rosemary miso chicken + dijon carrots

it sounds simple. it's mind-blowing. make it.

it might not look like much but i, both literally and to appropriate the kids’ saying, cooked with this recipe. leftovers hit even harder. the chicken seasonings also go great on eggs (which i suppose makes sense… chicken… eggs… and also the fact that miso goes great on literally everything).

for the chicken:

• 1 lb chicken thighs

• 1 c buttermilk (optional)

• 3 tbsp white miso

• 1 tbsp olive oil

• 2 tbsp dried rosemary

• 2 tsp dried thyme

• 2 tsp garlic powder

• 2 tsp salt

• 2 tsp black pepper

for the carrots:

• 2 c baby carrots or 6-7 large carrots

• 4 tbsp dijon mustard

• 2 tsp olive oil

• 1 tbsp dried rosemary

• 2 cloves garlic, sliced

• salt and pepper, to taste

instructions:

1. put the chicken thighs in a ziploc bag or bowl with the buttermilk; cover or zip and let marinate for at least 4 hours.

2. drain the chicken, but don’t rinse off the buttermilk.

3. in a bowl, mix the miso, olive oil, rosemary, thyme, garlic powder, salt, and pepper. then, toss the chicken in the sauce until evenly coated.

4. place the chicken thighs on a parchment-lined baking sheet, spaced evenly.

5. in another bowl, combine all ingredients for the carrots apart from the actual carrots. then, toss the carrots in the sauce until evenly coated.

6. evenly spread the carrots on a parchment-lined baking sheet.

7. bake the chicken thighs at 400°F for 20-25 minutes, flipping halfway through, until golden and crispy.

8. bake the carrots at the same time, perhaps for a bit longer, until tender and caramelized.