Miso-Honey Chicken with Delciata Squash
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Celebrate Fall with this simple yet outrageously delicious Miso-Honey Chicken with Delicata Squash. You only need 20 minutes of hands-on time to make this one-pan wonder that is full of layered, rich flavors. Perfect for your next family meal or dinner party.
Servings: 4
Ingredients
- 3 tablespoons white miso
- 4 tablespoons honey, divided
- 1 tablespoon rice vinegar
- 1 (1-inch) piece fresh ginger, grated or very finely minced
- 2 large garlic cloves, grated or very finely minced
- 3 tablespoons olive oil, divided
- 2 teaspoons hot sauce such as sambal oelek or sriracha
- 6 to 8 skin-on, bone-in chicken thighs (about 3 pounds), patted dry
- 1 large delicata squash - or 2 small, about 1 pound; seeded and sliced into half-moons
- 6 medium to large shallots, peeled and chopped
- Kosher salt and freshly ground black pepper
Instructions
- Heat the oven to 425ºF.
- In a small bowl, whisk together the miso, 3 tablespoons honey, vinegar, ginger, garlic, 2 tablespoons olive oil and hot sauce.
- Place the chicken thighs in a large glass bowl and pour the marinade on top. Using clean hands, toss the chicken pretty aggressively, making sure the chicken gets coated all over with the marinade. Set aside to marinate for a few minutes while you prepare the veggies. Alternatively, cover the chicken and refrigerate for up to 24 hours.
- Place the sliced squash and chopped shallots on a rimmed baking sheet. In a small bowl, whisk together the remaining 1 tablespoon honey and 1 tablespoon olive oil. Drizzle over the vegetables and season with 1/2 teaspoon kosher salt and black pepper to taste. Using your hands, toss to coat, then spread the veggies out evenly on the sheet pan.
- Arrange the chicken pieces skin-side up between the vegetables on the sheet pan. Roast for 30 to 40 minutes, until the chicken reaches 165°F and the vegetables are very tender. Serve family style straight from the baking sheet, or transfer chicken, squash and shallots to a large platter. Enjoy!
Notes
- Cover the pan with foil if the skin starts to burn. Because there is a quite a bit of honey in the marinade, the skin might start to char before the chicken is cooked through. Mine gets pretty burnished but I've never had to cover it. However, all ovens are different so make sure you're keeping a close eye at the 30 minute mark. If it it's looking dark, loosely cover the baking sheet with foil.
- Prep ahead. Marinate the chicken and refrigerate for up to 1 day ahead. Slice and chop the veggies, toss with a little bit of oil and store in an airtight container in the refrigerator for up to 1 day ahead. When ready to roast, simply arrange everything on a sheet pan and follow cooking instructions.
- Don't cut the delicata squash too thin. Slice the delicata squash into thicker pieces so it doesn't get too mushy.
- Don't overlap the ingredients on the sheet pan. Overcrowding the pan a little is fine, but try not to let the ingredients go on top of each other so that everything roasts properly.
- Check for Doneness: Use a meat thermometer to check if the chicken has reached an internal temperature of 165°F (74°C) to ensure it's fully cooked. If using bone-in chicken thighs, however, I like to cook them until the temperature has reached closer to 175ºF, or even 180ºF, because that's when they get really tender and fall-off the bones.