Miso Lemongrass Baked Chicken And Zucchini One Pan

Looking for a weeknight dinner that’s bursting with flavor, incredibly easy to make, and minimizes cleanup? Look no further! This Miso Lemongrass Baked Chicken and Zucchini One-Pan recipe delivers a delightful combination of savory, sweet, and aromatic notes. The umami-rich miso paste beautifully complements the bright, citrusy lemongrass, creating a glaze that caramelizes to perfection in the oven. Paired with tender zucchini, this dish is a complete and satisfying meal that’s sure to become a new favorite. It’s a healthy, delicious, and convenient way to enjoy a restaurant-quality meal at home.

What You’ll Need

• Chicken Thighs (4 bone-in, skin-on, about 800g / 1.75lb): We’re using bone-in, skin-on chicken thighs because they stay incredibly moist and flavorful during baking. The bone adds depth of flavor, and the skin gets beautifully crispy. You can use other cuts, but adjust cooking time accordingly.
• Zucchini (2 medium, about 300g / 10oz): Zucchini provides a lovely fresh, slightly sweet counterpoint to the rich miso glaze. We’re slicing them into half-moons for even cooking and a nice texture.
• White Miso Paste (2 Tbsp / 30ml): White miso (shiro miso) is a fermented soybean paste that adds a wonderful umami flavor and subtle sweetness. It’s milder than red miso, making it perfect for this glaze.
• Lemongrass (1 Tbsp / 15ml, freshly grated or 1 stalk minced): Fresh lemongrass is key to the bright, citrusy aroma of this dish. Grating it releases more flavor than simply chopping. If using minced, ensure it’s very finely minced.
• Honey (1 Tbsp / 15ml): A touch of honey balances the savory flavors and helps the glaze caramelize beautifully. Use a good quality honey for the best flavor.
• Low-Sodium Soy Sauce (1 Tbsp / 15ml, halal-certified): Soy sauce adds another layer of umami and saltiness. Using low-sodium allows you to control the overall salt level. Halal-certified ensures it meets specific dietary requirements.
• Garlic (2 cloves, minced): Garlic provides a pungent aroma and savory flavor that complements the other ingredients. Freshly minced garlic is always best.
• Ginger (1 tsp / 5ml, freshly grated): Freshly grated ginger adds a warm, spicy note. Like lemongrass, grating releases more flavor than chopping.
• Olive Oil (2 Tbsp / 30ml): Olive oil helps to bind the glaze and adds a healthy fat. Use a good quality extra virgin olive oil.
• Black Pepper (½ tsp / 2.5ml, ground): Black pepper adds a subtle spice and enhances the other flavors. Freshly ground pepper is recommended.
• Salt (½ tsp / 2.5ml): Salt enhances all the flavors. Adjust to taste, keeping in mind the soy sauce is already salty.
• Toasted Sesame Seeds (1 Tbsp / 15g): Toasted sesame seeds add a nutty flavor and a delightful crunch as a garnish.
• Scallions (2, thinly sliced, green tops only): Scallions (green onions) provide a fresh, mild onion flavor and a pop of color. We’re using only the green tops for a milder flavor and visual appeal.

Ingredient Substitutions

Don’t have everything on hand? Here are a few simple substitutions you can make:

• Chicken Thighs: You can substitute chicken breasts, but reduce the baking time to avoid drying them out.
• Zucchini: Yellow squash or bell peppers would work well as a substitute for zucchini.
• White Miso Paste: Red miso paste can be used, but it has a stronger flavor, so use slightly less (about 1.5 Tbsp).
• Lemongrass: If you can’t find fresh lemongrass, you can use 1 teaspoon of lemongrass paste, but the flavor won’t be as vibrant.

