Miso Sheet Pan Chicken and Vegetables

Name: Miso Sheet Pan Chicken and Vegetables
Ingredients: 1 Leek; 4 cups Butternut Squash (cubed); as needed Shiitake Mushrooms; as needed Oyster Mushrooms; as needed Eggplant; 6 Chicken Thighs; 2 tablespoons Grape Seed Oil; to taste Salt and Pepper; 1/3 cup Grape Seed Oil (for sauce); 2 tablespoons Tamari; 2 tablespoons Honey; 1 tablespoon Yellow Miso Paste; 1 1/2 tablespoons Rice Wine Vinegar; 1 1/2 teaspoons Dijon Mustard; 1/2 teaspoon Ground Ginger; 1/4 of a teaspoon Salt (for sauce)

16 ingredients · from Thrive Market

Ingredients

1 Leek
4 cups Butternut Squash (cubed)
as needed Shiitake Mushrooms
as needed Oyster Mushrooms
as needed Eggplant
6 Chicken Thighs
2 tablespoons Grape Seed Oil
to taste Salt and Pepper
1/3 cup Grape Seed Oil (for sauce)
2 tablespoons Tamari
2 tablespoons Honey
1 tablespoon Yellow Miso Paste
1 1/2 tablespoons Rice Wine Vinegar
1 1/2 teaspoons Dijon Mustard
1/2 teaspoon Ground Ginger
1/4 of a teaspoon Salt (for sauce)

Watch the original video

Method

The step-by-step method for this recipe is part of Foodle Pro — along with 3498 other recipes, offline access, and a library you share with your family.

See Foodle Pro — $24 a year Or watch it free on YouTube

Watch the original: “Miso Sheet Pan Chicken and Vegetables” by Thrive Market. All credit for this dish belongs to them — Foodle only wrote the recipe down from the video, so quantities follow what was said aloud and may be approximate. Watch the original for technique. If you cook it, tell them, not us.