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  • Writer's pictureSARAH

Honey garlic roasted chicken with miso glazed carrots

This super simple savoury, sweet dish needs minimum hands-on time.




INGREDIENTS: For the chicken: 8 - 12 bone-in chicken thighs OR 1 large roasting chicken cut into 8 OR 8 - 12 supremes with skin 4 tbsp honey 2 tbsp orange juice 1 tbsp lemon juice 2 tbsp cooking oil 2 tbsp soy sauce 3-4 finely minced garlic cloves Freshly milled black pepper To serve: chopped parsley For the miso glazed carrots: 50g margarine 1kg baby carrots scrubbed and cut in half lengthwise or 1kg large carrots peeled and cut into batons 125ml orange juice 2 tbp white miso paste 2 tbsp honey or maple syrup Salt and freshly ground pepper. Sesame seeds, optional


METHOD: Heat oven to 180°C and line the bottom or a large roasting tin with a sheet of non-stick baking paper. Lay the chicken (skin side up) over the bottom of the tin.

  • Whisk the other ingredients except the parsley together and pour over the chicken. Roast for approximately 1 hour until the chicken is well coloured and cooked through.

  • While the chicken is cooking, heat a large deep-frying pan over a medium heat and melt the margarine. Add the carrots and cook for 2-3 minutes stirring to coat. Add the orange juice and bring to the boil, turn down to a simmer and cook for 5-6 minutes until just beginning to soften.


  • Gently stir in the miso and honey/maple syrup to form a sauce. Season lightly with salt and pepper then increase the heat to medium and cook for a further 3-4 minutes until the sauce forms a glaze and the carrots are tender. Scatter with the sesame seeds if using.


  • Arrange the chicken on a warmed serving platter along with the carrots and garnish with the chopped parsley.


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