Roasted Chicken with Daikon and Sweet Potato

Ingredients:

• 2 1/2 pounds bone-in, skin-on chicken thighs (6 to 8 thighs)

• 1 tablespoon, avocado oil

• 1 medium yellow onion, roughly chopped

• 3 cloves garlic, minced

• ¼ cup red miso

• 2 tbsp tomato paste

• 1 small/medium sized daikon, cut into half medallions

• 2 sweet potatoes, peeled and cut into chunks

• 2 tbsp gochugaru

• 1 tbsp mushroom powder

• 1 tbsp soy sauce

• 2 bay leaves

• ½ cup scallions, thinly sliced

• 1 quart chicken stock

• 1-2 tbsp of cornflour, for slurry

• Rice to serve

Steps:

1. Preheat the oven to 450°F (232°C) with the rack in center position.

2. Warm a dutch oven over med/high heat along with avocado oil. Place your chicken skin side down and cook for about 6 minutes or until nicely browned, flip and brown the other side for 3ish minutes.

3. Remove the chicken and add in your onions for about a minute followed by your garlic. Cook for another minute and mix in miso paste and tomato paste. Add in potatoes and daikon along with stock, gochugaru, mushroom powder and soy sauce. Mix well, scraping the bottom of the dutch oven. Add chicken back on top, trying to keep the skin above the cooking liquid. Place in your oven for about 45 minutes, make sure chicken is fully cooked @165°F.

4. Remove the chickens and season the mixture with salt to taste and thicien with a cornstarch slurry to desired consistency.

5. Garnish with scallions and enjoy!