HBlissOne-tray bakes are a dream! I’m always looking for something that’s quick and easy at night, because we’re all so busy, so a throw-together meal is the best.
SERVES 4
PREP TIME 10 minutes
COOK TIME 35 minutes
4 large skin-on boneless chicken thighs, trimmed
10 baby potatoes, halved
1 bunch (about 150 g/5½ oz) asparagus
1 bunch (about 150 g/5½ oz) broccolini
Steamed basmati rice or a mixed salad, to serve
HONEY-MISO PASTE
1 tablespoon white miso paste
2 tablespoons sesame oil
2 garlic cloves, crushed
2 cm (¾ in) knob of ginger, grated
2 spring onions (scallions), thinly sliced
2 teaspoons gochujang or chilli paste
2 tablespoons honey
2 tablespoons water
- Preheat the oven to 180°C (350°F) fan-forced. Line a large baking tray with baking paper.
- To make the honey-miso paste, combine all the ingredients in a bowl and mix well.
- Place the chicken thighs and potatoes into the prepared baking tray. Pour over three-quarters of the miso mixture and toss to coat. If you have time, you can leave this to marinate in the fridge for as long as you can before cooking.
- Bake for 15 minutes. Add the asparagus and broccolini and the remaining miso mixture then toss to coat and bake for a further 20 minutes or until the chicken is browned and cooked through. Serve with rice or a salad.
Leahʼs notes
This is a perfect meal prep recipe, but also, the chicken is great for leftovers! Throw it into a wrap, pies or a salad.
Images and text from Healthy Meals for Busy People by Leah Itsines, photography by Cath Muscat except for cover and pages 7, 11, 15, 56, 62, 74, 110-111, 122-123, 209, 215 © Rob Palmer 2026 Murdoch Books RRP $39.99.
The launch date for this book is 1 September 2026.
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