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Miso-Glazed Chicken with Mushrooms

Miso-Glazed Chicken with Mushrooms

By Laura RussellAugust 5, 2019

  • Makes
    4 servings
  • Cook Time
    50 minutes
  • Active time plus cooling
    30 minutes active
  • Rating

This umami-packed sheet-pan meal combines a few Japanese staples to a delicious effect. The mushrooms release moisture as they roast, which not only prevents the drippings from scorching but also creates juices that, after defatting, are served with the chicken as a sauce. Mirin is a sweetened rice wine used for cooking; look for it in the international aisle of the supermarket or in Asian grocery stores.

Tip

Don't forget to pat the chicken dry. The drier the surface of the thighs, the better the miso seasoning clings to the pieces. And make sure to rub the miso into the slashes so the chicken is seasoned throughout.

Ingredients
  • ½

    cup mirin

  • 6

    tablespoons white miso

  • 2

    tablespoons soy sauce

  • 1

    tablespoon finely grated fresh ginger

  • Ground black pepper

  • 3

    pounds bone-in, skin-on chicken thighs, trimmed and patted dry

  • 1

    pound cremini mushrooms, trimmed and quartered

  • 1

    bunch scallions, whites cut into 2-inch lengths, greens cut into 1-inch lengths, reserved separately

  • 1

    tablespoon unseasoned rice vinegar

Step 1

Heat the oven to 450°F with a rack in the middle position. Line a rimmed baking sheet with foil and mist with cooking spray. In a large bowl, whisk together the mirin, miso, soy sauce, ginger and ½ teaspoon pepper.

Step 2

Using a sharp knife, cut 2 parallel slashes on each chicken thigh, slicing through the skin down to the bone. Add the chicken to the miso mixture and turn to coat, rubbing it into the slashes. Place the chicken skin side up on the prepared baking sheet, spacing the pieces evenly apart. Add the mushrooms and scallion whites to the now-empty bowl; toss to coat with the miso mixture remaining in the bowl. Add the vegetables to the baking sheet, scattering them around the chicken.

Step 3

Roast until the chicken and mushrooms are well browned and the thickest part of the thighs reaches about 175°F degrees, 30 to 40 minutes. Transfer the chicken to a serving platter, then use a slotted spoon to top it with the mushroom mixture. Sprinkle with the scallion greens. Pour the pan juices into a medium bowl, then use a wide spoon to skim off and discard the fat; stir in the vinegar, then taste and season with pepper. Serve the chicken with the sauce.

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