Preheat oven to 400°F. Mix butter, miso paste, honey, rice vinegar, ginger, salt, and pepper until thick. Optional red pepper flakes.
2 tablespoons softened butter, ½ cup white miso paste, 2 tablespoons honey or maple syrup, 1 tablespoon rice vinegar, ½ teaspoon ground ginger, ¾ teaspoon salt, ½ teaspoon ground black pepper, ½ teaspoon crushed red pepper flakes
Pat chicken dry and coat generously with the miso mixture.
2½ pounds chicken thighs and drumsticks
Arrange on parchment-lined baking sheet in a single layer.
Bake 35–40 minutes, turning at least twice during cooking. Cover loosely with foil if browning too quickly.
Bake until skin is crispy and internal temperature reaches 160°F. Rest 5 minutes.
Sprinkle with green onions and sesame seeds.
3 green onions, 1 tablespoon sesame seeds
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