Ingredients
- 2 pounds baby red potatoes
- 1 large onion, sliced
- 6 garlic cloves, minced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 6 bone-in chicken thighs (about 2-1/4 pounds)
- 1/4 cup butter, softened
- 1/4 cup white miso paste
- 1 tablespoon maple syrup
- 1/2 teaspoon sesame oil
- Chopped green onions, for serving
Directions
Preheat oven to 425°F. Mix potatoes, onions, and garlic; drizzle with oil. Sprinkle with salt and pepper and toss to coat. Transfer to a 15x10x1-inch baking pan coated with cooking spray. Place chicken thighs on the pan.
In a small bowl, combine butter, miso paste, maple syrup, and sesame oil; spread over chicken skin (the mixture will be thick). Cover with foil.
Roast until a thermometer inserted into the thickest part of the thigh reads 170°–175°F, about 1-1/2 to 1-3/4 hours, uncovering after 45 minutes. Note that the miso mixture on the chicken may appear very dark while roasting. Sprinkle with chopped green onions before serving.
Nutrition Facts (per serving): 475 calories, 25g fat (9g saturated fat), 101mg cholesterol, 1013mg sodium, 35g carbohydrate (4g sugars, 3g fiber), 28g protein.
Source: Miso Butter Chicken Thighs with Roasted Baby Potatoes