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Recipe: Sheet Pan Red Miso Glazed Chicken with Mushrooms

Authoradmin
DifficultyBeginner

Looking for that perfect one-pan dish? Try this delicious Sheet Pan Red Miso Glazed Chicken with Mushrooms recipe. Minimal fuss and clean-up required!

Yields1 Serving
Prep Time10 minsCook Time35 minsTotal Time45 mins
 1/2 cup unseasoned rice wine vinegar
 5 tbsp red miso paste
 2 tbsp low sodium soy sauce (use tamari for gluten free)
 1 tbsp finely grated ginger
 2 1/2 tsp light brown sugar
 1/2 tsp ground black pepper
 3 pounds bone in chicken thighs and drumsticks, trimmed and pat dry
 8 ounces cremini mushrooms, sliced
 8 ounces Shitake mushrooms, sliced
 1 bunch scallions, cut to 1 inch length
1

Pre heat the oven to 450˚ F with the rack in the middle.

2

Line a baking sheet with tin foil.

3

Make a few slits on the top of the chicken, slicing though the skin to the bone.

4

In a large bowl whisk together the rice wine vinegar, miso, soy sauce, ginger, sugar and pepper.

5

Place the chicken into the sauce mixture and rub to coat on all sides, being sure to get the sauce into the slits.

6

Place the chicken skin side up on the baking sheet. with the sauce.

7

In the empty (do not rinse) bowl add the mushrooms and the whites of the scallions. Toss to coat with sauce residue.

8

Add this mixture to the sheet pan, scattering around the chicken.

9

Roast until the chicken and mushrooms are browned and the internal temperature of the thickest parts of the thighs and drumsticks reads 175˚F ~ about 30-40 minutes.

10

With tongs, transfer the chicken to a serving plate and sauce with the mushroom mixture and the pan drippings.

11

Top with the green parts of the scallions.

12

Serve with rice, conscous, quinoa or pasta.

Ingredients

 1/2 cup unseasoned rice wine vinegar
 5 tbsp red miso paste
 2 tbsp low sodium soy sauce (use tamari for gluten free)
 1 tbsp finely grated ginger
 2 1/2 tsp light brown sugar
 1/2 tsp ground black pepper
 3 pounds bone in chicken thighs and drumsticks, trimmed and pat dry
 8 ounces cremini mushrooms, sliced
 8 ounces Shitake mushrooms, sliced
 1 bunch scallions, cut to 1 inch length

Directions

1

Pre heat the oven to 450˚ F with the rack in the middle.

2

Line a baking sheet with tin foil.

3

Make a few slits on the top of the chicken, slicing though the skin to the bone.

4

In a large bowl whisk together the rice wine vinegar, miso, soy sauce, ginger, sugar and pepper.

5

Place the chicken into the sauce mixture and rub to coat on all sides, being sure to get the sauce into the slits.

6

Place the chicken skin side up on the baking sheet. with the sauce.

7

In the empty (do not rinse) bowl add the mushrooms and the whites of the scallions. Toss to coat with sauce residue.

8

Add this mixture to the sheet pan, scattering around the chicken.

9

Roast until the chicken and mushrooms are browned and the internal temperature of the thickest parts of the thighs and drumsticks reads 175˚F ~ about 30-40 minutes.

10

With tongs, transfer the chicken to a serving plate and sauce with the mushroom mixture and the pan drippings.

11

Top with the green parts of the scallions.

12

Serve with rice, conscous, quinoa or pasta.

Recipe: Sheet Pan Red Miso Glazed Chicken with Mushrooms

~ Marla Meridith

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