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Cooking 101
Anything glazed immediately gets our attention, especially when miso is involved. Adding maple syrup and reducing it creates a glossy sauce that beautifully coats roasted veggies and chicken. The maple and rainbow carrots are giving us fall dinner party vibes, but this is definitely an all season recipe.
Chef Tip: You don’t have to peel your carrots! Just give ‘em a good scrub. The nutrients in the skin are valuable, plus it saves you loads of time. Win-win!
4 chicken thighs, with bone and skin intact
Salt
Olive oil
2 tbsp pure maple syrup (or more if you want it a bit sweeter)
1 tbsp toasted sesame oil
½ pound rainbow carrots, unpeeled, rinsed, trimmed, and sliced in half lengthwise
Preheat your oven to 400°F. Rub chicken all over with salt and set aside. In a small bowl, combine ½ pouch of Gingery Miso, maple syrup, and toasted sesame oil. Set aside
In a large deep pan or pot add a glug of olive oil and heat over medium-high heat. Place chicken thighs, skin side down and sear until golden brown, about 6-7 minutes. Flip the chicken and sear for another 5-6 minutes. Remove chicken
Add sliced rainbow carrots to the pan and season with a pinch of salt. Add a ½ cup of water and simmer for 4-5 minutes. Nestle chicken back into the pan with the carrots
Drizzle chicken and carrots with all of the miso maple mixture. Place the pan in the oven and bake uncovered for 20 minutes. Chicken should temp at 165°F so you know it's fully cooked.
Remove the chicken and carrots from the oven. Spoon the reduced miso maple sauce over your chicken and enjoy!
A salty-sweet sauce packed with fresh ginger, rice vinegar, and umami-rich white miso (a fermented soybean paste from East Asia). Drizzle it on…
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1 Term found in this Recipe
Many of our recipes also call for a glug of oil, often when heating oil in a pan or lightly dressing vegetables before roasting. We don’t expect you to pull out a measuring spoon every time you go to cook (but if you want to, that’s ok!) so we estimate a glug is about 2 tablespoons worth of oil.
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