Miso Butter Chicken Thighs
1-2 pounds bone-in, skin-on chicken thighs
2 tablespoons ghee
3 tablespoons white miso
1 bunch radishes, tops trimmed
black sesame seeds, for garnish
scallions, sliced thin, for garnish
Preheat your oven to 425˚F. Line a baking sheet with parchment paper. Mix together the ghee and miso paste. Separate half of the miso butter and set aside.
Rub the miso butter under the skin of the thighs and on both sides of the chicken. Arrange the chicken, skin side up, on a prepared sheet tray. Roast for 18-24 minutes or until the chicken is cooked through, halfway through cooking, place the radishes onto the pan with the chicken so they cook while the chicken finishes cooking.
Serve the chicken thighs and radishes together on a platter. Garnish with black sesame seeds and sliced scallions. A squeeze of lime would be great over the dish as well. Serve with steamed rice or quinoa.