The vibe
It is officially roasting tin season, besties. If you are looking for a main character energy meal that is low-effort but high-reward, Rukmini Iyer’s miso chilli chicken is about to become your new personality trait. It’s basically a "chuck-it-in-the-oven" situation that delivers big on flavour without keeping you trapped in the kitchen for hours.
The recipe
You’ll need skin-on, bone-in chicken thighs, a medium butternut squash, and three leeks. The real magic happens with the marinade: sesame oil, miso paste (red or white both work!), garlic, and fresh ginger.
- Whisk your marinade ingredients. Toss your chopped squash and leeks with a bit of the mix in a large roasting tin.
- Slash the chicken thighs, nestle them on top of the veg, and slather the rest of that savory goodness all over them.
- Bake at 200C (180C fan) for an hour until it’s perfectly browned.
- While it finishes, whisk together soy sauce, lime zest and juice, spring onions, chilli, and coriander for a punchy finishing dressing.
Level up your leftovers
Real talk: cooking once and eating twice is the ultimate W for your budget and your schedule. If you have leftovers, do not let them sit in the fridge rent-free. Shred that chicken and reheat it with your leftover squash and leeks. Serve it over short-grain rice with a DIY peanut sauce made from peanut butter, lime, soy sauce, and a touch of sugar. It’s a total flavour bomb that will have you eating like royalty all week.
Why it matters
We’re all lowkey tired of ordering takeout or eating sad, overpriced meals. Learning to master a solid "cook once, eat twice" recipe is a practical life skill that saves you time, money, and sanity. Plus, the miso-ginger combo is a major upgrade from your standard salt-and-pepper sheet pan dinner.
