Meltingly Tender Chicken with Miso, Ginger, and Carrots

Name: Meltingly Tender Chicken with Miso, Ginger, and Carrots
Total time: 2 h 10 min
Yield: Serves 4 (serving size: 1 chicken thigh and 3 carrot halves)
Ingredients: 4 skin-on, bone-in chicken thighs (about 28 ounces); 16 large garlic cloves, peeled and divided; 1 (2-inch) piece fresh ginger; 6 large carrots with tops, trimmed and peeled; 2 tablespoons white miso

6 Ratings
6 Reviews

There is very little hands-on prep here; your oven does most of the work. The combination of flavors is exuberant, and the texture of the chicken is as succulent as can be.

By Rozanne Gold

Recipe by Cooking Light August 2015

Gallery

Credit: Brian Woodcock; Styling: Paige Hicks

Recipe Summary

hands-on:

12 mins

total:

2 hrs 10 mins

Yield:

Serves 4 (serving size: 1 chicken thigh and 3 carrot halves)

Nutrition Info

Ingredients

4 skin-on, bone-in chicken thighs (about 28 ounces)
16 large garlic cloves, peeled and divided
1 (2-inch) piece fresh ginger
6 large carrots with tops, trimmed and peeled
2 tablespoons white miso

Directions

Step 1
Preheat oven to 300°.

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Step 2
Place chicken in a large ovenproof skillet. Grate 4 garlic cloves, and spread over chicken. Add remaining 12 garlic cloves to pan. Grate ginger; add to pan. Halve carrots lengthwise; add to pan. Chop carrot tops to equal 2 tablespoons; set aside. Spread miso evenly over chicken and carrots, tossing to coat. Arrange chicken, skin side down; cover pan tightly with foil.
Step 3
Bake at 300° for 45 minutes. Remove pan from oven. Turn chicken over, and cover pan tightly. Bake at 300° for 1 hour. Remove pan from oven. Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings into bag (leave solids in pan); let drippings stand 5 minutes (fat will rise). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a small bowl, stopping before fat layer reaches opening; discard fat.
Step 4
Preheat broiler.
Step 5
Broil chicken and carrots 3 minutes or until skin is browned. Drizzle with drippings; sprinkle with carrot tops.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

Per Serving:

330 calories; fat 17.5g; saturated fat 4.8g; mono fat 7.3g; poly fat 3.5g; protein 29g; carbohydrates 14g; fiber 4g; cholesterol 157mg; iron 2mg; sodium 422mg; calcium 57mg.

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Michelle

08/06/2017

I would make this meal over and over again. After reading some of the reviews, I did add quartered potatoes. I did not use the tops of the carrots. Didn't use as much garlic but did use more miso. Served it with rice and salad. My husband loved it.

EllenDeller

04/30/2017

How could something so incredibly delicious be so ridiculously simple? I used just two cloves of garlic, as too much garlic is just too much garlic. No other changes except to do the whole thing in a big black iron skillet with a lid (no foil needed) and to put in some quartered yukon gold potatoes to cook with everything else. Served with some steamed asparagus, and we couldn't stop exclaiming how good it is!

daneanp

08/06/2016

The chicken just melts off the bone. Super yummy. I found the white miso in my local Asian market and really loved the flavor it added to the dish. My only complaint is the carrots were mushy at the end. Next time, they only go in for the last hour.

PKFletcher

08/11/2015

Made this recipe last night. I substituted acorn squash cubes for carrots because I had them on hand. I also will use the tip on how to separate fat from drippings with a zip lock bag again. We had the leftovers for lunch. Yummy. The next time I make it I am going to rub the garlic and miso under the thigh skin for even more flavor.

LauraMcGhghy

07/24/2015

This recipe is delicious and because you just let it cook - so easy! Great for company as it turns out beautifully and tastes amazing. I'm usually not a fan of cooked carrots but used Heirloom carrot (purple, yellow, orange) and they were as delicious as the chicken in this dish.

It also makes the house smell so good!

Jruebke

07/24/2015

I love, love, loved this! The cooking time was almost 2 hours but it's mostly "hands off" time. My family kept asking if it was done yet, even the teenager (who said this was the best thing all summer). I took leftovers to work and everyone was jealous-they had to eat cafeteria food.

The flavors were very good, chicken was 'meltingly' tender and carrots were just right.

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