Crispy Chicken & Honey Miso Roast Vegetable Salad

Crispy Chicken & Honey Miso Roast Vegetable Salad

Previous Next INGREDIENT Crispy Chicken & Honey Miso Roast Vegetable Salad European Print This
Serves: 2
Nutrition facts: – calories – fat


400g (14 oz) baby carrots, halved lengthways 

½ fennel bulb, cut into wedges 

6 garlic cloves 

1 long red chilli, thinly sliced 

2 tbsp sesame oil 

3 tbsp honey 

2 tsp sweet paprika 

¼ cup Marion’s Kitchen Miso Sesame Vinaigrette 

2 tsp vegetable oil 

4 skin-on chicken thigh fillets 

½ tsp ground turmeric 

¼ tsp ground black pepper 

2 handfuls of salad leaves to serve 

2 handfuls of baby spinach to serve 

sea salt 



Preheat oven to 200°C/400°F. 



Place the carrots, fennel, garlic, sesame oil, honey and paprika on a large oven tray. Toss until well combined. Roast for 35-40 minutes or until the carrots are tender. 



For the chicken, pat the chicken pieces dry with paper towel. Season with salt and add the turmeric and pepper. Mix well. Heat a non-stick pan over medium-high heat. When the pan is hot, add 2 teaspoons of oil, then add the chicken pieces skin side down. Place a sheet of baking paper over the top. Then place another heavy lid or pan on top to evenly press down on the chicken. Cook for 12 minutes or until a golden, crispy crust forms. Then turn chicken over and cook for a further 2-3 minutes or until cooked through. Drain on paper towel and then slice. 



When the vegetables are cooked, remove them from the oven and place them in a large bowl. Drizzle over the Miso Sesame Vinaigrette. Toss to coat. Add the salad leaves and baby spinach and gently toss again. Serve with sliced chicken. 

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