Name: Coriander Chicken Thighs with Miso-Glazed Root Vegetables
Cook time: 40 Minutes
Total time: 1 Hour 25 Minutes
Yield: Makes 4 servings
Ingredients: 8 skin-on, bone-in chicken thighs (about 2 1/2 pounds); 4 tablespoons vegetable oil (such as grapeseed), divided; 1 3/4 teaspoons kosher salt, divided; 1 teaspoon freshly ground black pepper, divided; 1 tablespoon ground coriander; 3 tablespoons white or yellow miso paste; 2 tablespoons rice wine vinegar; 1 tablespoon soy sauce; 2 teaspoons honey; 1 pound total carrots, parsnips, and/or celery root, peeled and cut into 3/4-inch pieces; 3/4 pound small-to-medium golden or red beets with fresh greens, peeled and cut into 1/2-inch wedges, greens reserved; 3/4 pound small-to-medium turnips with fresh greens, peeled and cut into 1/2-inch wedges, greens reserved; 1 medium red onion, peeled, root trimmed, cut lengthwise into 1/2-inch wedges; 6 garlic cloves, unpeeled; 1 lime, cut into wedges

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photo by Charles Masters

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.

Recipe notes

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