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miso chicken
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5 from 5 votes

Miso Roasted Chicken Thighs

Servings: 4
Calories: 657kcal


  • 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 papper


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 refridgerator for a minimum 30 minutes up to over night.
  • 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. Lay out onto parchment lined baking sheet big enough to hold one layer.
  • 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.


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