Sheet-Pan Miso Chicken With Radishes and Lime
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 4bone-in, skin-on chicken thighs (about 1½ pounds total)
- 2tablespoons olive oil
- Kosher salt and black pepper
- 1tablespoon ghee or unsalted butter, at room temperature
- 1½teaspoons white miso paste
- 1pound trimmed radishes, halved, if large
- 1lime, cut in half
- 2scallions, light green and white parts only, thinly sliced
- Black or white sesame seeds, for sprinkling (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
544 calories; 42 grams fat; 12 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 8 grams polyunsaturated fat; 8 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 33 grams protein; 799 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Heat oven to 450 degrees. Place one rack in the middle of the oven and another about 6 inches from the broiler.
- Step 2
On a large baking sheet, drizzle the chicken all over with 1 tablespoon oil, then season all over with salt and pepper. In a medium bowl, mash together the ghee and miso until combined. Lift up the skin on one chicken thigh, carefully creating a space between the skin and meat, and place about ½ teaspoon miso-ghee mixture inside. Close the pocket, then lightly press on top of the skin to spread it around. Repeat with remaining chicken thighs, adding ½ teaspoon miso-ghee mixture to each. Massage another 1½ teaspoons mixture all over the chicken, leaving about 1 teaspoon miso-ghee mixture remaining in the bowl.
- Step 3
Arrange the chicken skin-side up, evenly spaced apart, and roast on the middle rack for 15 minutes.
- Step 4
In the same mixing bowl, toss the radishes with the remaining miso-ghee mixture and the remaining 1 tablespoon oil. Season with salt and pepper.
- Step 5
After the chicken has roasted for 15 minutes, scatter the radishes around the chicken and cook until radishes are tender and lightly browned and chicken is cooked through (the temperature in the thickest part of the thigh should reach 165 degrees), another 10 to 15 minutes.
- Step 6
If the chicken skin is not as browned as you’d like, broil on the rack near the broiler until the skin is crispy and golden, 1 to 2 minutes.
- Step 7
Squeeze the lime juice over chicken and radishes, then garnish with the scallions and sesame seeds, if using. Divide among plates and serve.
Private Notes
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Cooking Notes
Dan
This whole meal had surprising depth for the little amount of work that went into it. We added a pound of new potatoes to the sheet pan with the radishes and gave them a slightly longer cook time (pulled the chicken out when they came up to temp of course). The potatoes, when roasted in the chicken fat and sprinkled with flaky salt and fresh cracked black pepper, were to die for. I also recommend using foil on your sheetpan as cleanup was a cinch.
Julie
Can this be done with chicken breasts? What modifications would make it tasty?
Ann
This was great! Followed recipe without change. Next time would cut all radishes into smaller parts or add sooner. They tasted better more cooked and very soft. Lime was key to flavor depth. Yum!!
Sarah
I used boneless, skinless breasts because that's what I had in the fridge. It was fantastic. I shortened the cooking time by about ~7 min. Great recipe.
esm624
I spatchcocked a whole chicken and followed the rest of the directions. Delicious.
Dan
But... then you didn't make this recipe at all. Sounds delicious still.
Sean
This recipe is fabulous but be warned - pouring olive oil onto the chicken directly onto the sheet pan will cause a ton of smoke to occur when cooking. Preferably, lay down some tin foil on the sheet pan and brush the olive oil on the chicken without getting it on the pan.
Sean
The chicken was good -- nice and crispy -- but the roasted radishes were a lot less interesting than I thought they'd be. Live & learn. Also, you'll probably need to double the amount of the butter/miso mixture, I don't know how they think such a small amount is supposed to do that much work.
Kirsteen
This is SUCH a great dish. The miso and green onion give you that miso soup feel, but the addition of the lime and the sesame seeds takes this to a different taste planet. I just couldn't put my finger on it, but the combination of flavours were subtle and delicious.
nyrkr
Really wonderful! After reading these notes, I doubled the miso butter and cut the radishes into smaller pieces. I also spatchcocked a whole chicken rather than using just the thighs, as some in our family like only white meat. I will definitely make this again.
