>> time required: 35 minutes
>> course: main
>> serves: 4
>> source: NYT Cooking - Ali Slagle

Preheat oven to 220°C with a rack in the upper third. Zest @grapefruit{1} and set the fruit aside.

Whisk @butter{3%tbsp}(melted) with the grapefruit zest, @white miso{3%tbsp}, and @mirin{2%tbsp} until smooth.

Season @chicken thighs{800%g}(boneless, skinless) with @salt{} and coat in the miso butter mixture in a #9x13 baking dish{}. Roast for ~{25%minutes} until charred and cooked through.

Transfer chicken to a cutting board to rest. Segment the grapefruit and squeeze the juice from the peels into the pan drippings, scraping up the browned bits. Fold in the fruit segments.

Slice the chicken and serve over @rocket{130%g}(salted). Finish with a generous drizzle of the grapefruit pan sauce.