Liquid Gold Roasted Chicken

Ingredients:

• 1 whole chicken, patted bone-dry with paper towels.
• 4-5 large carrots, peeled and cut into thick chunks.
• 2 large potatoes, wedged.
• 1 head of garlic, sliced in half crosswise.
• 1 red bell pepper, quartered.
• Fresh rosemary
• 3 tbsp butter, melted.
• 2 tbsp honey.
• 1 tbsp Feng He Garden First Extract Soy Sauce (for deep, savory complexity).
• 1 tsp Feng He Garden Black Vinegar
• 1 tsp smoked paprika.
• Salt and black pepper to taste.

Steps:

1. Prep the Bed:
   Preheat your oven to 200°C (400°F). Toss the carrots, potatoes, garlic, and peppers into a heavy Dutch oven with a light drizzle of oil. This creates a natural rack for the chicken to sit on.
2. Season the Bird: 
   Tuck the wing tips under. Rub the chicken generously with salt and pepper inside and out. Place the chicken on top of the vegetables.
3. The First Glaze: 
   Whisk together the melted butter, honey, Feng He Garden First Extract Soy Sauce, Feng He Garden Black Vinegar, and paprika. Brush half of this mahogany mixture over the skin.
   
4. The Initial Blast: 
   Roast uncovered for 40–45 minutes. This high heat starts the rendering of the fat and begins building that "mirror" finish.
   
5. The Second Coat: 
   Carefully remove the pot. Brush the remaining glaze over the chicken. This second layer is the secret to the intense and glossy shine.
6. The Finish: 
   Return to the oven for 20–30 minutes at 180°C (350°F) until the internal temperature reaches 74°C (165°F) and the skin is a deep, dark mahogany brow.
   
7. The Rest 
   Let the chicken rest in the pot for 15 minutes before carving. The vegetables will continue to soak up the incredible savory drippings and soy infusion.