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Miso-roasted Chicken, Potato & Broccoli

The rich umami flavours of the white miso work perfectly with tasty chicken thighs. Crisping and caramelising nicely in the oven, this Japanese-inspired chicken is served with roasted tenderstem broccoli and finished with a sprinkling of sesame seeds.

From Le Creuset

Ingredients

• 300g baby potatoes, roughly chopped 
  
• 1 tablespoon white miso  
  
• ½ tablespoon sesame oil  
  
• 2 teaspoons mirin  
  
• 2 tablespoons runny honey  
  
• ½ tablespoon soy sauce  
  
• 2 chicken legs, skin on 
  
• 150g tenderstem broccoli 
  
• ½ tablespoon sesame seeds 
  

Method

• Preheat the oven to 200°C/ 180°C Fan/ Gas Mark 6. 
  
• Place the baby potatoes in the rectangular dish and into the preheated oven whilst you prepare the marinade.
  
• Combine the miso, sesame oil, mirin, honey and soy sauce and gently whisk to mix all the ingredients. 
  
• Score the chicken thighs and coat in the marinade. Carefully remove the potatoes from the oven and place the marinated chicken on top. Roast for 35 minutes. 
  
• Remove the dish from the oven, add the broccoli stems and sprinkle with sesame seeds. Return to the oven for 10-15 minutes until the chicken is crispy and caramelised, the potatoes are cooked through and the broccoli is just roasted.  
  

cook's notes

• This chicken carries great flavour, even cold. Use any leftovers for lunch the next day - shred the meat off the bone and fold into a wrap along with crunchy vegetables like cucumber, radish, carrot and lettuce and serve alongside chilli mayo.   
  

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