Miso-Butter Chicken Thigh Sheet-Pan Dinner
Boneless thigh glazed with miso, butter and honey, roasted on one tray with sweet potato and broccoli. Salty, sweet and deeply savoury.
Raw materials
Thigh stays juicy on a hot tray and takes the glaze well.
Ingredients
Method
Whisk the glaze first. Miso burns if it sits dry on a hot tray, so toss it through the chicken well.
- 01Get set
Take the chicken out of the fridge 15 minutes before cooking. Pat it dry with paper towels. Wash your hands, board and knife after handling raw chicken. Heat the oven to 220 °C.
- 02Make the glaze
Whisk the miso, butter, honey, soy sauce, vinegar and ginger until smooth.
- 03Start the potatoes
Toss the sweet potato with the oil and salt on a large tray. Roast for 10 minutes while you coat the chicken.
- 04Coat the chicken
Toss the thigh pieces with two thirds of the glaze. Push the potatoes aside and add the chicken to the tray.
- 05Roast
Roast for 15 minutes. Add the broccoli and roast for 8 to 10 minutes more. Cook until no pink remains and the juices run clear, or 74 °C at the thickest part if you use a thermometer.
- 06Finish
Brush the last of the glaze over the chicken. Scatter sesame seeds and spring onion and serve over rice.
Questions
Where do I find miso?+
Most supermarkets stock white or yellow miso in the Asian aisle. Use the mildest one you can find.
The glaze is catching on the tray. What now?+
Lower the oven to 200 °C, add a splash of water to the tray and loosen the glaze with it.