Meltingly Tender Chicken with Miso, Ginger, and Carrots

Meltingly Tender Chicken with Miso, Ginger, and CarrotsRecipe

Photo: Brian Woodcock; Styling: Paige Hicks

There is very little hands-on prep here; your oven does most of the work. The combination of flavors is exuberant, and the texture of the chicken is as succulent as can be.


Serves 4 (serving size: 1 chicken thigh and 3 carrot halves)

Total time: 2 Hours, 10 Minutes

Recipe from

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Recipe Time

Hands-on: 12 Minutes
Total: 2 Hours, 10 Minutes

Nutritional Information

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


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


1. Preheat oven to 300°.

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.

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.

4. Preheat broiler.

5. Broil chicken and carrots 3 minutes or until skin is browned. Drizzle with drippings; sprinkle with carrot tops.


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