Miso Chicken Traybake – The Delish Recipe

This vibrant Miso Chicken Traybake is a flavor bomb waiting to happen! Tender chicken, sweet carrots, crunchy bell peppers, and zucchinis all come together in perfect harmony, infused with the savory goodness of miso paste, soy sauce, and a hint of honey. It’s a one-pan wonder that’s both nourishing and delicious!

Ready Time

40 mins

Yields

7 servings

Ingredients

1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
1/4 cup white miso paste
2 tablespoons soy sauce
2 tablespoons honey
2 tablespoons rice vinegar
2 teaspoons grated ginger
2 cloves garlic, minced
1/4 cup vegetable oil
2 large carrots, peeled and chopped
2 large red bell peppers, seeded and chopped
2 large zucchinis, chopped
2 tablespoons chopped fresh cilantro (optional)

Instructions

Preheat your oven to 425°F (220°C).

In a large bowl, whisk together miso paste, soy sauce, honey, rice vinegar, ginger, and garlic until smooth.

Add the chicken pieces to the bowl and toss to coat with the miso mixture.

Let it marinate for at least 15 minutes, or up to 2 hours in the refrigerator.

In a large tray, combine the chopped carrots, red bell peppers, and zucchinis.

Drizzle the vegetable oil over the vegetables and toss to coat.

Add the marinated chicken to the tray, spreading it out in a single layer among the vegetables.

Bake for 30-35 minutes or until the chicken is cooked through and the vegetables are tender.

Garnish with chopped cilantro, if desired.

Notes

Make sure to adjust the marinade time based on your schedule – 15 minutes will give you a nice flavor boost, but if you have the time, 2 hours will really make the miso flavors shine.

If using cilantro, sprinkle it on just before serving to preserve its freshness and flavor.

Cut your veggies in similar sizes so they roast evenly – you want everything to be tender at the same time.

Don’t overcrowd the tray – you want a single layer of chicken and veggies to ensure everything cooks properly.

Miso paste can be found in most supermarkets nowadays, but if you can’t find it, you can make your own or sub with a mixture of soy sauce and butter (though it won’t be the same!).

This recipe is super versatile – feel free to swap out the veggies for your faves or add some noodles or rice to make it a full meal.

If you’re cooking for a crowd, simply scale up the ingredients and adjust the baking time as needed.