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
- 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.