes/food-network-kitchens/thai-chicken-with-carrot-ginger-salad-recipe.html (may not work)