Oven Baked Miso Chicken Thighs with Broccoli and Edamame

Name: Oven Baked Miso Chicken Thighs with Broccoli and Edamame
Prep time: 10 min
Cook time: 25 min
Total time: 1 h 35 min
Yield: 2 servings
Ingredients: 1/4 cup White miso paste; 3 tbsp mirin; 1 tbsp soy sauce; 2 tbsp Chinese cooking wine or sake; 1 tbsp honey; 6-8 chicken thighs; 1 broccoli crown; 2 cups edamame; 2 tbsp olive oil; 1 tsp salt

User Reviews

0.0

0 reviews

Unrated

Prep Time
10 mins
Cook Time
10 mins
Additional Time
1 hr
Total Time
1 hr 35 mins
Servings
2 servings
Course
Main Course
Cuisine
Japanese

Oven Baked Miso Chicken Thighs with Broccoli and Edamame

Jayce Carter

Report

Perfect as an easy sheet pan dinner or as a meal prep, this Oven Baked Miso Chicken Thighs with Broccoli and Edamame is the perfect mix of sweet and savoury.

Share:

I Made This!

Be the first!

Print

3 people printed this

Save this

Be the first!

Ingredients

Servings

1/4 cup White miso paste
3 tbsp mirin
1 tbsp soy sauce
2 tbsp Chinese cooking wine or sake
1 tbsp honey
6-8 chicken thighs boneless, skinless
1 broccoli crown
2 cups edamame shells on
2 tbsp olive oil
1 tsp salt

Add to Shopping List

Instructions

Combine the miso paste, mirin, soy sauce, Chinese cooking wine, and honey. Marinate the chicken thighs in the mixture for an hour or overnight.
Heat oven to 425F.
Lightly toss the broccoli and edamame with olive oil and salt and place onto half of the sheet pan.
Place the chicken thighs on the other half of the sheet pan. Hold onto the leftover marinade.
Bake for 10 minutes, flip the chicken thighs, spoon on 1/3 of the leftover marinade onto the thighs. Stir the broccoli and edamame. Bake for another 10 minutes, flip the chicken thighs, spoon on 1/3 of the marinade onto the thighs. And finally flip one last time and bake for 5 minutes with whatever marinade is left.
Serve when ready or portion out into meal prep containers.