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Serves 4


8 skin-on, bone-in chicken thighs (about 2 1/2 lbs.)

4 Tbs. vegetable oil (such as grapeseed), divided

1 3/4 tsp. kosher salt, divided

1 tsp. freshly ground black pepper, divided

1 Tb. ground coriander

3 Tbs. white or yellow miso paste

2 Tbs. rice wine vinegar

1 Tb. soy sauce

2 tsps. honey

1 lb. total carrots, parsnips, and/or celery root, peeled and cut into 3/4″ pieces

3/4 lb. small-to-medium golden or red beets with fresh greens, peeled and cut into 1/2″ wedges, greens reserved

3/4 lb. small-to-medium turnips with fresh greens, peeled and cut into 1/2″ wedges, greens reserved

1 medium red onion, peeled, root trimmed, cut lengthwise into 1/2″ wedges

6 garlic cloves, unpeeled

1 lime, cut into wedges


Preheat oven to 400°F. Set racks in the upper and lower thirds of the oven. In a large bowl, pat the chicken dry with paper towels. Add 1 tablespoon of oil and toss to coat. Season the chicken all over with 1 teaspoon of salt, 1/2 teaspoon of pepper and coriander. Rub in the seasoning and set aside at room temperature.

In a large bowl, whisk together 2 tablespoons of oil, miso paste, vinegar, soy sauce, honey and 1/2 teaspoon each salt and pepper. Add the vegetables and garlic cloves to the bowl and toss to coat. Transfer to a rimmed baking sheet, place on the upper rack of the oven and roast until softened and browned, 40 to 45 minutes, tossing a few times during roasting. Peel the garlic and discard the skins.

Meanwhile, heat a large skillet over medium-high heat with 1 tablespoon of oil. Once hot, add half the chicken thighs skin side down. Cook until skin is golden brown, 6 to 8 minutes. Remove from skillet and place skin side up on a second rimmed baking sheet. Repeat with remaining chicken thighs, reserving skillet with the fat after cooking. Transfer the baking sheet to lower rack of oven and roast until the chicken’s internal temperature reaches 165°F, 12 to 15 minutes more.

Discard stems from the reserved beet and turnip greens; wash and roughly chop the leaves. Pour out all but 2 teaspoons of oil from the skillet and place the pan over medium-high heat. Add the greens to the pan with 2 tablespoons of water and 1/4 teaspoon of salt and cook, tossing, until wilted, 1 to 2 minutes. Transfer the roasted vegetables to a serving bowl, add the sautéed greens and toss to combine. Taste and adjust seasoning. Serve chicken thighs with vegetables and lime wedges.