Miso Chicken Thighs

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

👨‍🍳 Instructions

1. 1Prep the onions and potatoes: Preheat the oven to 425°F. In a large bowl, toss together the baby red potatoes, onions and garlic, then drizzle them with olive oil. Sprinkle them with salt and pepper, and toss them again until everything is evenly coated. Transfer the mixture to a 15x10x1-inch baking pan coated with cooking spray.
2. 2Make the miso butter: Place the chicken thighs on the pan. In a small bowl, stir together the softened butter, miso paste, maple syrup and sesame oil. Spread the mixture all over the chicken’s skin. Keep in mind, the mixture will be quite thick. Cover the pan with foil.
3. 3Bake the chicken and vegetables: Roast the chicken thighs and vegetables until a thermometer inserted into the thickest part of the chicken reads 170° to 175°, 1 hour and 30 minutes to 1 hour and 45 minutes, uncovering the pan after 45 minutes. The miso mixture on the chicken may appear very dark while roasting. Sprinkle servings with chopped green onions. Editor’s Tip: Allow the chicken to rest for 10 minutes after roasting so the juices can redistribute. If you cut into it right away, the juices will leak out, and the chicken will become dry.