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    Roasted Chicken and Vegetables with Miso-Honey Butter

    October 8, 2015 by Denise Bustard 53 Comments

    Home / Recipes / One Pot Meals / Roasted Chicken and Vegetables with Miso-Honey Butter

    Jump to Recipe

    Bring some new and vibrant flavors to your table with this roasted chicken and vegetables with miso honey-butter! It all cooks up in one pan, and has incredible flavor using simple ingredients.

    When it comes to chicken dinners, sheet pan meals are my favorites! Whether you make a Jamaican sheet pan dinner, or chicken fajitas, you can get dinner on the table quickly, using simple ingredients.

    blue baking dish with roasted vegetables and roasted chicken thighs

    This roast chicken with vegetables is another great option...because the honey miso butter is going to blow your mind!

    If you are new to miso paste, just think: umami. Flavor. Salty. Deliciousness. Pair that with sweet honey and it's unbelievable.

    Reasons you'll ♡ roast chicken with vegetables and miso honey butter

    • it cooks up in one pan for easy clean up
    • it's simple to prepare
    • the honey miso butter is an absolute flavor bomb

    overhead view of roasted chicken and vegetables with honey miso butter in blue baking dish- before baking

    Which miso paste to use

    Miso paste comes in a whole bunch of different flavors and colors, most notably white, yellow and red. In general, the darker the color, the more pungent the flavor. Read more about the different types of miso paste here. For this recipe, we are sticking with white miso paste.

    Tips for crispy chicken thighs

    When baking skin-on chicken thighs, there are a few things you can do to encourage that deliciously crispy skin:

    1. pat the thighs dry
    2. use only a light coating of oil
    3. place them on a wire rack

    You can read more about baking perfect, crispy chicken thighs here.

    While the photos in this post show the chicken thighs on top of the vegetables, if you want crispy skin, I'd recommend baking the thighs on wire rack placed on a separate baking sheet from the vegetables.

    overhead view of roasted chicken and vegetables with honey miso butter in blue baking dish- after baking

    Recipe tips

    • you can bake this recipe in a 9 x 13 inch baking dish (as pictured), or spread it out over 2 baking sheets
    • if you find the chicken does not have brown/crispy skin by the end of the cook time, remove the vegetables from the oven and place the chicken under the broiler for 2-5 minutes
    • swap the skin-on chicken thighs for drumsticks or chicken legs (adjust cook time accordingly and ensure chicken reaches an internal temperature of 165°F)
    • get the chicken and vegetables into the oven, then start working on the miso honey butter
    • use up leftover miso paste as a chicken marinade (find my favorite one here)
    • use up leftover honey miso butter on Instant Pot corn on the cob

    roasted chicken and vegetables on grey plate with bowl of honey miso butter

    More chicken recipes

    • Greek Chicken Marinade
    • Perfect Baked Chicken Breast
    • Honey Lime Shredded Chicken Sandwiches
    • Baked Bruschetta Chicken
    • Crockpot Chicken Noodle Soup
    overhead shot of roasted chicken and fall vegetables with miso honey butter in blue bowl
    Print Recipe
    5 from 1 vote

    One Pan Roasted Chicken and Vegetables with Miso-Honey Butter

    Course: Dinner
    Cuisine: American
    Calories: 439kcal
    Author: Denise Bustard
    Servings: 4
    Bring some new and vibrant flavors to your table with this roasted chicken and vegetables with miso honey-butter! It all cooks up in one pan, and has incredible flavor using simple ingredients.
    Prep Time15 mins
    Cook Time45 mins
    Total Time1 hr

    Ingredients

    Roasted Chicken and Fall Vegetables:

    • 16 Brussels sprouts (rinsed, outer leaves discarded, and chopped in half)
    • 4 carrots (peeled and coarsely chopped)
    • 1 1 lb baby red potatoes (scrubbed and halved)
    • ½ butternut squash (peeled, seeds removed, and sliced into 3 inch long pieces)
    • 4 chicken thighs (bone in and skin on)
    • 1-2 tablespoons olive oil
    • salt and pepper

    Miso-Honey Butter

    • ¼ cup unsalted butter
    • 2 tablespoons white Miso paste
    • 2 tablespoons honey
    • 1 teaspoon sesame oil
    • pepper to taste

    Instructions

    Roasted Chicken and Fall Vegetables

    • Pre-heat oven to 425°F.
    • In a large bowl, toss together all vegetables with olive oil, salt and pepper.
    • Arrange in a large baking dish or on a sheet pan.
    • Blot chicken thighs with a paper towel to dry. Brush tops thighs with oil, sprinkle with salt and pepper.
    • Arrange chicken thighs over vegetables in baking dish, or on a second sheet pan (see *notes).
    • Roast for 45-55 minutes, until chicken is golden and potatoes are cooked through to an internal temperature of 165°F.

    Miso-Honey Butter

    • While chicken and vegetables are roasting, prepare the honey-miso butter.
    • Melt the butter in a microwave-safe dish, then stir in the miso, honey, sesame oil and pepper. Set aside until chicken and vegetables are ready.

    Notes

    * for crispy baked chicken thighs, bake on a wire rack on a sheet pan separate from the vegetables
    • you can bake this recipe in a 9 x 13 inch baking dish (as pictured), or spread it out over 2 baking sheets (check on it 10 minutes earlier)
    • if you find the chicken does not have brown/crispy skin by the end of the cook time, remove the vegetables from the oven and place the chicken under the broiler for 2-5 minutes
    • swap the skin-on chicken thighs for drumsticks or chicken legs (adjust cook time accordingly and ensure chicken reaches an internal temperature of 165°F)

    Nutrition

    Serving: 1/4 batch | Calories: 439kcal | Carbohydrates: 43g | Protein: 18g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 99mg | Sodium: 483mg | Fiber: 6g | Sugar: 15g
    Tried this Recipe? Pin it for Later!Mention @SweetPeaSaffron or tag #sweetpeasandsaffron

    About Denise Bustard

    Denise Bustard is the creator of Sweet Peas and Saffron, a meal prep-focussed food blog. With a PhD in biochemistry, Denise takes a scientific approach to perfecting her recipes. You can find Denise's work featured on Huffington Post, MSN, Self and more. read more

    Previous Post: « Mini Pear and Cranberry Pies with Brown Butter Glaze
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    Meal prep took me from feeling constantly stressed out about meals to cool, collected and in control. I want to share this amazing and transformational habit with you, so you can feel in control, too!

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