Corporate Catering Services | Chicken with Miso, Ginger, and Carrots
post-template-default,single,single-post,postid-10159,single-format-standard,ajax_leftright,page_not_loaded,,qode-child-theme-ver-1.0.0,qode-theme-ver-3.5,wpb-js-composer js-comp-ver-5.1.1,vc_responsive


Chicken with Miso, Ginger, and Carrots

  |   Recipe, Seasonal Dish of the Month


4 skin-on, bone-in chicken thighs

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



  1. Preheat oven to 180°.
  2. Place chicken in a large ovenproof dish. 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.
  3. Bake at 180° for 45 minutes. Remove pan from oven. Turn chicken over, and cover pan tightly.  Bake at 180° 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.
  4. Preheat grill.
  5. Grill chicken and carrots 3 minutes or until skin is browned. Drizzle with drippings; sprinkle with carrot tops and serve.