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...."
INGREDIENTS
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8 skin-on, bone-in chicken thighs (about 2 1/2 pounds)
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•4 tablespoons vegetable oil (such as grapeseed), divided
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•1 3/4 teaspoons kosher salt, divided
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•1 teaspoon freshly ground black pepper, divided
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•1 tablespoon ground coriander
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•3 tablespoons white or yellow miso paste
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•2 tablespoons rice wine vinegar
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•1 tablespoon soy sauce
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•2 teaspoons honey
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•1 pound total carrots, parsnips, and/or celery root, peeled and cut into 3/4-inch pieces
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•3/4 pound small-to-medium golden or red beets with fresh greens, peeled and cut into 1/2-inch wedges, greens reserved
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•3/4 pound small-to-medium turnips with fresh greens, peeled and cut into 1/2-inch wedges, greens reserved
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•1 medium red onion, peeled, root trimmed, cut lengthwise into 1/2-inch wedges
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•6 garlic cloves, unpeeled
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•1 lime, cut into wedges
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