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    "name": "Sheet-Pan Miso Chicken With Radishes and Lime"
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  "url": "https://cooking.nytimes.com/recipes/1020988-sheet-pan-miso-chicken-with-radishes-and-lime",
  "name": "Sheet-Pan Miso Chicken With Radishes and Lime",
  "description": "This vibrant dish is adapted from “Keeping It Simple” (Hardie Grant, 2020), a book of weeknight recipes by the food writer Yasmin Fahr. Miso and ghee are tossed with radishes and rubbed underneath the skin of chicken thighs before both are roasted on the same sheet pan. Fresh scallions, sesame seeds and lime juice provide a bright finish. If you don’t have ghee, regular unsalted butter will do just fine. And if you’ve never had roasted radishes, you’re in for a treat: High heat eliminates the vegetable’s bitterness, coaxes out its sweetness and leaves the lovely pink color behind.",
  "author": {
    "@type": "Person",
    "name": "Margaux Laskey"
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  "totalTime": "PT45M",
  "recipeYield": "4 servings",
  "recipeCuisine": "",
  "recipeCategory": "dinner, easy, weeknight, one pot, poultry, vegetables, main course",
  "keywords": "chicken, chicken thigh, ghee, miso, radish, spring",
  "aggregateRating": {
    "@type": "AggregateRating",
    "ratingValue": 4,
    "ratingCount": 2196
  },
  "nutrition": {
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    "@type": "NutritionInformation",
    "calories": 564,
    "unsaturatedFatContent": "28 grams",
    "carbohydrateContent": "9 grams",
    "cholesterolContent": null,
    "fatContent": "44 grams",
    "fiberContent": "3 grams",
    "proteinContent": "34 grams",
    "saturatedFatContent": "12 grams",
    "sodiumContent": "807 milligrams",
    "sugarContent": "3 grams",
    "transFatContent": "0 grams"
  },
  "recipeIngredient": [
    "4 bone-in, skin-on chicken thighs (about 1 1/2 pounds total)",
    "2 tablespoons olive oil",
    "Kosher salt and black pepper",
    "1 tablespoon ghee or unsalted butter, at room temperature",
    "1 1/2 teaspoons white miso paste",
    "1 pound trimmed radishes, halved, if large",
    "1 lime, cut in half",
    "2 scallions, light green and white parts only, thinly sliced",
    "Black or white sesame seeds, for sprinkling (optional)"
  ],
  "recipeInstructions": [
    {
      "@context": "http://schema.org",
      "@type": "HowToStep",
      "text": "Heat oven to 450 degrees. Place one rack in the middle of the oven and another about 6 inches from the broiler."
    },
    {
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      "@type": "HowToStep",
      "text": "On a large baking sheet, drizzle the chicken all over with 1 tablespoon oil, then season all over with salt and pepper. In a medium bowl, mash together the ghee and miso until combined. Lift up the skin on one chicken thigh, carefully creating a space between the skin and meat, and place about 1/2 teaspoon miso-ghee mixture inside. Close the pocket, then lightly press on top of the skin to spread it around. Repeat with remaining chicken thighs, adding 1/2 teaspoon miso-ghee mixture to each. Massage another 1 1/2 teaspoons mixture all over the chicken, leaving about 1 teaspoon miso-ghee mixture remaining in the bowl."
    },
    {
      "@context": "http://schema.org",
      "@type": "HowToStep",
      "text": "Arrange the chicken skin-side up, evenly spaced apart, and roast on the middle rack for 15 minutes."
    },
    {
      "@context": "http://schema.org",
      "@type": "HowToStep",
      "text": "In the same mixing bowl, toss the radishes with the remaining miso-ghee mixture and the remaining 1 tablespoon oil. Season with salt and pepper."
    },
    {
      "@context": "http://schema.org",
      "@type": "HowToStep",
      "text": "After the chicken has roasted for 15 minutes, scatter the radishes around the chicken and cook until radishes are tender and lightly browned and chicken is cooked through (the temperature in the thickest part of the thigh should reach 165 degrees), another 10 to 15 minutes."
