The Dinner Planner

Miso Chicken Traybake

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Servings 4


  • 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


  • 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 – 

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