Andrea R.
I had boneless skinless thighs so I used the miso ghee mixture as the glue for a Panko/seasoned regular breadcrumb mixture on top. Shortened Cook time by 5-10 mins. Turned out crunchy and tasty!
Joy M
I found this to be quite bland. I much prefer Sam Sifton's Miso Chicken recipe, which is very similar but calls for much more miso and butter (in fact, a little too much). The one thing I liked about this recipe was the lime juice. I'm going to try this again, using an amount of miso somewhere between the two recipes, and lime in place of rice vinegar.
Mary
This combined many ingredients I love - chicken thighs, radishes and white miso. I would mix more miso and butter, make sure your radishes are super fresh and new or they will require more roasting. Because I had hakurei turnips from my CSA I added them and they were delish!! This whole recipe needed additional roasting time with my ingredients. The scallions added nothing nor did the sesame seeds. In all, very good - just a few tweaks.
Mary
Put the radish in with the chicken so it cooks fully and browns. As the recipe calls for the radish came out watery and a little squishy. It was much better with the longer cooking time.
Parker
Chicken was great, radishes were ok. Served over rice. Would roast half potato half radish next time
Jason C
Made this last night, used chicken quarters and also added Brussels sprouts. I did 5 large pieces so used two sheet pans. It tasted like roasted chicken, was hoping for some unique flavor. I did a lot of the butter/miso on each hoping for flavor. Will probably pass on this next time.
Bikingbaker
Thanks to all the previous commenters. I added potatoes, doubled the miso butter and roasted at 425 for about 30 minutes. Used convection, too
Nancy Agacinski
Delicious! Easy and yummy. Served with Swiss chard and couscous. I did not buy the chicken with skin on and it was still very tasty. Next time would try adding some potatoes as suggested and cutting radishes into smaller pieces. This will definitely stay in my rotation!
Cori
This was incredible. The entire family loved. Going forward I would roast the radishes separately. I love roasted radishes, but in this preparation, they were more steamed than roasted. That said, the chicken roasted beautifully. The skin was crisp, golden and so flavorful.
CdP
The radishes are a bit bland. Definitely double the miso mixture - which is great in/on the chicken. Agree with another commenter that the oil on the pan made it very Smokey - I would just brush the chicken next time and line with foil.
Ali
Used more miso butter, added some ginger and added potatoes with the chicken. I would make it again with more ginger and I think some rainbow carrots with the radishes.
pjk
I followed the recipe but took into account the comments. I used plenty of the butter/miso rub, quartered the radishes because they were large, and put everything in the oven at the same time. I finished it with lime juice and zest, black sesame seeds, and scallions and served it with brown rice. I used the juice and zest from one lime as the recipe did not specify and the comments made me think more was better. I also wilted the radish greens as one commenter mentioned, but not a fan.
true
Done. So delicious. Wow. Added yukon potatoes and instead of miso we did Ssamjang (thought we had miso but alas, it was a container of the wondrous mild red soybean paste) and butter. Had along Tabbhouli. Twas the combo I can assure you
Cydney
Stop with the chicken thigh sheet pan recipes!
Mike Severin
I used fresh sunchokes and pickled watermelon radish with the chicken. It’s already smells great and thank you for another great recipe!
josh
2x the miso.
Margaret
Quite enjoyed the flavor of the chicken in this recipe. I toasted the sesame seeds.
Debbie
Radishes cooked in miso butter sounded like the best part of this recipe, so I doubled them, and doubled the miso butter. No sesame seeds, so added a tsp tahini to miso butter mixture -- sesame flavor was subtle, but there. Very good.
incredible
One of the most outstanding chicken thighs I’ve made in ages
sweet and savory?
This didn't work for me. Not enough miso flavor. Also hard to get the paste to stick to the chicken. More miso, perhaps with a melted butter or oil base to baste it. The radishes also did not seem to compliment well. Radishes work better with pork or beef as a lighter flavor versus those heavy meats. Without more miso flavor, the radishes were bland. The green onions and sesame were only visual in effect.
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