CORIANDER CHICKEN THIGHS WITH MISO-GLAZED ROOT VEGETABLES
The root vegetables in this dish have a secret umami booster: miso paste. This recipe also offers a delicious way to use those oft-discarded beet and turnip greens. If you cant find beets or turnips with greens, simply reduce the amount of each vegetable to 1/2 pound.
Provided by Rhoda Boone
Categories Chicken Bake Kid-Friendly Dinner Carrot Parsnip Turnip Honey Soy Sauce Quick and Healthy Dairy Free Peanut Free Tree Nut Free Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 400°F. Set racks in the upper and lower thirds of the oven. In a large bowl, pat the chicken dry with paper towels. Add 1 tablespoon oil and toss to coat. Season chicken all over with 1 teaspoon salt, 1/2 teaspoon pepper, and coriander. Rub in seasoning and set aside at room temperature.
- In a large bowl, whisk together 2 tablespoons oil, miso paste, vinegar, soy sauce, honey, and 1/2 teaspoon each salt and pepper. Add vegetables and garlic cloves to the bowl and toss to coat. Transfer to a rimmed baking sheet, place on the upper rack of the oven, and roast until softened and browned, 40 to 45 minutes, tossing a few times during roasting. Peel garlic and discard skins.
- Meanwhile, heat a large skillet over medium-high heat with 1 tablespoon oil. Once hot, add half the chicken thighs skin side down. Cook until skin is golden brown, 6 to 8 minutes. Remove from skillet and place skin side up on a second rimmed baking sheet. Repeat with remaining chicken thighs, reserving skillet with fat after cooking. Transfer baking sheet to lower rack of oven and roast until the chicken's internal temperature reaches 165°F, 12 to 15 minutes more.
- Discard stems from reserved beet and turnip greens; wash and roughly chop the leaves. Pour out all but 2 teaspoons of oil from the skillet and place the pan over medium-high heat. Add the greens to the pan with 2 tablespoons water and 1/4 teaspoon salt and cook, tossing, until wilted, 1 to 2 minutes. Transfer roasted vegetables to a serving bowl, add the sautéed greens, and toss to combine. Taste and adjust seasoning. Serve chicken thighs with vegetables and lime wedges.
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Royal pathan shayar
[email protected]This dish was just okay.
Joy Magerman
[email protected]I would not make this dish again.
Faizal Kabanda
[email protected]This dish was a waste of time and money.
Masmy khupai
[email protected]I would not recommend this recipe.
Kaylie Zedlav
[email protected]This dish was too salty for my taste.
Rakib Ali
[email protected]The chicken was a bit dry, but the vegetables were delicious.
Ateli peter Ateli
[email protected]This dish is easy to make and cleanup is a breeze.
Aliyah Brown
[email protected]I love the combination of flavors in this dish.
Riley Termondt
[email protected]This dish is perfect for a special occasion.
Isuru Kalpana
[email protected]I would definitely recommend this recipe to anyone who loves chicken and root vegetables.
Peter John Henry
[email protected]This dish is a bit time-consuming to make, but it's definitely worth the effort. The flavors are amazing.
Tictok Acc
[email protected]I'm a huge fan of miso, and this recipe did not disappoint. The miso glaze was the perfect balance of sweet and savory.
Kelly Freeman
[email protected]I made this dish for a dinner party last night, and it was a huge hit. Everyone loved the flavors and the presentation.
Zameer Chohan
[email protected]This dish is a great way to use up leftover root vegetables. I had some carrots, parsnips, and turnips that were starting to go bad, and this recipe was the perfect way to use them up.
Unwana Ekong
[email protected]I'm not usually a fan of chicken thighs, but this recipe changed my mind. The meat was so tender and flavorful, and the skin was crispy and delicious.
Julius Kirimi
[email protected]This dish was absolutely delicious! The chicken was so flavorful and juicy, and the miso-glazed root vegetables were the perfect accompaniment. I will definitely be making this again.