Miso Butter Cabbage And Chicken

miso glazed chicken and cabbage wedges on a sheet pan

Miso Butter Cabbage And Chicken

Course: Main

Cuisine: American

Keyword: Chicken, Easy, Miso, Sheet Pan, World Cuisine

Difficulty: Easy

Prep Time: 15

Cook Time: 40

Servings: 6 to 8

Calories: 615kcal

Author: Marilyn

Chicken thighs and cabbage roast together under a savory miso glaze until the chicken is browned and the cabbage turns tender with crisp, golden edges. This is a simple sheet pan dinner with big flavor and easy cleanup.

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Ingredients

For the miso butter:

4 tablespoons unsalted butter softened
3 tablespoons white miso paste
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon honey
2 teaspoons grated fresh ginger
2 garlic cloves, minced 3/4 teaspoon pre-minced
1 teaspoon toasted sesame oil

For the chicken and cabbage:

8 bone-in skin-on chicken thighs
1 medium green cabbage cut through the core into 8 wedges
2 tablespoons grapeseed oil
2 green onions thinly sliced
1 tablespoon sesame seeds optional

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Instructions

Preheat the oven to 425°F. Place a large rimmed sheet pan in the oven while it heats.

Make the miso butter

In a small bowl, stir together the softened butter, white miso, soy sauce, rice vinegar, honey, ginger, garlic, and sesame oil until smooth. Divide the mixture in half. Use 1/2 for the raw chicken and cabbage. Set the remainder aside.

Prepare the chicken and cabbage

Carefully remove the hot sheet pan from the oven. Pat the chicken thighs dry with paper towels. Arrange the chicken thighs skin side up on the sheet pan. Arrange the cabbage wedges around the chicken in a single layer. Leave a little space between the pieces.
Brush the chicken thighs and cabbage with grapeseed oil. Brush half of the miso butter over the chicken and cabbage wedges. Set aside the remainder.
Roast for 25 minutes. Carefully flip the cabbage wedges with tongs. Brush the chicken thighs and the cabbage with the remaining miso butter. Return the pan to the oven and roast for 12 to 18 minutes longer, or until the chicken reaches an internal temperature of 165°F in the thickest part. For more tender thighs, continue roasting until they reach 175°F to 185°F.
Remove the sheet pan from the oven. Spoon some of the pan juices over the chicken and cabbage. Let the chicken rest for 5 minutes. Sprinkle with sliced green onions and sesame seeds, if using, before serving.

Notes

The recipe serves 6 to 8 depending upon the size of the chicken thighs.
If the chicken skin browns too fast, loosely cover the chicken pieces with foil and keep roasting until done.
If the cabbage browns before the chicken finishes, move the cabbage to a plate and return the chicken to the oven.
Honey helps the cabbage edges brown, but it also darkens quickly. Keep an eye on the pan during the last 10 minutes.

Miso Butter Chicken And Potatoes: Add 1 pound small halved potatoes to the pan. Toss them with oil, salt, and pepper. Place them cut side down for better browning.

Check the full post for more tips, variations and storage instructions.

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