Roasted Garlic Chicken with Miso Ginger Carrots

Everyone wants to turn out impressive, elegant meals, but who has the time to worry about that on a Tuesday?  Trust me, I’m right there with you.  I’m always on the hunt for easy meals that won’t keep me stuck in the kitchen or with a sink full of dishes.  This roasted chicken covered with garlic, ginger, and miso was seriously delicious, and the side dish bubbles away right along side it–oh the joys of one pan cooking!  Just pop it in the oven, set a timer, and relax!


Roasted Garlic Chicken with Miso Ginger Carrots

4-5 skin on, bone in chicken drumsticks or thighs

6 large carrots, peeled and cut lengthwise

16 cloves of garlic, 4 cloves of which are grated

2 inch piece of ginger, grated

2 Tbsp miso, I used brown but white would work well

small handful parsley, chopped

2 tsp canola oil

salt and pepper


First add the grated garlic, ginger, miso, and canola oil into a small bowl and mix until a paste is formed.  Set aside.  In a large cast iron pan or other oven proof baking dish, add your carrots, chicken, and remaining 12 garlic cloves.  Make sure that the skin side of the chicken is touching the pan.  Then cover everything thoroughly with the miso paste you just made–you really need to use your hands to do this well.  Sprinkle a little salt and pepper over everything.  Next cover the pan with aluminum foil and place it in a 300° oven for 45 minutes.


Remove it from the oven, flip the chicken over, recover, and put it back in the oven for another 45 minutes.  Then take it  out and drain all of the drippings.


You will want to set those aside for a few minutes until the fat separates to the top and you can pour it off, leaving you with the good stuff.  Turn your broiler on high, and place the pan under the broiler, uncovered, for about 3 minutes or until the skin of the chicken has crisped up.


Serve with the reserved pan sauce and chopped parsley.  Enjoy!