Source: One pot, one pan: Yasmin Fahr’s easy suppers – recipes
Traybake Miso-Ginger Chicken Thighs with Chard
Servings 4 people
Ingredients
- 2 tbsp soy sauce
- 1 tbsp white miso
- 1 tsp honey
- 1 tbsp grated ginger
- 0.25 tsp chilli flakes
- 4 spring onions
- 1 kg boneless chicken thighs cut into 6cm pieces
- 200 g chard
- 2 tbsp olive oil
Instructions
- Heat the oven to 200C (180C fan). In a medium bowl, combine the soy sauce, miso, honey, ginger and chilli flakes, add the spring onions and chicken, then toss to coat.
- In a roasting tray, toss the chard with the olive oil until all the leaves have a glossy coating. Spread out the chard evenly in the tray, overlapping as needed, then distribute the chicken mixture on top of the greens.
- Roast for 15-18 minutes, until the chicken is browned and cooked through (cut into the biggest piece to check), rotating it once halfway if your oven cooks unevenly. Squeeze half the lime over everything, then cut the other half into wedges and serve with the chicken.
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