Ingredients
- 6 large chicken thighs, bone-in and skin-on
- salt and pepper
- 1/4 cup Miso Ginger Dressing
- 1/4 cup soy sauce or tamari
- 2 tbsp Dijon mustard
- 1 tsp flaky finishing salt
- 2 tbsp chopped scallions, for garnish
- 1 tbsp sesame seeds, for garnish
- rice, for serving (optional)
Directions
- Pat the chicken thighs dry and season with salt and pepper. Place them in a dish that holds them, but without crowding (8x10 inch baking dish is ideal).
- In a bowl, whisk together the dressing, soy sauce, and Dijon. Pour this marinade over the chicken and turn to coat well. Cover and place in the fridge to marinate for at least 1 hour or overnight.
- Preheat the oven to 425 F. Line an 8x 10-inch baking dish or 10-inch cast-iron skillet with parchment paper or foil.
- Remove the chicken from the marinade and place the thighs in the dish in a single layer, skin side up. You want them to be snug but not crowded. Pour any remaining marinade over the chicken.
- Bake until the chicken is cooked through and the internal temperature reaches 165 F, about 45 minutes. The skin will be nicely browned. If you want it extra crispy, turn on the broiler and broil until the skin is beautifully burnished, 1 to 2 minutes. Keep an eye on it.
- Arrange the chicken on a platter. Immediately scatter the flaky salt over the top. Transfer the remaining liquid to a small pot, spoon off the fat, and cook over medium-high heat until reduced by up to half, making a lovely sauce. Pour the sauce over the chicken thighs or serve it on the side. Sprinkle with scallions and sesame seeds. Serve with rice, if desired.