Oven Baked Miso Chicken Thighs with Broccoli and Edamame
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Unrated
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Prep Time
10 mins
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Cook Time
25 mins
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Additional Time
1 hr
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Total Time
1 hr 35 mins
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Servings
2 servings
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Course
Main Course
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Cuisine
Japanese
Oven Baked Miso Chicken Thighs with Broccoli and Edamame
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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.
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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 boneless, skinless
- 1 broccoli crown
- 2 cups edamame shells on
- 2 tbsp olive oil
- 1 tsp salt
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.
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Nutrition Information
Show Details
Serving
2servings
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 2servings |
* Percent Daily Values are based on a 2,000 calorie diet.
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