Ingredients of Thai Chicken with Carrot-Ginger Salad

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

How to Prepare the Recipe :

First of All Preheat the oven to 450 degrees F and Place a rack in a roasting pan.
Now Mix the butter with curry paste and chopped garlic Add Three teaspoons ginger zest of 2 limes and the juice of 1 lime in a bowl. 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 it until the chicken is cooked through and the skin is crisp about 20 to 25 minutes.During this 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.