    },
    {
      "@context": "http://schema.org",
      "@type": "HowToStep",
      "text": "If the chicken skin is not as browned as you’d like, broil on the rack near the broiler until the skin is crispy and golden, 1 to 2 minutes."
    },
    {
      "@context": "http://schema.org",
      "@type": "HowToStep",
      "text": "Squeeze the lime juice over chicken and radishes, then garnish with the scallions and sesame seeds, if using. Divide among plates and serve."
    }
  ],
  "publisher": {
    "@id": "https://cooking.nytimes.com/#publisher",
    "@type": "Organization",
    "name": "NYT Cooking"
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  "datePublished": "2020-04-22T00:00:00.000Z",
  "dateModified": "2020-09-24T17:00:00.000Z",
  "review": [
    {
      "@type": "Review",
      "author": {
        "@type": "Person",
        "name": "Sarah N."
      },
      "reviewBody": "Really tasty and a good way to use up the odds and ends in the veggie drawer. I doubled the miso/butter mixture and, in addition to radishes, used asparagus and half a sweet onion. Next time I'll add carrots or potatoes or garlic or whatever else I have on hand. I predict it'll make good leftovers, too.",
      "datePublished": "2026-05-08T19:18:59.000Z"
    },
    {
      "@type": "Review",
      "author": {
        "@type": "Person",
        "name": "Jan"
      },
      "reviewBody": "Used red miso and added honey as per Sam Sifton’s recipe. Marinated for a few hours, including the radishes. Sprinkled sugar on the chicken and radishes —not for sweetness but for browning. Added frozen peas to the pan for 3 minutes at the end. Squirted everything with lime juice. Cooked everything at 410-425 degrees for 50-70 minutes",
      "datePublished": "2026-05-07T22:25:01.000Z"
    },
    {
      "@type": "Review",
      "author": {
        "@type": "Person",
        "name": "Robb Gordon"
      },
      "reviewBody": "We absolutely love this. I replaced radishes with Brussels sprouts. I used more miso/ghee mix. I sliced a second lime and put a slice on each thigh for garnish.",
      "datePublished": "2026-04-09T02:32:35.000Z"
    },
    {
      "@type": "Review",
      "author": {
        "@type": "Person",
        "name": "Philly cook"
      },
      "reviewBody": "Very easy and tasted good! I followed commenter recommendation of putting everything in the oven at the same time. I also added some quartered sweet onions b/c I had them on hand.",
      "datePublished": "2026-03-11T13:22:57.000Z"
    },
    {
      "@type": "Review",
      "author": {
        "@type": "Person",
        "name": "Nat"
      },
      "reviewBody": "One of my favourite recipes full stop. Low effort, high reward! \nLast time I made, I wanted to prep ahead. Prepped the chicken and put in a Ziploc with the radishes and extra miso butter overnight. Baked and ate fresh the next evening. Radishes are great cooked with chicken from the beginning, I don't think you need the step of adding halfway through. Also didn't need to broil but that depends on your oven. Delicious!",
      "datePublished": "2025-10-17T01:44:26.000Z"
    },
    {
      "@type": "Review",
      "author": {
        "@type": "Person",
        "name": "Marci"
      },
      "reviewBody": "Doubled miso-butter mixture. Added broccoli. Roasted all veggies from the beginning. Lime takes it over the top.",
      "datePublished": "2025-08-31T23:26:32.000Z"
    },
    {
      "@type": "Review",
      "author": {
        "@type": "Person",
        "name": "Gail"
      },
      "reviewBody": "Used pachment paper & locally grown radishes. Delicious & easy for a summer meal.",
      "datePublished": "2025-08-02T22:19:49.000Z"
    },
    {
      "@type": "Review",
      "author": {
        "@type": "Person",
        "name": "Ks"
      },
      "reviewBody": "I double the heavenly miso butter and put sugar snap peas on the tray, too. Easy and so good!",
      "datePublished": "2025-04-07T23:00:06.000Z"
    },
    {
      "@type": "Review",
      "author": {
        "@type": "Person",
        "name": "W.G."
