Roasted Miso-Maple Chicken

published Sep 18, 2023
Roasted Miso-Maple Chicken Recipe

A sweet and savory miso-maple marinade glazes this easy roasted chicken to perfection.

Serves4 to 5

Prep10 minutes

Cook35 minutes to 45 minutes

Jump to Recipe
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Close up view of two pieces of chicken on a bed of white rice in a light grey bowl, topped with scallions and sesame seeds.
Credit: Photo: Alex Lepe ; Food Stylist: James Park

One of my favorite things about miso paste is its versatility — there are so many ways you can use it in cooking. The savory Japanese fermented soybean paste adds tons of great flavor to soup, salad dressing, and even brownies. Miso also pairs well with sweet flavors, and this roasted miso-maple chicken is one tasty example.

Whisk miso with maple syrup and some other pantry ingredients to make a quick marinade for bone-in chicken pieces. As it roasts in the oven, the marinade caramelizes, resulting in juicy, sweet-savory chicken. It’s an easy, family-friendly dish that you can prep the day before; all you have to do is throw it into the oven and cook.

The Ingredients You’ll Need for Roasted Miso-Maple Chicken

Besides bone-in chicken thighs or drumsticks, here are some of the other key ingredients you’ll need for the marinade.

  • White miso paste: White miso is the mildest of misos, but it still gives deep, savory flavors. You can substitute red miso paste here too, which has a more intense flavor.
  • Maple syrup: This adds sweetness and helps make the glaze nice and sticky.
  • Tamari or soy sauce: Choose tamari if you want to keep the dish gluten-free.
  • Rice vinegar: Vinegar balances out the salty and sweet elements of the marinade.
Credit: Photo: Alex Lepe ; Food Stylist: James Park

If You’re Making Roasted Miso-Maple Chicken, a Few Tips

  • Go for a long marinade. The longer the chicken sits in the marinade, the more flavorful it gets. An overnight marinade is best if you can swing it.
  • Cover and grease the baking sheet. The juices from the chicken mingle with the sugars in the marinade during roasting and get pretty sticky, so cover the baking sheet with foil, then coat with cooking spray first. This will ensure the chicken comes right off the pan and cleanup is easier.
  • Use bone-in dark meat. Chicken thighs and drumsticks stay juicy during roasting and never cook up dry.

What to Serve with Roasted Miso-Maple Chicken

Here are a few side dishes that pair well with the chicken.

Roasted Miso-Maple Chicken Recipe

A sweet and savory miso-maple marinade glazes this easy roasted chicken to perfection.

Prep time 10 minutes

Cook time 35 minutes to 45 minutes

Serves 4 to 5

Nutritional Info


  • 2 cloves


  • 1/3 cup

    white miso paste

  • 1/4 cup

    maple syrup

  • 2 tablespoons

    tamari or soy sauce

  • 1 tablespoon

    rice vinegar

  • 1 tablespoon

    vegetable or canola oil

  • 1 teaspoon

    toasted sesame oil

  • 3 pounds

    bone-in, skin-on chicken thighs or drumsticks, or a combination

  • 1 1/2 teaspoons

    kosher salt

  • Cooking spray

  • White sesame seeds, for garnish (optional)

  • Steamed white rice, for serving (optional)


  1. If marinating the chicken in a large zip-top bag, make the marinade in a small bowl. Otherwise, make the marinade in a large bowl. Mince 2 garlic cloves and place in the bowl. Add 1/3 cup white miso paste, 1/4 cup maple syrup, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon vegetable oil, and 1 teaspoon toasted sesame oil. Whisk to combine.

  2. Pat 3 pounds chicken thighs or drumsticks dry with paper towels. Season all over with 1 1/2 teaspoons kosher salt. Add to the large bowl of marinade and toss until the chicken is coated, or place in a large zip-top bag, pour the marinade over the chicken, and toss to coat. Try to rub some of the marinade under the skin as you toss. Cover the bowl or seal the bag. Let marinate in the refrigerator for at least 2 hours or up to overnight, turning the bag or stirring in the bowl once if you can.

  3. Arrange a rack in the middle of the oven and heat the oven to 400ºF. Meanwhile, let the chicken sit out at room temperature. Line a rimmed baking sheet with aluminum foil and coat with cooking spray.

  4. Take the chicken out of the marinade, letting the excess marinade drip off, and place on the baking sheet in an even layer skin-side up. Roast for 25 minutes. Rotate the baking sheet and roast until the chicken is browned, cooked through, and an instant-read thermometer inserted into the thickest piece not touching bone registers at least 165ºF, 10 to 20 minutes more. Garnish with white sesame seeds and serve with steamed rice if desired.

Recipe Notes

Make ahead: The chicken can be marinated up to 1 day ahead.

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.