Description
A delicious roast chicken coated in a savory-sweet miso-butter glaze, perfect for weeknights and casual dinner parties.
Ingredients
- 8 pieces skin-on, bone-in chicken thighs (about 3–4 pounds / 1.4–1.8 kg)
- 4 tablespoons unsalted butter (melted)
- 1/2 cup white (shiro) miso paste
- 3 tablespoons maple syrup
- 1-inch piece fresh ginger, finely grated (about 1 teaspoon)
- 8 cloves garlic, left unpeeled and lightly smashed
- 1 tablespoon rice vinegar
- Freshly ground black pepper, to taste
- 2 scallions, finely sliced for garnish
- 2 teaspoons toasted sesame seeds (optional, for finish)
Instructions
- Preheat oven to 400°F (200°C). Position one rack in the center.
- Melt the butter in a medium bowl. Whisk in the white miso, maple syrup, and grated ginger until smooth and glossy.
- Pat the chicken thighs dry with paper towels. Lightly season with black pepper.
- Arrange the thighs skin-side up in a baking dish. Pour the miso-butter mixture over the chicken, using a spoon to coat each piece.
- Scatter the smashed garlic cloves around the thighs.
- Roast for 35–40 minutes, or until the internal temperature reaches 165°F (74°C).
- Remove from oven and let rest for 5 minutes. Drizzle with rice vinegar and garnish with scallions and sesame seeds.
Notes
For a dairy-free option, substitute butter with vegan butter or neutral oil. Ensure internal temperature is checked to avoid undercooking.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Asian