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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This recipe is delicious and because you just let it cook - so easy! Great for company as it turns out beautifully and tastes amazing. I'm usually not a fan of cooked carrots but used Heirloom carrot (purple, yellow, orange) and they were as delicious as the chicken in this dish.It also makes the house smell so good!
I would make this meal over and over again. After reading some of the reviews, I did add quartered potatoes. I did not use the tops of the carrots. Didn't use as much garlic but did use more miso. Served it with rice and salad. My husband loved it.
I love, love, loved this! The cooking time was almost 2 hours but it's mostly "hands off" time. My family kept asking if it was done yet, even the teenager (who said this was the best thing all summer). I took leftovers to work and everyone was jealous-they had to eat cafeteria food. The flavors were very good, chicken was 'meltingly' tender and carrots were just right.
Made this recipe last night. I substituted acorn squash cubes for carrots because I had them on hand. I also will use the tip on how to separate fat from drippings with a zip lock bag again. We had the leftovers for lunch. Yummy. The next time I make it I am going to rub the garlic and miso under the thigh skin for even more flavor.
The chicken just melts off the bone. Super yummy. I found the white miso in my local Asian market and really loved the flavor it added to the dish. My only complaint is the carrots were mushy at the end. Next time, they only go in for the last hour.
How could something so incredibly delicious be so ridiculously simple? I used just two cloves of garlic, as too much garlic is just too much garlic. No other changes except to do the whole thing in a big black iron skillet with a lid (no foil needed) and to put in some quartered yukon gold potatoes to cook with everything else. Served with some steamed asparagus, and we couldn't stop exclaiming how good it is!
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