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David Nayfeld

Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Servings: 4
Course: dinner, Main Course
Cuisine: American
Calories: 691
Ingredients Method Notes

Ingredients
  

  • 100 g mayonnaise Kewpie if you can find it, otherwise regular mayo
  • 30 g white miso optional, can substitute with a little extra Dijon mustard for similar tang
  • 20 g Dijon mustard
  • 15 g honey
  • Juice of ½ lemon
  • 4 chicken leg quarters drumstick and thigh, attached
  • ½ small head savoy cabbage very thinly sliced
  • 1 Tbsp toasted sesame seeds or furikake optional, for garnish
  • Salt to taste

Method
 

  1. In a bowl, mix the mayo, miso, mustard, honey, lemon juice, and 1 tsp salt. Scoop out 60 ml of the mixture for the marinade and refrigerate the rest for the dressing.
  2. Coat the chicken with the marinade and refrigerate, covered, for at least 30 minutes (or overnight for extra flavour).
  3. Preheat the oven to 190°C. Line a baking tray with foil and place a wire rack on top. Arrange the chicken on the rack and roast for 30–45 minutes, or until the thickest part reaches 74°C.
  4. Toss the sliced cabbage with some of the reserved dressing. Sprinkle over sesame seeds or furikake.
  5. Let the chicken rest for 5 minutes after roasting, then drizzle with the remaining dressing. Serve with the slaw.

Notes

Pro Tip

Double the recipe and portion it out into containers for a week’s worth of high-protein lunches.
Nutrition per serving: 691 calories, 64g protein, 12g carbs (2g fibre), 41g fat