Soy & Miso-Glazed Chicken with Roasted Potatoes & Ponzu Broccoli
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Soy & Miso-Glazed Chicken

with Roasted Potatoes & Ponzu Broccoli

Group Created with Sketch. 50 min
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 800 Cals/serving
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In this easy sheet pan dinner, you’ll carve juicy half-chickens that are simply roasted then topped with a savory glaze, made from soy-miso sauce—all sprinkled with furikake for a kick of spice. They’re paired with simple sides of tender broccoli florets and golden potato wedges that bake together in the oven.

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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.

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, rotating the sheet pan halfway through, 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 the chicken 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 the seasoned broccoli 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. Remove from the oven.

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

While the vegetables roast, in a small 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 coat; 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. In a bowl, combine the soy-miso sauce and any reserved juices from the sheet pan. 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, rotating the sheet pan halfway through, 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 the chicken 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 the seasoned broccoli 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. Remove from the oven.

4 Make the sweet chili mayo:

While the vegetables roast, in a small 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 coat; 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. In a bowl, combine the soy-miso sauce and any reserved juices from the sheet pan. 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: