Miso Roasted Chicken Thighs
Servings: 4
Calories: 657kcal
Ingredients
- 3 tbsp brown sugar
- 2 tbsp soy sauce
- 2 tbsp sesame oil
- 1/2 cup miso paste
- 12 boneless, skinless chicken thighs
- sesame seeds for garnish
- sliced green onion for garnish
- fresh cilantro leaves for garnish
- 2 large russet potatoes, cleaned
- olive oil
- sea salt and black pepper
Instructions
Marinate the Chicken
- In bowl whisk together brown sugar, soy sauce, sesame oil and miso paste until well combined.
- Pour into a plastic bag with chicken and smoosh it all together ensuring all the chicken is coated. Seal bag and place in refrigerator for a minimum 30 minutes up to overnight.
- About thirty minutes before you are ready to serve dinner preheat the oven to 450 F. Slice potatoes into 1/4 inch thick slices. Put in a bowl and toss with olive oil, a good sprinkle of salt and pepper.
- Arrange the potato slices in a single layer on a parchment-lined baking sheet.
- Roast potatoes for 7 minutes then turn over and roast for another 8 minutes for a total of 15 minutes. Remove from oven.
- Carefully remove chicken from marinade (keep) and lay on top of potatoes. Pour remaining marinade all over.
- Roast chicken for an additional 20 minutes or until the chicken is cooked through.
- To serve sprinkle with sesame seeds, green onion and cilantro.
Nutrition
Calories: 657kcal | Carbohydrates: 38g | Protein: 73g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 322mg | Sodium: 2094mg | Potassium: 1378mg | Fiber: 3g | Sugar: 12g | Vitamin A: 112IU | Vitamin C: 6mg | Calcium: 73mg | Iron: 5mg