Chicken with Miso, Ginger, and Carrots
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
- Preheat oven to 180°.
- 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.
- 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.
- Preheat grill.
- Grill chicken and carrots 3 minutes or until skin is browned. Drizzle with drippings; sprinkle with carrot tops and serve.