0 from 0 votes

Roasted Miso Chicken

Easy and delicious, this roasted miso chicken bursts with Asian flavors and requires only 10 minutes hands-on time.
Servings 4 serving
Author Shinee Davaakhuu


  • 2 tablespoons miso paste
  • 1 tablespoon sesame oil
  • 1 tablespoon olive oil
  • 1 tablespoon mirin Japanese sweet rice wine
  • 1 teaspoon low-sodium soy sauce
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 2 bone-in chicken thighs and legs skin on


  • In a medium bowl, whisk together miso paste, sesame oil, olive oil, mirin, soy sauce, salt and pepper. Place the chicken thighs and legs in a ziplock bag. Add the prepared sauce and evenly distribute it all over the chicken. Squeeze out the air, zip and marinade for 20-30 minutes.
  • Preheat the oven to 350°F. Line the baking pan with an aluminum foil.
  • Remove the chicken from the bag and place them in the prepared pan. Bake for 35 minutes, or until the internal temperature reaches 170°F.