Hands-on Time
12 Mins
Total Time
2 Hours 10 Mins
Yield
Serves 4 (serving size: 1 chicken thigh and 3 carrot halves)
Photo: Brian Woodcock; Styling: Paige Hicks

How to Make It

Step 1

Preheat oven to 300°.

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.

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