      },
      "reviewBody": "definitely double the miso/ghee mixture, and be generous with the lime! i used leeks and added with the radishes since and it worked well.",
      "datePublished": "2025-02-26T01:38:49.000Z"
    },
    {
      "@type": "Review",
      "author": {
        "@type": "Person",
        "name": "T. Heuer"
      },
      "reviewBody": "Sorry but I did not like this.  I usually like Yasmin Fahr recipes.\nThis one was a disappointment. Left overs were also not good the next day. I guess I don't like ghee and miso.",
      "datePublished": "2025-02-01T19:13:30.000Z"
    },
    {
      "@type": "Review",
      "author": {
        "@type": "Person",
        "name": "Oh No Nancy"
      },
      "reviewBody": "Need to increase the miso-butter sauce - double or increase by 50% if you want to have enough to go around",
      "datePublished": "2025-01-29T13:55:12.000Z"
    },
    {
      "@type": "Review",
      "author": {
        "@type": "Person",
        "name": "Marilyn S."
      },
      "reviewBody": "Absolutely delicious, filling but also light, and great flavor. My husband said it was so easy that he will make this whenever I want! My 2 year old loved it as well - adding to my weeknight recipe rotation!",
      "datePublished": "2025-01-29T01:09:32.000Z"
    },
    {
      "@type": "Review",
      "author": {
        "@type": "Person",
        "name": "AG"
      },
      "reviewBody": "I used extra firm tofu instead chicken. The flavor and texture was good.",
      "datePublished": "2024-10-30T12:39:18.000Z"
    },
    {
      "@type": "Review",
      "author": {
        "@type": "Person",
        "name": "Ed Malouf"
      },
      "reviewBody": "I recommend you all cook the radishes at the same time as the chicken, The 15 minute cook the chicken first the 10 minutes for the radishes gave us hard radishes. Our radishes were cut to 1/2 weight and the chicken was 1.5 pounds, for pieces.",
      "datePublished": "2024-10-03T17:02:08.000Z"
    },
    {
      "@type": "Review",
      "author": {
        "@type": "Person",
        "name": "SMB"
      },
      "reviewBody": "I added baby bok choy with the radishes  halfway through. Good and crispy",
      "datePublished": "2024-09-20T17:08:11.000Z"
    },
    {
      "@type": "Review",
      "author": {
        "@type": "Person",
        "name": "Dan"
      },
      "reviewBody": "This whole meal had surprising depth for the little amount of work that went into it. We added a pound of new potatoes to the sheet pan with the radishes and gave them a slightly longer cook time (pulled the chicken out when they came up to temp of course). The potatoes, when roasted in the chicken fat and sprinkled with flaky salt and fresh cracked black pepper, were to die for. \n\nI also recommend using foil on your sheetpan as cleanup was a cinch.",
      "datePublished": "2020-04-30T16:09:11.000Z"
    },
    {
      "@type": "Review",
      "author": {
        "@type": "Person",
        "name": "Julie"
      },
      "reviewBody": "Can this be done with chicken breasts? What modifications would make it tasty?",
      "datePublished": "2020-04-22T21:41:57.000Z"
    },
    {
      "@type": "Review",
      "author": {
        "@type": "Person",
        "name": "Ann"
      },
      "reviewBody": "This was great! Followed recipe without change. Next time would cut all radishes into smaller parts or add sooner. They tasted better more cooked and very soft. Lime was key to flavor depth. Yum!!",
      "datePublished": "2020-04-24T00:52:19.000Z"
    },
    {
      "@type": "Review",
      "author": {
        "@type": "Person",
        "name": "Sarah"
      },
      "reviewBody": "I used boneless, skinless breasts because that's what I had in the fridge. It was fantastic. I shortened the cooking time by about ~7 min. Great recipe.",
      "datePublished": "2020-04-29T01:12:23.000Z"
    },
    {
      "@type": "Review",
      "author": {
        "@type": "Person",
        "name": "Sean"
      },
      "reviewBody": "This recipe is fabulous but be warned - pouring olive oil onto the chicken directly onto the sheet pan will cause a ton of smoke to occur when cooking. Preferably, lay down some tin foil on the sheet pan and brush the olive oil on the chicken without getting it on the pan.",
      "datePublished": "2022-07-11T02:11:07.000Z"
    },
    {
      "@type": "Review",
      "author": {
        "@type": "Person",
        "name": "Sean"
      },
      "reviewBody": "The chicken was good -- nice and crispy -- but the roasted radishes were a lot less interesting than I thought they'd be. Live & learn. Also, you'll probably need to double the amount of the butter/miso mixture, I don't know how they think such a small amount is supposed to do that much work.",
      "datePublished": "2020-05-02T13:56:09.000Z"
    },
    {
      "@type": "Review",
      "author": {
        "@type": "Person",
        "name": "Andrea R."
