3 tablespoons white miso
2 tablespoons unsalted butter
1 tablespoon grated ginger
1 teaspoon crushed garlic
1 tablespoon honey
1 teaspoon tamari
1 teaspoon rice vinegar
4 bone-in, skin-on chicken thighs
1 pound sweet potatoes
1 tablespoon toasted sesame oil
½ teaspoon salt
3 tablespoons sliced green onions
2 tablespoons toasted sesame seeds
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In a large bowl, mash the miso, butter, ginger, garlic, honey, tamari and vinegar until a paste forms.
3 tablespoons white miso
2 tablespoons unsalted butter
1 teaspoon crushed garlic
1 tablespoon honey
1 tablespoon grated ginger
1 teaspoon tamari
1 teaspoon rice vinegar
measuring spoons
large bowl
spoon
Add the chicken to the bowl and toss to combine. Use your hands to massage the marinade into the chicken skin and meat. Allow to marinate at room temperature while preparing the vegetables, or cover and refrigerate 1-8 hours.
4 bone-in, skin-on chicken thighs
tongs
Cut the sweet potatoes into ½” pieces.
1 pound sweet potatoes
chopping board
knife
Transfer the sweet potato pieces to a parchment-lined June Pan. Add the sesame oil and salt. Toss to combine and spread the potatoes in even layer, leaving 4 wells for the chicken.
parchment paper
June Pan
1 tablespoon toasted sesame oil
½ teaspoon salt
Place the chicken thighs in the wells. Spread any excess marinade over the sweet potatoes.
Insert the June Food Thermometer horizontally in the middle of the thickest part of the largest chicken thigh, avoiding the bone.
June Food Thermometer
Place the June Pan on the middle shelf of the June Oven and plug the June Food Thermometer into the jack. Roast until the chicken is cooked through and the skin is charred, about 33 minutes. June will alert you when the food is ready.
June Oven
Remove the food from the June Oven. Transfer the chicken and sweet potatoes to a platter or plates and allow to rest 5 minutes before garnishing with the green onion and toasted sesame seeds and serving.
2 tablespoons toasted sesame seeds
3 tablespoons sliced green onions
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