Let’s Bake: Step-by-Step Instructions for Miso Lemongrass Chicken and Zucchini

1. Preheat and Prep: Begin by preheating your oven to 200°C (400°F). This ensures even cooking and a beautifully caramelized glaze. Line a rimmed baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze. A rimmed baking sheet is crucial to contain any pan juices.
2. Craft the Miso Lemongrass Glaze: In a small bowl, whisk together the white miso paste, freshly grated lemongrass, honey, low-sodium soy sauce, minced garlic, grated ginger, olive oil, black pepper, and salt. Whisk vigorously until the glaze is smooth and glossy. The miso paste will take a little effort to incorporate, ensuring there are no lumps.
3. Marinate the Chicken: Pat the chicken thighs dry with paper towels. This is a vital step! Dry skin crisps up beautifully in the oven. Brush half of the miso lemongrass glaze generously over the skin side of the chicken thighs. Allow the chicken to marinate for at least 10 minutes, or up to 30 minutes for a more intense flavor. This allows the flavors to penetrate the chicken.
4. Glaze the Zucchini: While the chicken marinates, toss the zucchini half-moons in the remaining miso lemongrass glaze. Ensure each piece is evenly coated. This guarantees that every bite of zucchini is bursting with flavor.
5. Arrange on Baking Sheet: Arrange the marinated chicken thighs skin-side up on the prepared baking sheet, leaving space between each piece for even cooking. Spread the glazed zucchini around the chicken in a single layer. Avoid overcrowding the pan, as this will steam the vegetables instead of roasting them.
6. Bake to Perfection: Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 74°C (165°F) and the zucchini is tender-crisp. Use a meat thermometer inserted into the thickest part of the thigh to ensure the chicken is cooked through.
7. Broil for Caramelization: Switch the oven to broil and cook for an additional 3-5 minutes, watching very closely to prevent burning. The goal is to caramelize the glaze and achieve a deep golden-brown, glossy finish.
8. Rest, Garnish & Serve: Remove the baking sheet from the oven. Drizzle any remaining pan juices over the chicken and zucchini. Sprinkle generously with toasted sesame seeds and sliced scallion greens. Let the dish rest for 5 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful dish.

Why One-Pan Cooking Works Wonders

One-pan meals aren’t just about convenience; they’re about flavor development. By roasting the chicken and zucchini together, the flavors meld and intensify. The chicken’s rendered fat bastes the zucchini, adding richness, while the zucchini’s moisture keeps the chicken tender. This method minimizes cleanup and maximizes taste.

The Magic of Miso and Lemongrass

The combination of miso and lemongrass is a flavor powerhouse. Miso, a fermented soybean paste, provides umami – a savory depth that elevates the dish. Lemongrass adds a bright, citrusy aroma and a subtle sweetness. Together, they create a complex and irresistible glaze that perfectly complements the chicken and zucchini.

Tips for Crispy Chicken Skin

Achieving perfectly crispy chicken skin is all about preparation and technique. First, ensure the chicken thighs are thoroughly dry before applying the glaze. Second, don’t overcrowd the baking sheet. Third, the broiling step is crucial for that final burst of caramelization and crispness. Keep a close eye during broiling to prevent burning.

Zucchini Variations

Feel free to experiment with different types of zucchini! Yellow squash or even pattypan squash would work beautifully in this recipe. You can also add other vegetables like bell peppers, broccoli florets, or red onion wedges for a more colorful and diverse one-pan meal.

Frequently Asked Questions (FAQ)

• Can I use chicken breasts instead of thighs? While you can use chicken breasts, thighs are recommended for their juiciness and flavor. If using breasts, reduce the baking time to prevent them from drying out.
• Is the lemongrass essential? Lemongrass is a key flavor component, but if you can’t find it, you can substitute with 1 tablespoon of lemon zest.
• Can I make this ahead of time? You can marinate the chicken for up to 24 hours in advance. However, it’s best to bake and serve the dish fresh for optimal flavor and texture.

This Miso Lemongrass Baked Chicken and Zucchini One Pan is a weeknight winner! It’s flavorful, easy to make, and requires minimal cleanup. Don’t forget to save this recipe to your Pinterest board for later inspiration!

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