Sheet-Pan Miso Maple Chicken with Fennel and Apples

Ingredients

• boneless chicken thighs1 1/2 lb
• white miso paste2 tbsp
• maple syrup1 1/2 tbsp
• apple cider vinegar1 tbsp
• fennel bulb, sliced1 large
• apple, cut into wedges1 large
• red onion, cut into wedges1
• olive oil1 tbsp
• sesame seeds1 tbsp
• salt and black pepperto taste

Method

1. 1Heat the oven to 425°F and line a sheet pan with parchment.
2. 2Stir miso, maple syrup, vinegar, and olive oil into a smooth glaze.
3. 3Toss fennel, apple, and red onion with a little salt and pepper, then spread on the pan.
4. 4Nestle the chicken thighs among the vegetables and brush everything with the glaze.
5. 5Roast for 25 to 30 minutes, basting once halfway, until the chicken is cooked through and browned at the edges.
6. 6Sprinkle with sesame seeds and let rest 5 minutes before serving.

Tips

• Slice the fennel fairly thin so it softens by the time the chicken is done.
• For extra caramelization, switch to broil for the final 1 to 2 minutes and watch closely.

Nutrition