- 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
- calories 330
- fat 17.5 g
- satfat 4.8 g
- monofat 7.3 g
- polyfat 3.5 g
- protein 29 g
- carbohydrate 14 g
- fiber 4 g
- cholesterol 157 mg
- iron 2 mg
- sodium 422 mg
- calcium 57 mg
How to Make It
Preheat oven to 300°.
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.
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.
Broil chicken and carrots 3 minutes or until skin is browned. Drizzle with drippings; sprinkle with carrot tops.
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