Miso Mayo Chicken with Leeks and Brussels Sprouts

Miso mayo chicken thighs roast with sweet leeks and Brussels sprouts in one pan for an easy, savory weeknight dinner ready in about 50 minutes.

Prep: 15 min · Cook: 35 min · Yield: 4 · Method: Oven

Ingredients

• 1.5 lb chicken thighs
• 2 tbsp miso
• 2 tbsp mayonnaise
• 2 leeks
• 12 oz brussels sprouts
• 1 tbsp olive oil
• 2 cloves garlic
• 0.25 tsp black pepper
• 0.5 lemon

Cooking instructions

1. Heat the oven to 425°F. Trim the leeks, halve them lengthwise, rinse well, and slice them into 1-inch pieces. Trim the Brussels sprouts and halve them. Mince the garlic. (about 10 min) — 425°F
2. Stir the miso, mayonnaise, garlic, and black pepper together. Coat the chicken thighs evenly with the mixture. (about 5 min)
3. Toss the leeks and Brussels sprouts with the olive oil on a large rimmed sheet pan. Arrange the chicken among the vegetables, skin-side up if using skin-on thighs. (about 5 min)
4. Roast until the vegetables are browned and tender and the thickest chicken thigh reaches 165°F, about 30 to 35 minutes. If the vegetables brown too quickly, loosely cover them with foil. (about 35 min) — 425°F
5. Rest the chicken for 5 minutes, then squeeze the lemon over the chicken and vegetables before serving. (about 5 min)