Miso Chicken Thighs

Summary

Prep time: 15 mins | Cook time: 40 mins | Total time: 55 mins | Servings: 4

Ingredients:

Miso Glaze:

• 3 tbsp white miso paste
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tsp sriracha (optional)
• 1 tbsp honey (optional)

Chicken and Vegetables:

• 6-8 bone-in, skin-on chicken thighs
• 1 large onion, cut into wedges
• 6 cloves garlic, smashed
• 2 tbsp olive oil
• Salt and pepper to taste
• Sesame seeds and scallions for garnish

Optional Root Vegetables (add in step 3):

• 2 medium sweet yams, cut into 1 inch cubes
• 2 small beets, peeled and cut into 1 inch cubes
• 1 cup taro, peeled and cut into 1 inch cubes
• 1 cup lotus root, peeled and sliced into ¹⁄₄ inch rounds

Optional Lighter Vegetables (add in step 7):

• 1 bunch asparagus, trimmed, cut into 2 inch pieces
• 1 red bell pepper, cut into chunks
• 1 cup broccoli florets
• 1 medium zucchini, sliced into half moons
• 1 cup mushrooms, halved

Instructions:

1. Preheat oven to 425°F.
2. Whisk together miso paste, soy sauce, rice vinegar, honey, sesame oil, and sriracha.
3. Pat chicken thighs dry. Season skin with salt and pepper. Brush generously with miso glaze on all sides.
4. Place chicken thighs skin-side up on a large sheet pan.
5. Toss root vegetables, onion, and garlic with olive oil, salt, and pepper. Spread around the chicken in a single layer.
6. Roast for 25 minutes.
7. Add lighter vegetables to the pan. Brush chicken with remaining glaze.
8. Roast for another 15 minutes until chicken skin is crispy and internal temp reaches 165°F.
9. Garnish with sesame seeds and sliced scallions. Serve with rice if desired.