Ingredients:

  • 1/3 cup (80g) white miso paste
  • 1/3 cup (80ml) pure maple syrup
  • 1/3 cup (80ml) extra virgin olive oil
  • 1 tsp (5g) ground cumin
  • 1 tbsp (6g) freshly grated ginger
  • 2 cloves (6g) garlic, minced
  • 2 lbs (900g) bone-in, skin-on chicken thighs
  • 1 lb (450g) Brussels sprouts, trimmed and halved
  • 1 medium (110g) red onion, cut into thick wedges
  • 1/2 tsp (3g) kosher salt
  • 1/2 tsp (1g) black pepper
  • 1 tbsp (15ml) neutral oil

Instructions:

  1. In a medium mixing bowl, whisk together the miso paste, maple syrup, olive oil, cumin, ginger, and garlic until the mixture is completely smooth and emulsified.
  2. Add the chicken thighs, halved Brussels sprouts, and red onion wedges to the bowl with the glaze. Season with salt and pepper, then toss thoroughly until everything is evenly coated.
  3. Preheat the oven to 400°F (200°C) and lightly grease a large rimmed sheet pan with neutral oil.
  4. Arrange the chicken skin-side up on the pan, spacing them evenly, and scatter the sprouts and onions in the gaps without overlapping.
  5. Roast for 30–35 minutes until the chicken skin is a deep mahogany color and the Brussels sprouts are charred.