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Miso-roasted Chicken, Potato & Broccoli

Miso roasted chicken recipe in Le Creuset Stoneware dish

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.

Serves 4

Preparation time: 5 minutes

Cooking time: 50 minutes

Roasted chicken with vegetables inLe Creuset Stoneware Dish




  • 600g baby potatoes, roughly chopped
  • 2 tablespoons white miso
  • 1 tablespoon sesame oil
  • ½ tablespoon mirin
  • 3 tablespoons runny honey
  • 1 tablespoon soy sauce
  • 8 chicken thighs, skin on
  • 240g tenderstem broccoli
  • 1 tablespoon sesame seeds





Preheat the oven to 200°C/ 180°C Fan/ Gas Mark 6.


  1. Place the baby potatoes in the rectangular dish and put into the preheated oven whilst you prepare the marinade.
  2. Combine the miso, sesame oil, mirin, honey and soy sauce and gently whisk to mix all the ingredients.
  3. 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.
  4. 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.


Cook’s Notes

  • This chicken carries great flavour, even cold. Use any leftovers for lunch the next day – shred the meat off the bone and fold into a wrap along with crunchy vegetables like cucumber, radish, carrot and lettuce, served alongside chilli mayo.



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