This roasted miso butter chicken is a winning combination of easy and super flavorful (adapted from this New York Times recipe)
3 tablespoons unsalted butter, softened at room temperature
½ cup white miso
2 tablespoons honey
1 tablespoon rice vinegar
1 teaspoon sesame oil
Black pepper, to taste
8 skin-on, bone-in chicken thighs, approximately 2½ to 3 pounds
2 scallions, green and white parts chopped
Preheat oven to 425 degrees. In a large bowl, whisk together butter, rice vinegar, sesame oil, miso, honey and pepper in a bowl until well combined.
Rinse chicken and pat dry with paper towels. Add chicken to the miso mixture and turn the chicken to thoroughy coat the chicken with the miso mixture. Arrange the chicken in a single layer in a roasting pan or 9x13 glass baking dish and put it in the oven.
Roast for 15 minutes, then turn and roast for another 15-25 minutes, turning again if the chicken is getting too brown. Remove the chicken from the oven once the internal temperature of the meat is 160 to 165 degrees and let rest for 10 minutes before serving.
Recipe by Grits and Chopsticks at https://www.gritsandchopsticks.com/the-gravy-train/2016/06/roasted-miso-butter-chicken.html