Miso Chicken Traybake with Roasted Vegetables and Miso Peanut Gravy Recipe
Introduction
This miso chicken traybake is a comforting and flavorful one-pan meal perfect for busy weeknights. Tender chicken breast fillets roast alongside a medley of root vegetables, all enhanced by a rich miso and peanut butter gravy. It’s a delicious way to enjoy a balanced dinner with minimal fuss.
Ingredients
- 400g potatoes, thinly sliced
- 400g parsnips, thinly sliced
- 400g carrots, thinly sliced
- 400g brussels sprouts, trimmed and halved
- 2 tbsp olive oil
- 2 tsp cumin seeds
- 500g chicken breast mini fillets
- 1 tbsp brown miso paste
- 1 tsp olive oil
- 1 red onion, thinly sliced
- 1 tbsp cornflour
- 2 tbsp brown miso paste
- 1 tbsp peanut butter
Instructions
- Step 1: Preheat the oven to 200°C (180°C fan)/gas mark 6. In a large baking tray, combine the sliced potatoes, parsnips, carrots, and brussels sprouts with 2 tablespoons of olive oil and the cumin seeds. Toss everything to coat evenly, season well, and bake for 25 minutes.
- Step 2: While the vegetables bake, place the chicken mini fillets and 1 tablespoon brown miso paste in a large bowl. Mix well to coat the chicken, cover, and marinate in the fridge for 25 minutes.
- Step 3: After the initial 25 minutes, remove the vegetable tray from the oven and stir the vegetables gently. Nestle the marinated chicken fillets in between the vegetables, then return the tray to the oven. Roast for another 20-25 minutes until the chicken is fully cooked and the vegetables are tender.
- Step 4: Meanwhile, prepare the gravy. Heat 1 teaspoon of olive oil in a pan over medium heat. Add the sliced red onion and fry for 5-6 minutes until the onions begin to turn golden.
- Step 5: In a small bowl, mix 1 tablespoon cornflour with a few tablespoons of boiling water until smooth. Pour 400ml boiling water into the pan with the onions, then add 2 tablespoons brown miso paste and 1 tablespoon peanut butter. Stir well to combine.
- Step 6: Bring the sauce to the boil, then reduce to a simmer and cook for 2-3 minutes until it thickens. Season to taste with salt and pepper.
- Step 7: Drizzle the miso peanut gravy over the traybaked chicken and vegetables before serving.
Tips & Variations
- For extra flavor, marinate the chicken overnight to let the miso fully penetrate the meat.
- Swap the peanut butter for tahini or almond butter if you have a peanut allergy.
- Add garlic or ginger to the marinade for a more aromatic dish.
- If you prefer spicier food, sprinkle chili flakes over the vegetables before roasting.
- Use sweet potatoes instead of regular potatoes for a sweeter twist.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave until piping hot. The sauce may thicken when chilled; stir in a little warm water or broth to loosen it when reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken thighs instead of chicken breast fillets?
Yes, chicken thighs can be used and may add more juiciness to the dish. Adjust cooking time as needed to ensure they are fully cooked through.
Is this dish suitable for freezing?
It is best to freeze the chicken and vegetables separately from the sauce. Store everything in airtight containers and freeze for up to 1 month. Thaw overnight in the refrigerator before reheating.
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Miso Chicken Traybake with Roasted Vegetables and Miso Peanut Gravy Recipe
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
Description
This Miso Chicken Traybake is a flavorful and wholesome meal combining tender miso-marinated chicken breast mini fillets with a variety of roasted vegetables including potatoes, parsnips, carrots, and Brussels sprouts. Finished with a rich, umami-packed miso and peanut butter gravy, this dish is both comforting and easy to prepare, perfect for a nutritious weeknight dinner.
Ingredients
Vegetables and Chicken
- 400g potatoes, thinly sliced
- 400g parsnips, thinly sliced
- 400g carrots, thinly sliced
- 400g Brussels sprouts, trimmed and halved
- 2 tbsp olive oil
- 2 tsp cumin seeds
- 500g chicken breast mini fillets
- 1 tbsp brown miso paste
- 1 tsp olive oil
- 1 red onion, thinly sliced
Gravy
- 1 tbsp cornflour
- 2 tbsp brown miso paste
- 1 tbsp peanut butter
- 400ml boiling water
- Salt and pepper, to taste
Instructions
- Prepare and Roast Vegetables: Preheat your oven to 200°C (180°C fan/gas mark 6). Place the thinly sliced potatoes, parsnips, carrots, and halved Brussels sprouts into a large baking tray. Add 2 tablespoons of olive oil and 2 teaspoons of cumin seeds, then toss everything together to ensure the vegetables are well coated. Season with salt and pepper to taste. Roast in the oven for 25 minutes.
- Marinate Chicken: While the vegetables begin roasting, place the chicken breast mini fillets in a large bowl. Add 1 tablespoon of brown miso paste and mix thoroughly so the chicken is evenly coated. Cover the bowl and refrigerate to marinate for 25 minutes.
- Add Chicken to Vegetables: After the initial 25 minutes of roasting, remove the baking tray from the oven. Stir the vegetables gently to redistribute them. Nestle the marinated chicken fillets among the vegetables on the tray. Return the tray to the oven and roast for a further 20 to 25 minutes, or until the chicken is fully cooked through.
- Prepare Gravy: While the chicken and vegetables finish roasting, heat 1 teaspoon of olive oil in a pan over medium heat. Add the thinly sliced red onion and fry for 5 to 6 minutes, or until the onion begins to turn golden and soft. In a small bowl, mix 1 tablespoon of cornflour with a few tablespoons of boiling water to make a slurry. Add this slurry to the pan along with 400ml of boiling water, 2 tablespoons of brown miso paste, and 1 tablespoon of peanut butter. Stir well to combine and season with salt and pepper to taste. Bring the mixture to a boil, then reduce to a simmer and cook for 2 to 3 minutes until thickened.
- Serve: Once the chicken and vegetables are roasted and the gravy is ready, drizzle the gravy over the traybaked chicken and vegetables. Serve hot and enjoy your delicious, comforting meal.
Notes
- Use mini chicken breast fillets or cut regular chicken breasts into smaller pieces for quick cooking.
- You can substitute peanut butter with tahini or almond butter if preferred.
- Ensure vegetables are sliced thinly to enable even roasting and cooking in the allotted time.
- The gravy can be adjusted in thickness by varying the amount of cornflour slurry.
- This recipe can be made gluten-free by ensuring the brown miso paste and cornflour are certified gluten-free.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Fusion (Japanese-inspired)
Keywords: miso chicken, traybake, roasted vegetables, miso gravy, easy dinner, healthy chicken recipe
