Sheet-Pan Miso Chicken With Radishes and Lime
Updated Sept. 24, 2020
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4bone-in, skin-on chicken thighs (about 1½ pounds total)
- 2tablespoons olive oil
- Kosher salt and black pepper
- 1tablespoon ghee or unsalted butter, at room temperature
- 1½teaspoons white miso paste
- 1pound trimmed radishes, halved, if large
- 1lime, cut in half
- 2scallions, light green and white parts only, thinly sliced
- Black or white sesame seeds, for sprinkling (optional)
Nutritional analysis per serving (4 servings)
564 calories; 44 grams fat; 12 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 8 grams polyunsaturated fat; 9 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 34 grams protein; 807 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 450 degrees. Place one rack in the middle of the oven and another about 6 inches from the broiler.
- Step 2
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. Lift up the skin on one chicken thigh, carefully creating a space between the skin and meat, and place about ½ teaspoon miso-ghee mixture inside. Close the pocket, then lightly press on top of the skin to spread it around. Repeat with remaining chicken thighs, adding ½ teaspoon miso-ghee mixture to each. Massage another 1½ teaspoons mixture all over the chicken, leaving about 1 teaspoon miso-ghee mixture remaining in the bowl.
- Step 3
Arrange the chicken skin-side up, evenly spaced apart, and roast on the middle rack for 15 minutes.
- Step 4
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.
- Step 5
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.
- Step 6
If the chicken skin is not as browned as you’d like, broil on the rack near the broiler until the skin is crispy and golden, 1 to 2 minutes.
- Step 7
Squeeze the lime juice over chicken and radishes, then garnish with the scallions and sesame seeds, if using. Divide among plates and serve.
Private Notes
Comments
This whole meal had surprising depth for the little amount of work that went into it. We added a pound of new potatoes to the sheet pan with the radishes and gave them a slightly longer cook time (pulled the chicken out when they came up to temp of course). The potatoes, when roasted in the chicken fat and sprinkled with flaky salt and fresh cracked black pepper, were to die for. I also recommend using foil on your sheetpan as cleanup was a cinch.
Can this be done with chicken breasts? What modifications would make it tasty?
This was great! Followed recipe without change. Next time would cut all radishes into smaller parts or add sooner. They tasted better more cooked and very soft. Lime was key to flavor depth. Yum!!
I double the heavenly miso butter and put sugar snap peas on the tray, too. Easy and so good!
definitely double the miso/ghee mixture, and be generous with the lime! i used leeks and added with the radishes since and it worked well.
Sorry but I did not like this. I usually like Yasmin Fahr recipes. This one was a disappointment. Left overs were also not good the next day. I guess I don't like ghee and miso.
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