Miso-Glazed Chicken Thighs with Broccoli

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Chicken thighs glazed with savory-sweet miso-tamari sauce and roasted with broccoli until tender and caramelized, perfect for a comforting Whole30 dinner. This Japanese-inspired sheet-pan recipe (dairy-free, paleo), ready in about 50 minutes, pairs Chicken thighs, Broccoli, Miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a paleo week and pairs well with roasted root vegetables or a leafy salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 40 min Serves 4 Japanese-inspired cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Pat 1.5 lbs bone-in, skin-on chicken thighs dry; season with 1/2 tsp salt and 1/4 tsp black pepper.
  2. Step 2: Place chicken thighs in a roasting pan skin-side up; arrange 2 cups broccoli florets around them.
  3. Step 3: Whisk 2 tbsp white miso paste, 2 tbsp tamari, 1 tbsp rice vinegar, and 1 tbsp olive oil in a small bowl until smooth; brush evenly over chicken thighs and sprinkle broccoli with a little sauce.
  4. Step 4: Roast 25 minutes, then flip chicken thighs and brush with remaining sauce; continue roasting 15-20 minutes until chicken skin is golden brown, internal temperature reaches 165°F (74°C), and broccoli is tender with slight caramelization.
  5. Step 5: Let rest 5 minutes before serving, allowing juices to redistribute.

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