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Sticky, savoury and packed with punchy ginger, this miso-glazed chicken roasts on one tray with sweet potato, broccoli and edamame. It's a whole dinner with hardly any washing up, and a flavour bomb that'll have everyone going back for seconds.
1.
Heat the oven to 200°C (180°C fan).
2.
Mix the miso, sesame oil, ginger, garlic and vinegar with a splash of water to make a smooth glaze.
3.
Make a few cuts in each piece of chicken, then brush with most of the glaze.
4.
Spread the sweet potato over a large roasting tray and sit the chicken on top.
5.
Roast for 25 minutes. If the glaze starts to darken too quickly, cover loosely with foil.
6.
Add the broccoli and edamame to the tray and toss them in the remaining glaze. Roast for another 15–20 minutes, until the chicken is cooked through with no pink meat and the vegetables are tender.
7.
Scatter with the spring onions and serve.
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Storage information
Leave to cool, then cover and refrigerate for up to 2 days. Freeze individual portions for up to 3 months, defrost overnight in the fridge and reheat until piping hot.
Tip
If you have time, marinate the chicken in the glaze in the fridge for a few hours or overnight. Lower carb: Swap the sweet potatoes for 500g cauliflower florets.
Cost-saving tips
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