The photo I took of this is truly ghastly (and I will one day update this with a better photo), but I wanted to share this recipe because it's so tasty and easy! We always have miso in our fridge, and there are barely any other ingredients. Best of all, you can get this into the oven in about 10 minutes and let it do its thing while you make other things. The flavor strikes a really nice balance between salty and sweet, and the chicken ends up so tender. I served this with rice, roasted broccoli (which conveniently roasts at the same temp), and the smacked cucumber salad I posted about before this. Within an hour, I had a protein and two veggie sides on the table. It doesn't get much better than that.
Miso Chicken
(Recipe from NY Times Cooking)
- 4 tbsp unsalted butter, softened
- 1/2 cup white miso
- 2 tbsp honey
- 1 tbsp unseasoned rice vinegar
- Black pepper to taste
- 8 skin-on, bone-in chicken thighs
- Heat oven to 425 degrees F. Line a 9x13" cake pan or roasting pan with foil. Place chicken in a single layer on the pan.
- Combine butter, miso, honey, vinegar, and black pepper in a small bowl. Rub all over the chicken, especially under the skin.
- Roast for 30-40 minutes until the skin is golden and crisp, or the internal temp is 160-165 degrees.
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