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.