Salt Koji and Miso Roasted Chicken Legs

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Score the chicken legs with shallow cuts on both sides of the bone, near the leg bone, and in thick meat areas to help with flavor penetration and even cooking.
   ▶ ≈0:17
2. 2
   Mix together salt koji, miso, mirin, sake, soy sauce, minced garlic, and black pepper until well combined to create the marinade.
   ▶ ≈0:53
3. 3
   Rub the cleaned chicken legs thoroughly with the marinade, making sure to work it into the bone crevices. Transfer everything into a plastic bag and seal, coating the chicken evenly.
   ▶ ≈1:41
4. 4
   Place the marinated chicken in the refrigerator overnight to allow the flavors to fully penetrate the meat.
   ▶ ≈2:31
5. 5
   Remove the marinated chicken and let it come to room temperature. Meanwhile, slice the zucchini into rounds and cut the cherry tomatoes in half, and slice or chunk the onion.
   ▶ ≈2:41
6. 6
   Arrange the onion, zucchini, and cherry tomatoes in a cast iron baking tray. Drizzle with olive oil, season with salt and black pepper, and toss to coat evenly.
   ▶ ≈3:06
7. 7
   Place a stainless steel rack over the vegetables and set the marinated chicken legs skin-side up on the rack. Brush any remaining marinade from the bag onto the chicken and drizzle olive oil over the skin.
   ▶ ≈3:49
8. 8
   Preheat the oven to 180°C (356°F). Roast the chicken legs for about 48-50 minutes. In the final 10 minutes, increase the oven temperature to 190°C (374°F) to brown the skin.
   ▶ ≈4:23
9. 9
   Remove from the oven when fully cooked. The chicken should be juicy and tender. Serve with the roasted vegetables that have absorbed the chicken drippings, or sandwich in burger buns.
   ▶ ≈4:56