Roasted Miso Chicken Thighs

overhead view of roasted chicken thighs in a cast iron skillet garnished with green onions

Buttery, juicy, melt-in-your mouth delicious, these Roasted Miso Chicken Thighs are LIFE. Packed with umami flavor, they are ready in 30 minutes for an easy weeknight meal!

Course Main Course

Cuisine Japanese

Prep Time 5

Cook Time 30

Total Time 35

Servings servings

Calories 702kcal

Author Danielle Wolter

Ingredients

2 lbs. chicken thighs (4 thighs), bone in, skin on
4 tbsp. butter, softened
½ cup white miso paste
1 tsp. ginger paste
1 tbsp. rice vinegar
6 garlic cloves, smashed
¼ tsp. black pepper
2 tbsp. honey

Instructions

Preheat the oven to 400 degrees and place a cast iron skillet inside to heat up for 20 minutes.
Combine all ingredients, except chicken, in a bowl to make a paste.
Add the chicken and massage the paste all over the chicken, getting under the skin if you can without tearing the skin.
Place in the heated cast iron skillet and roast for 30 minutes, or until the internal temperature reads 165 degrees. If the skin is not as crispy as you'd like, pop it under the broiler for a couple minutes to crisp it up.
Garnish with green onions and serve with steamed rice.

Video

Notes

Cook's Tips:

Make sure the cast iron skillet is hot before adding your chicken. You want the chicken to brown quickly so the juicy stay inside.
Use room temperature butter to make the miso butter. It is easier to mix when it is softer.
Fresh garlic or roasted garlic can be used in this recipe.
If the skin is not crisp after 30 minutes, place it under the broiler for a couple minutes to crisp it up. Watch it carefully so it doesn't burn.

Nutrition