Roasted Chicken Thighs with Korean Broccoli & Cauliflower

1. In medium bowl, whisk 1 tablespoon sesame oil, lemon juice, miso paste and ? teaspoon pepper. Place chicken in large zip-top plastic bag; pour oil mixture over chicken. Seal bag, pressing out excess air; massage chicken in bag to coat. Refrigerate at least 1 or up to 4 hours.

2. Preheat oven to 375°. Line 2 rimmed baking pans with parchment paper. Place chicken, skin side down, on 1 prepared pan; roast 10 minutes.

3. In large bowl, toss broccoli, cauliflower and remaining 1 tablespoon oil; spread on second prepared pan. Roast chicken and vegetable mixture 20 minutes or until internal temperature of chicken reaches 165° and vegetables are crisp-tender, turning chicken halfway through cooking.

4. Preheat broiler; broil chicken 5 minutes or until skin is browned and crisp. In same large bowl, stir half the onion and stir-fry sauce; add vegetable mixture and toss.

5. Serve chicken with vegetable mixture garnished with onion.

6.

• 29 g Total Fat
• 6 g Saturated Fat
• 130 mg Cholesterol
• 698 mg Sodium
• 15 g Carbohydrates
• 4 g Fiber
• 7 g Sugars
• 5 g Added Sugars
• 25 g Protein