Rainbow Miso Chicken with Roasted Vegetables
Rainbow Miso Chicken with Roasted Vegetables
Ingredients
For the Miso Chicken Marinade
- 1/4 cup olive oil
- 1/4 cup miso paste
- 2 tablespoons minced garlic
- 1/2 teaspoon ground black pepper
For the Chicken and Vegetables
- 4 bone-in, skin-on chicken thighs
- 1 1/2 pounds small potatoes, mixed red and yellow, halved or quartered
- 1 pound carrots, peeled and chopped into 1-inch rounds or chunks
- 1 teaspoon salt, or to taste
- 1/2 teaspoon ground black pepper, or to taste
- 1 red bell pepper, chopped into large 1-inch pieces
- 6 ounces kalettes, trimmed
- 2 cups broccoli florets
Instructions
- 1
In a large bowl, combine the olive oil, miso paste, minced garlic, and 1/2 teaspoon ground black pepper. Whisk thoroughly until all ingredients are well combined and form a smooth marinade.
⏱️ 5 min
- 2
Add the chicken thighs to the miso marinade. Use your hands or a utensil to ensure each piece of chicken is evenly coated. Cover the bowl and refrigerate to marinate for at least 30 minutes, or up to 4 hours for deeper flavor.
⏱️ 5 min
- 3
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 4
On the prepared baking sheet, spread out the halved or quartered potatoes and chopped carrots. Drizzle with 1/2 teaspoon salt and 1/4 teaspoon ground black pepper. Toss the vegetables on the sheet to ensure even seasoning.
⏱️ 5 min
- 5
Place the baking sheet with the seasoned potatoes and carrots into the preheated oven. Roast for 20 minutes.
⏱️ 20 min•🌡️ 400
- 6
After 20 minutes, carefully remove the baking sheet from the oven. Add the chopped red bell pepper, kalettes, and broccoli florets to the sheet, spreading them among the partially cooked potatoes and carrots.
⏱️ 5 min
- 7
Arrange the marinated chicken thighs on top of the vegetables on the baking sheet, ensuring there's some space between the chicken pieces for even cooking.
⏱️ 5 min
- 8
Return the baking sheet to the oven. Continue roasting for another 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C), golden brown, and the vegetables are tender and slightly caramelized.
⏱️ 30 min•🌡️ 400
- 9
Once cooked, remove the sheet from the oven. Let the chicken and vegetables rest for 5 minutes before serving. Portion into individual meal prep containers if preparing for the week.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Rainbow Miso Chicken with Roasted Vegetables
For the Miso Chicken Marinade
- 1/4 cup olive oil
- 1/4 cup miso paste
- 2 tablespoons minced garlic
- 1/2 teaspoon ground black pepper
For the Chicken and Vegetables
- 4 bone-in, skin-on chicken thighs
- 1 1/2 pounds small potatoes, mixed red and yellow, halved or quartered
- 1 pound carrots, peeled and chopped into 1-inch rounds or chunks
- 1 teaspoon salt, or to taste
- 1/2 teaspoon ground black pepper, or to taste
- 1 red bell pepper, chopped into large 1-inch pieces
- 6 ounces kalettes, trimmed
- 2 cups broccoli florets
Instructions
- 1
In a large bowl, combine the olive oil, miso paste, minced garlic, and 1/2 teaspoon ground black pepper. Whisk thoroughly until all ingredients are well combined and form a smooth marinade.
⏱️ 5 min - 2
Add the chicken thighs to the miso marinade. Use your hands or a utensil to ensure each piece of chicken is evenly coated. Cover the bowl and refrigerate to marinate for at least 30 minutes, or up to 4 hours for deeper flavor.
⏱️ 5 min - 3
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 4
On the prepared baking sheet, spread out the halved or quartered potatoes and chopped carrots. Drizzle with 1/2 teaspoon salt and 1/4 teaspoon ground black pepper. Toss the vegetables on the sheet to ensure even seasoning.
⏱️ 5 min - 5
Place the baking sheet with the seasoned potatoes and carrots into the preheated oven. Roast for 20 minutes.
⏱️ 20 min•🌡️ 400 - 6
After 20 minutes, carefully remove the baking sheet from the oven. Add the chopped red bell pepper, kalettes, and broccoli florets to the sheet, spreading them among the partially cooked potatoes and carrots.
⏱️ 5 min - 7
Arrange the marinated chicken thighs on top of the vegetables on the baking sheet, ensuring there's some space between the chicken pieces for even cooking.
⏱️ 5 min - 8
Return the baking sheet to the oven. Continue roasting for another 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C), golden brown, and the vegetables are tender and slightly caramelized.
⏱️ 30 min•🌡️ 400 - 9
Once cooked, remove the sheet from the oven. Let the chicken and vegetables rest for 5 minutes before serving. Portion into individual meal prep containers if preparing for the week.
⏱️ 5 min