miso butter roasted chicken and cabbage
Rated 2.6 stars by 43 users
Servings
4-6
Ingredients
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½ cup miso paste (I used red here, but you can also use white!)
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6 tbsps unsalted butter, melted
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3 tbsps honey
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½ tsp cracked black pepper
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pinch of kosher salt (the miso is salty already)
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3 cloves garlic, grated
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½ lemon, juiced
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1 cup water
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1 head of cabbage (I used savoy), cut into eighths
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3 shallots, sliced in half length-wise
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4-6 chicken legs, bone-in and skin-on (pat dry)
Directions
Pre-heat oven to 425 degrees.
In a bowl, add the miso paste, melted butter, grated garlic, honey, cracked black pepper, lemon juice, and water. Mix until fully combined.
In a large sheet tray, arrange the cabbage and the shallots. Place the chicken legs on top and then pour the miso butter sauce all over. Use a brush to cover all the chicken and schmear the sauce into the cabbage.
Cover the entire tray with a parchment paper that has been soaked in water and then cover the entire tray with aluminum foil tightly. Place into the oven for 45 minutes.
Remove the parchment and foil, turn the oven to 450 degrees, then place the tray back into the oven for 15-20 minutes.
Broil at the end for 3-5 minutes to get nice and golden. Serve the chicken with the cabbage and pour over more sauce.