Winner, Winner, Chicken Dinner!

We purchased ingredients for a recipe from Ben’s cookbook, but I was able to talk him into repurposing them into a different dish he knows and loves. Usually I serve the coriander chicken with miso-butter sweet potatoes, but we switched things up this week to use what we had, and the results were great! The base recipe, from which we strayed heavily, is here:

https://www.epicurious.com/recipes/food/views/coriander-chicken-thighs-with-miso-glazed-root-vegetables-51248820

This is what we did:

Coriander Chicken with Miso Glazed Potatoes and Carrots

8 skin-on, bone-in chicken thighs

2 tablespoons olive oil, divided

1 teaspoon salt

1 teaspoon black pepper, divided

1 tablespoon ground coriander

3 tablespoons while or yellow miso paste

2 tablespoons rice wine vinegar

1 tablespoon soy sauce

2 teaspoons honey

2 tablespoons vegetable oil

1 pound baby carrots

1 1/2 pounds baby red potatoes

Preheat oven to 400 degrees.

Make glaze by mixing 1/2 teaspoon pepper, miso paste, rice wine vinegar, soy sauce, honey and vegetable oil in a large bowl. Add a little water to thin, if necessary, to reach sauce consistency. Toss in potatoes and carrots, stir to coat, and put on sheet pan. Place in oven.

Sprinkle salt, 1/2 teaspoon pepper and coriander all over chicken thighs. Heat 1 tablespoon olive oil over medium-high heat and place four thighs in pan, skin side down. Sear and cook without moving or turning 6-8 minutes. Sear on other side for 2 minutes. Remove to plate and repeat process with remaining olive oil and thighs.

When all chicken has been seared, remove sheet pan from oven, and place thighs on top of carrots and potatoes. Bake another 30 minutes or so. Check potatoes and carrots with a fork to see if they are tender. Cut into a thigh to see if it is cooked through. If not, bake until it reaches desired doneness.

We served this with Caesar salad, which we topped with freshly toasted croutons.