      },
      "reviewBody": "I had boneless skinless thighs so I used the miso ghee mixture as the glue for a Panko/seasoned regular breadcrumb mixture on top. Shortened Cook time by 5-10 mins. Turned out crunchy and tasty!",
      "datePublished": "2022-03-08T02:43:12.000Z"
    },
    {
      "@type": "Review",
      "author": {
        "@type": "Person",
        "name": "esm624"
      },
      "reviewBody": "I spatchcocked a whole chicken and followed the rest of the directions. Delicious.",
      "datePublished": "2020-04-25T02:26:45.000Z"
    },
    {
      "@type": "Review",
      "author": {
        "@type": "Person",
        "name": "Dan"
      },
      "reviewBody": "But... then you didn't make this recipe at all. Sounds delicious still.",
      "datePublished": "2020-04-30T16:05:32.000Z"
    },
    {
      "@type": "Review",
      "author": {
        "@type": "Person",
        "name": "Kirsteen"
      },
      "reviewBody": "This is SUCH a great dish.  The miso and green onion give you that miso soup feel, but the addition of the lime and the sesame seeds takes this to a different taste planet.  I just couldn't put my finger on it, but the combination of flavours were subtle and delicious.  ",
      "datePublished": "2020-05-19T18:31:59.000Z"
    },
    {
      "@type": "Review",
      "author": {
        "@type": "Person",
        "name": "nyrkr"
      },
      "reviewBody": "Really wonderful! After reading these notes, I doubled the miso butter and cut the radishes into smaller pieces. I also spatchcocked a whole chicken rather than using just the thighs, as some in our family like only white meat. I will definitely make this again.",
      "datePublished": "2020-05-07T04:14:51.000Z"
    },
    {
      "@type": "Review",
      "author": {
        "@type": "Person",
        "name": "Mary"
      },
      "reviewBody": "Put the radish in with the chicken so it cooks fully and browns.  As the recipe calls for the radish came out watery and a little squishy.  It was much better with the longer cooking time.",
      "datePublished": "2020-05-15T23:04:35.000Z"
    },
    {
      "@type": "Review",
      "author": {
        "@type": "Person",
        "name": "Joy M"
      },
      "reviewBody": "I found this to be quite bland.  I much prefer Sam Sifton's Miso Chicken recipe, which is very similar but calls for much more miso and butter (in fact, a little too much).  The one thing I liked about this recipe was the lime juice.  I'm going to try this again, using an amount of miso somewhere between the two recipes, and lime in place of rice vinegar.",
      "datePublished": "2023-03-15T18:48:25.000Z"
    },
    {
      "@type": "Review",
      "author": {
        "@type": "Person",
        "name": "Mary"
      },
      "reviewBody": "This combined many ingredients I love - chicken thighs, radishes and white miso. I would mix more miso and butter, make sure your radishes are super fresh and new or they will require more roasting. Because I had hakurei turnips from my CSA I added them and they were delish!! This whole recipe needed additional roasting time with my ingredients. The scallions added nothing nor did the sesame seeds. In all, very good - just a few tweaks.",
      "datePublished": "2020-05-12T01:24:23.000Z"
    },
    {
      "@type": "Review",
      "author": {
        "@type": "Person",
        "name": "J"
      },
      "reviewBody": "Used boneless, skinless thighs. Put butter/miso mixture in fold and brushed on top. Cut radishes into quarter inch slices. Baked everything at 425 for 25 minutes. Perfect.",
      "datePublished": "2021-09-21T02:39:26.000Z"
    }
  ],
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    "@id": "https://cooking.nytimes.com/#publisher",
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    "name": "NYT Cooking"
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