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Soy & Miso-Glazed Chicken

with Roasted Potatoes & Ponzu Broccoli

Sheet Pan Supper
  • Group Created with Sketch.
    Time
    50 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 780 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label

In this easy sheet pan dinner, you’ll carve juicy roasted half-chickens to pair with simple sides of tender broccoli florets and crispy potato wedges.

Get Cooking
fresh
ingredients
Soy & Miso-Glazed Chicken with Roasted Potatoes & Ponzu Broccoli
Title
  • 2 Half Chickens
  • 1 lb Broccoli
  • 1¼ lbs Red Potatoes
  • 1 tsp Furikake
  • 2 Tbsps Vegetarian Ponzu Sauce
  • ¼ cup Mayonnaise
  • 3 Tbsps Sweet Chili Sauce
  • 3 Tbsps Soy-Miso Sauce
step-by-step
instructions
Prepare & start potatoes:
1 Prepare & start potatoes:

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes lengthwise into 1-inch wedges. Place on a sheet pan; drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer, skin side down, on one side of the sheet pan. Roast 16 to 18 minutes, or until slightly tender when pierced with a fork. Leaving the oven on, remove from the oven. 

Roast the chicken:
2 Roast the chicken:

While the potatoes roast, line a separate sheet pan with aluminum foil. Pat the chicken dry with paper towels. Place in a bowl; drizzle with olive oil and season with salt and pepper. Turn to coat. Place on the prepared sheet pan. Roast 31 to 33 minutes, or until browned and cooked through (an instant-read thermometer inserted into the thickest part of the thigh should register 165°F). Reserving any juices on the sheet pan, carefully transfer the roasted chicken to a cutting board. Let rest at least 5 minutes. 

Prepare the broccoli & finish the vegetables:
3 Prepare the broccoli & finish the vegetables:

While the chicken roasts, cut off and discard the bottom 1/2-inch of the broccoli stem; cut the broccoli into small florets. Place in a bowl. Drizzle with olive oil and season with salt and pepper; toss to coat. Reserving the bowl, carefully transfer to the other side of the sheet pan of partially roasted potatoes; arrange in an even layer. Return to the oven and roast 19 to 21 minutes, or until the vegetables are browned and tender when pierced with a fork. 

Make the sweet chili mayo:
4 Make the sweet chili mayo:

While the vegetables roast, in a bowl, combine the mayonnaise and sweet chili sauce. Season with salt and pepper. 

Finish the broccoli:
5 Finish the broccoli:

Transfer the roasted broccoli to the reserved bowl. Add the ponzu sauce. Stir to combine; season with salt and pepper to taste. 

Carve the chickens & serve your dish:
6 Carve the chickens & serve your dish:

Using a sharp, sturdy knife, halve the rested chicken crosswise, separating the leg from the breast. Lift the wing, then halve the breast crosswise through the bone. Separate the drumstick and thigh. Transfer any reserved juices from the sheet pan to a bowl. Add the soy miso sauce; stir to combine. Serve the carved chicken topped with the finished soy-miso sauce and furikake. Serve with the finished broccoli, roasted potatoes, and sweet chili mayo on the side. Enjoy!

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Prepare & start potatoes:
1 Prepare & start potatoes:

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes lengthwise into 1-inch wedges. Place on a sheet pan; drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer, skin side down, on one side of the sheet pan. Roast 16 to 18 minutes, or until slightly tender when pierced with a fork. Leaving the oven on, remove from the oven. 

2 Roast the chicken:

While the potatoes roast, line a separate sheet pan with aluminum foil. Pat the chicken dry with paper towels. Place in a bowl; drizzle with olive oil and season with salt and pepper. Turn to coat. Place on the prepared sheet pan. Roast 31 to 33 minutes, or until browned and cooked through (an instant-read thermometer inserted into the thickest part of the thigh should register 165°F). Reserving any juices on the sheet pan, carefully transfer the roasted chicken to a cutting board. Let rest at least 5 minutes. 

Roast the chicken:
Prepare the broccoli & finish the vegetables:
3 Prepare the broccoli & finish the vegetables:

While the chicken roasts, cut off and discard the bottom 1/2-inch of the broccoli stem; cut the broccoli into small florets. Place in a bowl. Drizzle with olive oil and season with salt and pepper; toss to coat. Reserving the bowl, carefully transfer to the other side of the sheet pan of partially roasted potatoes; arrange in an even layer. Return to the oven and roast 19 to 21 minutes, or until the vegetables are browned and tender when pierced with a fork. 

4 Make the sweet chili mayo:

While the vegetables roast, in a bowl, combine the mayonnaise and sweet chili sauce. Season with salt and pepper. 

Make the sweet chili mayo:
Finish the broccoli:
5 Finish the broccoli:

Transfer the roasted broccoli to the reserved bowl. Add the ponzu sauce. Stir to combine; season with salt and pepper to taste. 

6 Carve the chickens & serve your dish:

Using a sharp, sturdy knife, halve the rested chicken crosswise, separating the leg from the breast. Lift the wing, then halve the breast crosswise through the bone. Separate the drumstick and thigh. Transfer any reserved juices from the sheet pan to a bowl. Add the soy miso sauce; stir to combine. Serve the carved chicken topped with the finished soy-miso sauce and furikake. Serve with the finished broccoli, roasted potatoes, and sweet chili mayo on the side. Enjoy!

Carve the chickens & serve your dish: