- 3 tablespoons white miso paste
- 2 tablespoons pure maple syrup
- 2 teaspoons grated fresh ginger
- 1 ½ teaspoons soy sauce or tamari
- 2 garlic cloves, minced
- 6 tablespoons neutral oil (such as avocado or canola), divided
- 6 bone-in, skin-on chicken thighs
- 1 small acorn squash, seeded and cut into 1-inch wide slices
- 1 pound beets, peeled and chopped into wedges
- 2 tablespoons rice vinegar
- 2 teaspoons grainy mustard
- 3 cups loosely packed baby arugula
- 1 large cucumber, quartered and sliced
- 1 large tomato, chopped
- 2 scallions, chopped
Preheat the oven to 425°F. Add the miso, maple syrup, ginger, soy sauce, garlic, and 4 tablespoons of the neutral oil to a large bowl; whisk together until mostly smooth. Add the chicken thighs to the large bowl. Rub the chicken thighs with the mixture until evenly coated. Let stand, uncovered, at room temperature for 15 minutes while you prepare the other vegetables for roasting.
Toss together the squash, beets, and remaining 2 tablespoons of neutral oil on a large rimmed baking sheet; spread in an even layer. Top with the marinated chicken thighs. Bake the chicken until a thermometer inserted into thickest portion of thighs registers 165°F and vegetables are tender and browned, 40 to 45 minutes.
Meanwhile, mix together the rice vinegar, grainy mustard, and toasted sesame oil to make a dressing; set aside. Prepare the remaining fresh vegetables except the scallions and divide them evenly between 4 plates or shallow pasta bowls; set aside.
Arrange the roasted chicken and vegetables over the fresh vegetables in the bowls, top with chopped scallions, drizzle it all with the dressing, and serve immediately.
- Yields: 4 servings
- Preparation Time: 1 hour