June 18, 2025
One Pan Miso Honey Chicken Thighs with Squash
One Pan Miso Honey Chicken Thighs with Squash
2 servings | 40 minutes
INGREDIENTS
- 1 tbsp Miso Paste
- 1 tsp Raw Honey
- 1 Garlic (clove, large, minced)
- 3 tbsps Chicken Broth, Low Sodium
- Sea Salt & Black Pepper
- 1 lb Chicken Thighs with Skin (bone-in)
- 1 Delicata Squash (large, sliced, seeds removed)
- 1 tbsp Parsley (minced)
METHOD
- Preheat the oven to 400oF (205oC). Heat a cast-iron pan over medium-high heat.
- Mix the miso paste, honey, garlic, chicken broth, salt, and pepper together. Add the chicken and squash to the marinade and toss well to coat.
- Sear the chicken thighs in the cast iron pan, skin-side down, until just browned, about two minutes. Remove the chicken from the pan.
- Add the squash and remaining marinade to the pan and place the chicken thighs on top. Bake in the oven for 30 minutes or until the chicken is cooked through and the squash is tender.
- Garnish with parsley and enjoy!
NOTES
- Leftovers: Refrigerate in an airtight container for up to three days.
- Serving Size: One serving is approximately two chicken thighs and one cup of squash.
- Additional Toppings: Sesame seeds, hot sauce, and/or chopped green onions.
Nutrition Facts
Amount per serving
623 calories
57gs protein
15gs carb
35gs fat
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Ingredients 1 ½ tbs p sesame oil 1 tbsp low-salt soy sauce thumb-sized piece ginger grated 1 garlic clove crushed 1 tsp honey 2 sweet potatoes scrubbed and cut into wedges 1 lime cut into wedges 2 salmon fillets 250g purple sprouting broccoli 1 tbsp sesame seeds 1 red chilli thinly sliced (deseeded if you don't like it too hot)
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