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Sheet Pan Miso Chicken with Radishes & Lime
Ingredients
- 1 1/2 lbs boneless, skinless chicken thighs
- 2 Tsbp olive oil
- Kosher salt & black pepper
- 1 Tsbp ghee or unsalted butter, at room temperature
- 1 1/2 tp white miso paste
- 1 lb trimmed radishes, halved if large
- 1 lime, halved
- 2 scallions, thinly sliced
- Black or white sesame seeds for sprinkling (optional
Instructions
- Heat oven to 450 degrees. Place one rack in the middle of the oven and another about 6 inches from the broiler.
- On a large baking sheet, drizzle the chicken all over with 1 tablespoon oil, then season all over with salt and pepper. In a medium bowl, mash together the ghee and miso until combined. Massage all but 1 tsp miso-ghee mixture onto the chicken.
- Arrange the chicken evenly spaced apart, and roast on the middle rack for 15 minutes.
- In the same mixing bowl, toss the radishes with the remaining miso-ghee mixture and the remaining 1 tablespoon oil. Season with salt and pepper.
- After the chicken has roasted for 15 minutes, scatter the radishes around the chicken and cook until radishes are tender and lightly browned and chicken is cooked through (the temperature in the thickest part of the thigh should reach 165 degrees), another 10 to 15 minutes.
- Squeeze the lime juice over chicken and radishes, then garnish with the scallions and sesame seeds, if using. Divide among plates and serve.
Notes
Serving over rice wouldn't be a bad idea. I also use more miso and sesame seeds than the recipe calls for.