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Glazed Chicken Thighs and Carrots

Serve Ming Tsai's chicken recipe family style on a platter.


  • 2 pounds chicken thighs, skin on, bone in

  • 1 pound bag of organic carrot nubs

  • 2 large yellow onions, thinly sliced

  • 5 ribs celery, 1 inch roll-cut

  • 4 large yellow fin potatoes, washed and cut into 1-inch pieces, skin on

  • 1 tablespoon fresh chopped thyme

  • 1/2 cup ginger syrup*

  • *Ginger syrup

  • 2 cups fresh ginger, cut into 1/8-inch slices (about 2 large hands)

  • 2 cups water


  • 1.

    Pre-heat oven to 500 degrees, fan on if possible. In a large bowl, mix all the ingredients together and season well with kosher salt and freshly cracked black pepper. In a saute pan, roasting pan or cast iron pan coated lightly with oil on medium-high heat, sear the chicken thighs first, skin side down until brown then flip until brown, about 6-8 minutes total. Remove the chicken and add the rest of the bowl. Sautee for 8 minutes until soft then top with chicken, skin side up. Roast in the oven for 15-20 minutes until juices run clear when chicken is pierced and veggies are cooked thru. Serve family-style on platter.

  • For the ginger syrup::

  • 1.

    In a medium saucepan over high heat, combine sugar, ginger and water and bring to a boil. Reduce heat and simmer until syrupy and reduced by half, about 40 to 45 minutes. Strain ginger pieces out and reserve syrup.


(Trick: toss dried ginger in sugar, bake at 200 degrees until dried thru, about 4 hours and voila-ginger candy)

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