Smart Recipe Kitchen

2026-03-04

Serves 4 | Total: ~40 minutes

Ingredients

• 1.75 lb bone-in, skin-on chicken thighs
• 3 cups broccoli florets
• 2 large carrots, sliced on a bias
• 1 small red onion, wedges
• 3 tbsp white miso paste
• 2 tbsp honey
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp grated ginger
• 2 cloves garlic, minced
• 2 tbsp neutral oil
• Salt, pepper, sesame seeds, lime for finish

Instructions

1) Heat oven to 425°F. Line a rimmed sheet pan.

2) Whisk miso, honey, soy, vinegar, ginger, garlic, and 1 tbsp oil. Reserve 2 tbsp glaze.

3) Toss veggies with remaining oil, a pinch of salt/pepper. Spread on pan.

4) Pat thighs dry; season lightly. Brush with glaze (not reserves) and place skin-side up over veggies.

5) Roast 30–35 minutes until chicken hits 175°F and skin is browned; rotate pan once. Brush with reserved glaze in last 5 minutes.

6) Rest 5 minutes. Finish with lime juice and sesame seeds.

Why it works: miso adds umami that browns beautifully; thighs stay juicy while veggies roast in the drippings.