Miso Chicken Thighs

Name: Miso Chicken Thighs
Prep time: 25 min
Cook time: 1 h 25 min
Total time: 1 h 50 min
Yield: 6 servings
Cuisine: Asia, Japanese
Ingredients: 2 pounds baby red potatoes; 1 large onion, sliced; 6 garlic cloves, minced; 1 tablespoon olive oil; 1/2 teaspoon salt; 1/2 teaspoon pepper; 6 bone-in chicken thighs (about 2-1/4 pounds); 1/4 cup butter, softened; 1/4 cup white miso paste; 1 tablespoon maple syrup; 1/2 teaspoon sesame oil; Chopped green onions

Total Time Prep: 25 min. Bake: 1-1/4 hours

Yield 6 servings

Test Kitchen Approved

Don’t let that tub of white miso sit in the back of your fridge. Mix it with butter and use it to make these miso chicken thighs with roasted baby potatoes.

Ingredients

2 pounds baby red potatoes
1 large onion, sliced
6 garlic cloves, minced
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
6 bone-in chicken thighs (about 2-1/4 pounds)
1/4 cup butter, softened
1/4 cup white miso paste
1 tablespoon maple syrup
1/2 teaspoon sesame oil
Chopped green onions

Directions

Preheat oven to 425°. Mix potatoes, onions and garlic; drizzle with oil. Sprinkle with salt and pepper; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray.
Place chicken thighs on pan. In a small bowl, combine butter, miso paste, maple syrup and sesame oil; spread over chicken skin (mixture will be thick). Cover with foil.
Roast until a thermometer inserted into thickest part of thigh reads 170°-175°, 1-1/2 to 1-3/4 hours, uncovering after 45 minutes (The miso mixture on the chicken may appear very dark while roasting). Sprinkle with chopped green onions before serving.

Nutrition Facts

1 serving: 475 calories, 25g fat (9g saturated fat), 101mg cholesterol, 1013mg sodium, 35g carbohydrate (4g sugars, 3g fiber), 28g protein.

Miso adds extra umami to this simple one-pan dinner. Nestle whatever veggies you like around the chicken! —Stefanie Schaldenbrand, Los Angeles, California

Recipe Creator