Miso Chicken Traybake
Ingredients
- 4 chicken thighs
- 4 sweet potato – small cut in half lengthways
- 2 bunches asparagus – ends trimmed and sliced in half
- 2 bunches broccolini – sliced in half
- 2 spring onions – sliced into 5cm lengths
Miso Marinade
- ½ cup red miso paste
- 2 tbsp soy sauce
- 2 tbsp butter – melted
- 1 tbsp honey
- 1 tbsp rice wine vinegar
Instructions
- Combine all ingredients for the marinade in a medium sized bowl. Add chicken. Cover and set aside for 4 – 48 hours.
- Preheat oven to 180C
- On a large baking tray, place the sweet potato, broccolini, asparagus and spring onions. Top with chicken. Pour over any leftover marinade.
- Bake in oven for 30 minutes. Divide among plates and serve.
Tips and Variations
Prep Ahead – Marinate chicken up to 2 days in advance.
Vegetarian – Replace the chicken with tofu.
Gluten Free –
Low Carb –
