Oven Baked Miso Chicken Thighs with Broccoli and Edamame
Perfect as an easy sheet pan dinner or as a meal prep, this Oven Baked Miso Chicken Thighs with Broccoli and Edamame is the perfect mix of sweet and savoury.
Combine the miso paste, mirin, soy sauce, Chinese cooking wine, and honey. Marinate the chicken thighs in the mixture for an hour or overnight.
Heat oven to 425F.
Lightly toss the broccoli and edamame with olive oil and salt and place onto half of the sheet pan.
Place the chicken thighs on the other half of the sheet pan. Hold onto the leftover marinade.
Bake for 10 minutes, flip the chicken thighs, spoon on 1/3 of the leftover marinade onto the thighs. Stir the broccoli and edamame. Bake for another 10 minutes, flip the chicken thighs, spoon on 1/3 of the marinade onto the thighs. And finally flip one last time and bake for 5 minutes with whatever marinade is left.
Serve when ready or portion out into meal prep containers.