miso-butter-chicken-with-grapefruit

🥘 Ingredients

• grapefruit 1
• butter 3 tbsp
• white miso 3 tbsp
• mirin 2 tbsp
• chicken thighs 800 g
• salt
• rocket 130 g

1. 1

   Preheat oven to 220°C with a rack in the upper third. Zest grapefruit and set the fruit aside.
2. 2

   Whisk butter with the grapefruit zest, white miso , and mirin until smooth.
3. 3

   Season chicken thighs with salt and coat in the miso butter mixture in a 9x13 baking dish . Roast for 25 minutes until charred and cooked through.
4. 4

   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.
5. 5

   Slice the chicken and serve over rocket . Finish with a generous drizzle of the grapefruit pan sauce.