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.

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 a Le Creuset 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.