• 2lbs Grow & Behold Chicken Thighs
• 2 tablespoons schmaltz or oil
• 5 large carrots, cut into 1⁄2-inch half-moons
• 2 large leeks, white and light green parts, cut into 1⁄2-inch half-moons
• 1 teaspoon ground ginger, divided in half
• 1 teaspoon dried thyme, divided in half
• 1 teaspoon fresh ground black pepper, divided in half
• 3 tablespoon fresh orange juice
• 2 tablespoon white miso
• 1 tablespoon honey
• 1 teaspoon Sriracha or other hot sauce
• 2 tablespoons chopped fresh tarragon leaves, to serve

 

Preheat the oven to 375°F

Add carrots and leeks to a large bowl, with half of the oil, ginger, thyme, and pepper and toss to coat. Spread in a single layer on baking sheet sheet. Roast for 20 minutes, to give the vegetables a head start.

Lower oven temperature to 325F.

In the same bowl, add chicken and the remaining half of the oil, ginger, thyme, and pepper. Mix and place chicken over vegetables.

Roast for 35-40 minutes more, turning and gently stirring once. Continue roasting until temperature reaches 165°F in thickest part of chicken, and meat is tender (bones should move freely when wiggled).

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