This Miso‑Garlic Baked Chicken is rich in flavor while requiring minimal effort. Thanks to the miso paste and whole bulbs of garlic, these ingredients infuse the chicken as it bakes—and you don’t even have to peel the cloves. Just smash ‘em, pop ‘em in, and enjoy them alongside the savory chicken. (Trust us—they get nice and soft, you’ll wonder why you ever went through the hassle of peeling garlic cloves before.) Overall, this dish is effortlessly satisfying and keeps the kitchen nearly mess‑free.
Key Ingredients & Their Health Benefits
- Chicken (Thighs or Breasts): High‑quality protein; supports muscle maintenance and satiety
- Garlic Cloves: Contains immune‑boosting sulfur compounds; no peeling needed, which saves time and adds in nutrients
- Miso Paste: Fermented soy is rich in probiotics and umami flavor
- Sesame Oil (or Olive Oil): Heart‑healthy fats; adds richness and aids in nutrient absorption
Recipe for Miso-Garlic Baked Chicken
Yields: 4 servings
Recommended serving: 1 piece of chicken per person
Approximate Nutritional Information Per Serving*
Calories: ~400 kcal
Protein: ~30–40 g
Carbohydrates: ~16–18 g
Net Carbs: ~15–16 g
Healthy Fats: ~19–23 g
Fiber: ~2 g
* Based on 1 cooked breast or thigh (rounded from average SnapCalorie data)
Ingredients
- ~2 lb chicken thighs or breasts
- 2–3 tbsp. white (shiro) miso paste
- ¼ cup soy sauce
- 3 tbsp. maple syrup
- 4 tbsp. unsalted butter
- 1 whole garlic bulb, unpeeled cloves separated
- 1″ fresh ginger, grated
- 1 tbsp. rice vinegar
- 1 tbsp. sesame oil or olive oil
- Black pepper to taste
- Optional: Sesame seeds and sliced green onions for garnish
Instructions
* See Recipe Tips below *
- Prep Oven & Marinade: Preheat oven to 400 °F. In a bowl, whisk miso, soy sauce, sesame oil or olive oil, maple syrup, softened unsalted butter, rice vinegar, and grated ginger. Add your chicken to the marinade and toss to coat. For extra flavor infusion, be sure to rub the marinade all over the meat.
- Assemble for Baking: Place marinaded chicken and unpeeled garlic cloves in a cast iron skillet. Make sure to spread the ingredients evenly in the skillet so they sit in one layer for even cooking and browning.
- Bake: Bake for roughly 30–40 minutes, stirring the garlic midway through. Cook until chicken reaches an internal temperature of at least 165 °F.
- For a Caramelized Finish (Optional): Broil for 2–3 minutes for a nice golden-brown top crust.
- Rest & Serve: Let the chicken rest for 5 minutes; serve warm with garlic cloves and green onion for garnish.
Storage & Shelf Life
- Store leftover chicken and garlic in an airtight container in the fridge for up to 4 days
- Freeze cooked portions for up to 3 months
- Reheat in the oven (300 °F for ~10 minutes) or microwave until warmed through
Recipe Tips
- Keep the garlic unpeeled. It roasts to buttery softness and is super easy to eat.
- Set it and forget it. Bake time is flexible—just ensure the chicken’s internal temperature reaches at least 165 °F.
- Use farm-fresh ginger for a fragrant lift, or leave it out if you prefer simplicity
