Description
This Miso Lemongrass Baked Chicken and Zucchini One-Pan recipe delivers a delightful combination of savory, sweet, and aromatic flavors. It’s a healthy, delicious, and convenient way to enjoy a restaurant-quality meal at home.
Ingredients
Scale
- 4 (800g) chicken thighs, bone-in, skin-on
- 2 medium (300g) zucchini, sliced
- 2 Tbsp (30ml) white miso paste
- 1 Tbsp (15ml) lemongrass, grated
- 1 Tbsp (15ml) honey
- 1 Tbsp (15ml) low-sodium soy sauce
- 2 cloves garlic, minced
- 1 tsp (5ml) ginger, grated
- 2 Tbsp (30ml) olive oil
- 0.5 tsp (2.5ml) black pepper
- 0.5 tsp (2.5ml) salt
- 1 Tbsp (15g) sesame seeds, toasted
- 2 scallions, sliced (green tops only)
Instructions
- Preheat & Prep: Preheat oven to 200°C (400°F), line a baking sheet with parchment.
- Make Glaze: Whisk miso, lemongrass, honey, soy sauce, garlic, ginger, oil, pepper, and salt.
- Marinate Chicken: Pat chicken dry, brush with half the glaze, marinate 10-30 minutes.
- Glaze Zucchini: Toss zucchini with remaining glaze.
- Arrange & Bake: Arrange chicken skin-side up and zucchini on baking sheet. Bake 25-30 minutes.
- Broil: Broil 3-5 minutes for caramelization.
- Rest & Serve: Drizzle with pan juices, garnish with sesame seeds and scallions, rest 5 minutes.
Notes
Pat chicken dry for crispy skin. Don’t overcrowd the pan for even roasting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 15 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 150 mg
Keywords: chicken,zucchini,miso,lemongrass,one-pan,baked,asian,dinner,healthy