Chicken legs are a popular choice for midweek meals because they're one of your less-expensive meats and serve as a blank canvas for so many different cuisines and dishes — they can be deep-fried, barbecued, roasted and oven-fried to juicy perfection.
Here, bone-in, skin-on chicken thighs are soaked in an Asian-style marinade of soy sauce, rice vinegar and lots of chopped garlic mixed with white miso, a fermented paste made from rice, barley and soybeans that adds a punch of umami.
Properly bathed, the chicken is then baked to a golden crisp, with an end result that delights with its perfect balance of sweet, savory and salty.
