Miso Chicken with Roasted Rainbow Vegetables
Miso Chicken with Roasted Rainbow Vegetables
Ingredients
For the Miso Chicken and Vegetables
- 1/4 cup olive oil
- 3 tablespoons miso paste
- 3 tablespoons water
- 1/2 teaspoon black pepper, or to taste
- 1 teaspoon dried Italian seasoning, or other dried herbs, to taste
- 4 chicken thighs, bone-in, skin-on
- 1 1/2 pounds baby potatoes, 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 red bell pepper, chopped into large pieces
- 1 green bell pepper, chopped into large pieces
- 2 cups broccoli florets
- 1 cup kalettes, or small Brussels sprouts, halved
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
⏱️ 10 min•🌡️ 400
- 2
In a large bowl, combine the olive oil, miso paste, water, black pepper, and dried Italian seasoning. Whisk vigorously until the marinade is smooth and well combined.
⏱️ 3 min
- 3
Add the chicken thighs to the miso marinade. Toss to ensure each piece is thoroughly coated. Set aside.
⏱️ 2 min
- 4
On the prepared baking sheet, spread out the baby potatoes and chopped carrots. Season generously with 1/2 teaspoon of salt and a pinch of black pepper. Toss to coat the vegetables evenly.
⏱️ 5 min
- 5
Place the baking sheet with the potatoes and carrots into the preheated oven. Roast for 20 minutes to give them a head start.
⏱️ 20 min•🌡️ 400
- 6
Remove the baking sheet from the oven. Add the chopped red bell pepper, green bell pepper, broccoli florets, and kalettes to the baking sheet, distributing them among the partially roasted potatoes and carrots. Place the marinated chicken thighs on top of the vegetables.
⏱️ 5 min
- 7
Return the baking sheet to the oven and continue baking for another 30-35 minutes, or until the chicken is cooked through (internal temperature reaches 165°F), the skin is browned and crispy, and all the vegetables are tender and roasted.
⏱️ 35 min•🌡️ 400
- 8
Carefully remove the baking sheet from the oven. Let the chicken and vegetables rest for a few minutes before serving or portioning for meal prep.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Miso Chicken with Roasted Rainbow Vegetables
For the Miso Chicken and Vegetables
- 1/4 cup olive oil
- 3 tablespoons miso paste
- 3 tablespoons water
- 1/2 teaspoon black pepper, or to taste
- 1 teaspoon dried Italian seasoning, or other dried herbs, to taste
- 4 chicken thighs, bone-in, skin-on
- 1 1/2 pounds baby potatoes, 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 red bell pepper, chopped into large pieces
- 1 green bell pepper, chopped into large pieces
- 2 cups broccoli florets
- 1 cup kalettes, or small Brussels sprouts, halved
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
⏱️ 10 min•🌡️ 400 - 2
In a large bowl, combine the olive oil, miso paste, water, black pepper, and dried Italian seasoning. Whisk vigorously until the marinade is smooth and well combined.
⏱️ 3 min - 3
Add the chicken thighs to the miso marinade. Toss to ensure each piece is thoroughly coated. Set aside.
⏱️ 2 min - 4
On the prepared baking sheet, spread out the baby potatoes and chopped carrots. Season generously with 1/2 teaspoon of salt and a pinch of black pepper. Toss to coat the vegetables evenly.
⏱️ 5 min - 5
Place the baking sheet with the potatoes and carrots into the preheated oven. Roast for 20 minutes to give them a head start.
⏱️ 20 min•🌡️ 400 - 6
Remove the baking sheet from the oven. Add the chopped red bell pepper, green bell pepper, broccoli florets, and kalettes to the baking sheet, distributing them among the partially roasted potatoes and carrots. Place the marinated chicken thighs on top of the vegetables.
⏱️ 5 min - 7
Return the baking sheet to the oven and continue baking for another 30-35 minutes, or until the chicken is cooked through (internal temperature reaches 165°F), the skin is browned and crispy, and all the vegetables are tender and roasted.
⏱️ 35 min•🌡️ 400 - 8
Carefully remove the baking sheet from the oven. Let the chicken and vegetables rest for a few minutes before serving or portioning for meal prep.
⏱️ 5 min