Miso Orange Glazed Chicken with Carrots & Leeks

INGREDIENTS:

• Olive oil cooking spray

• 5 large carrots, peeled, halved lengthwise and cut into 1⁄2-inch pieces

• 2 leeks, white and light green parts, halved lengthwise and sliced 1⁄2-inch thick

• 2 tbsp olive oil, divided

• 1 tsp ground ginger, divided

• 1 tsp dried thyme, divided

• 1 tsp fresh ground black pepper, divided

• 1⁄4 tsp sea salt, divided

• 8 chicken thighs, bone-in, skin removed (about 2 lb)

• 3 tbsp fresh orange juice

• 2 tbsp white miso

• 1 tbsp raw honey

• 1 tsp Sriracha or other hot sauce

• 2 tbsp chopped fresh tarragon leaves

PREPARATION:

1. Preheat oven to 425°F and mist a large, rimmed baking sheet with cooking spray.

2. To a large bowl, add carrots and leeks. Add half of each of the following: oil, ginger, thyme, pepper and salt. Toss to coat. Spread in a single layer on prepared sheet. To same bowl, add chicken and remaining half of oil, ginger, thyme, pepper and salt. Mix and place chicken over vegetables. Roast on center oven rack for 20 minutes. Turn chicken and gently stir vegetables. Continue roasting until juices run clear and temperature reaches 165°F in thickest part of chicken, 10 to 15 minutes more. (NOTE: If using larger chicken pieces, remove vegetables after 30 minutes and continue cooking chicken as needed.)

3. Meanwhile, in a small bowl, combine orange juice, miso, honey and Sriracha. Pour over cooked chicken and vegetables and gently stir. Divide among serving plates and sprinkle with tarragon.