Roasted chicken thighs and vegetables glazed with miso-mayo, served over jasmine rice with a bright vinegar finish.
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| prepPreheat oven to 425°F / 220°C, rack in upper third | |||||
| 1 Tbsp soy sauce | Whisk soy, mayo & miso; coat chicken | Divide rice among bowls; top with vegetables, chicken, sauce & sesame | |||
| 120 ml mayonnaise (for marinade) | |||||
| 3 Tbsp white miso (for marinade) | |||||
| 680 g skinless, boneless chicken thighs (about 6), patted dry | |||||
| 2 small leeks or 1 large leek, white and pale green parts only, sliced ¼" thick | Toss leeks & brussels sprouts with oil & salt on sheet | Arrange chicken on vegetables; roast 425°F / 220°C, 13–16 min | Broil until vegetables charred & chicken cooked through, 9–12 min | Chop chicken; toss vegetables with remaining vinegar | |
| 455 g brussels sprouts, trimmed, quartered lengthwise | |||||
| 2 Tbsp unseasoned rice vinegar (for tossing vegetables) | |||||
| Extra-virgin olive oil (for drizzling) | |||||
| Kosher salt | |||||
| 1 Tbsp unseasoned rice vinegar (for finishing sauce) | Whisk rice vinegar, mayo & miso for finishing sauce | ||||
| 60 ml mayonnaise (for finishing sauce) | |||||
| 1 Tbsp white miso (for finishing sauce) | |||||
| Steamed jasmine rice and toasted sesame seeds (for serving) | |||||
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