Ingredients:

  • 3 tbsp (45g) white miso paste
  • 2 tbsp (30ml) honey
  • 1 tbsp (15ml) soy sauce
  • 1 tbsp (15ml) rice vinegar
  • 1 tsp (5g) freshly grated ginger
  • 2 cloves (6g) garlic, minced
  • 1 tsp (5ml) toasted sesame oil
  • 1.5 lbs (680g) bone-in, skin-on chicken thighs
  • 1 lb (450g) baby potatoes, halved
  • 2 tbsp (30ml) neutral oil
  • ½ tsp (3g) kosher salt
  • ½ tsp (3g) black pepper

Instructions:

  1. Preheat the oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.
  2. Toss the halved baby potatoes with 1 tbsp of neutral oil, salt, and pepper. Spread them across the pan and roast for 10 minutes.
  3. In a medium mixing bowl, whisk together the white miso paste, honey, soy sauce, rice vinegar, grated ginger, minced garlic, and sesame oil until smooth and velvety.
  4. Move the partially roasted potatoes to the sides of the pan. Pat the chicken thigh skin dry with a paper towel and place them in the center of the pan.
  5. Brush a generous layer of the miso glaze over the skin and sides of the chicken thighs.
  6. Roast for an additional 15–20 minutes. For a mahogany finish, turn on the broiler for the final 2 minutes until the glaze bubbles and caramelizes.