One-Pan Miso-Glazed Chicken with Spring Vegetables

Japanese · Spring · 60 min · Serves 4 · By Lesapor Test Kitchen

Celebrate spring with this Japanese-inspired one-pan meal. Tender chicken thighs are glazed with a savory miso sauce and roasted alongside vibrant spring vegetables. This dish harmonizes bold flavors with a health-conscious approach, perfect for an advanced cook looking for a unique, minimal-cleanup dinner.

Ingredients

• 6 bone-in chicken thighs, skin on
• 3 tablespoons white miso paste
• 2 tablespoons mirin
• 2 tablespoons tamari
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 1 tablespoon grated fresh ginger
• 2 cloves garlic, minced
• 300 g asparagus, trimmed and cut into 2-inch pieces
• 2 medium carrots, cut into matchsticks
• 200 g sugar snap peas, trimmed
• 2 tablespoons sesame oil
• Flaky sea salt, to taste
• Freshly ground black pepper, to taste
• 2 tablespoons sesame seeds, for garnish
• 4 spring onions, thinly sliced for garnish

Method

1. Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper.
2. In a small bowl, whisk together the miso paste, mirin, tamari, rice vinegar, honey, ginger, and garlic to form a smooth glaze.
3. Place the chicken thighs skin side up on the prepared sheet pan. Brush the chicken with half of the miso glaze, reserving the other half for later. Season with flaky sea salt and freshly ground black pepper.
4. In another bowl, toss the asparagus, carrots, and sugar snap peas with sesame oil, flaky sea salt, and black pepper. Arrange the vegetables around the chicken on the sheet pan.
5. Roast in the preheated oven for 25 minutes. Remove from the oven, brush the remaining miso glaze over the chicken and vegetables, and return to the oven for an additional 15 minutes or until the chicken is cooked through and the skin is crispy.
6. Remove from oven and let rest for 5 minutes. Sprinkle with sesame seeds and sliced spring onions before serving.