CORIANDER CHICKEN THIGHS WITH MISO-GLAZED ROOT VEGETABLES
The root vegetables in this dish have a secret umami booster: miso paste. This recipe also offers a delicious way to use those oft-discarded beet and turnip greens. If you cant find beets or turnips with greens, simply reduce the amount of each vegetable to 1/2 pound.
Provided by Rhoda Boone
Categories Chicken Bake Kid-Friendly Dinner Carrot Parsnip Turnip Honey Soy Sauce Quick and Healthy Dairy Free Peanut Free Tree Nut Free Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 400°F. Set racks in the upper and lower thirds of the oven. In a large bowl, pat the chicken dry with paper towels. Add 1 tablespoon oil and toss to coat. Season chicken all over with 1 teaspoon salt, 1/2 teaspoon pepper, and coriander. Rub in seasoning and set aside at room temperature.
- In a large bowl, whisk together 2 tablespoons oil, miso paste, vinegar, soy sauce, honey, and 1/2 teaspoon each salt and pepper. Add vegetables and garlic cloves to the bowl and toss to coat. Transfer to a rimmed baking sheet, place on the upper rack of the oven, and roast until softened and browned, 40 to 45 minutes, tossing a few times during roasting. Peel garlic and discard skins.
- Meanwhile, heat a large skillet over medium-high heat with 1 tablespoon oil. Once hot, add half the chicken thighs skin side down. Cook until skin is golden brown, 6 to 8 minutes. Remove from skillet and place skin side up on a second rimmed baking sheet. Repeat with remaining chicken thighs, reserving skillet with fat after cooking. Transfer baking sheet to lower rack of oven and roast until the chicken's internal temperature reaches 165°F, 12 to 15 minutes more.
- Discard stems from reserved beet and turnip greens; wash and roughly chop the leaves. Pour out all but 2 teaspoons of oil from the skillet and place the pan over medium-high heat. Add the greens to the pan with 2 tablespoons water and 1/4 teaspoon salt and cook, tossing, until wilted, 1 to 2 minutes. Transfer roasted vegetables to a serving bowl, add the sautéed greens, and toss to combine. Taste and adjust seasoning. Serve chicken thighs with vegetables and lime wedges.
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Rakib Mim
[email protected]I love the combination of flavors in this dish. The chicken is savory and the vegetables are sweet and tangy.
The Alex Playz
[email protected]This dish is perfect for a weeknight meal. It's quick and easy to make, and it's healthy too!
Mpho Motsei
[email protected]I'm always looking for new chicken recipes and this one didn't disappoint. The chicken was moist and flavorful, and the vegetables were a great addition.
Angel Cannon
[email protected]This recipe is a keeper! I'll definitely be making it again and again.
Moon Bay Brian
[email protected]I'm not a fan of root vegetables, but I loved them in this dish. The miso glaze really brought out their flavor.
Rudyard Ramos
[email protected]This dish was so easy to make and it tasted like it came from a restaurant!
Nriob Op
[email protected]I followed the recipe exactly and the chicken was a bit overcooked. Next time I'll cook it for a shorter amount of time.
Mohd Khan
[email protected]I'm not a big fan of coriander, so I used parsley instead. It was still delicious!
Nalukenge Daphine
[email protected]I substituted chicken breasts for the thighs and it turned out great!
Pa Sesay
[email protected]This recipe was easy to follow and the end result was amazing! The chicken was juicy and flavorful, and the vegetables were cooked to perfection.
Damian Davis
[email protected]I made this dish for a dinner party and it was a huge hit! Everyone loved the flavor of the chicken and the vegetables.
sarah rose
[email protected]The chicken was a bit dry for my taste, but the vegetables were delicious.
Pasindu Pramodya
[email protected]This dish was absolutely delicious! The chicken was cooked perfectly and the miso glaze was the perfect complement to the vegetables. I will definitely be making this again!