Miso Chicken Thigh Sheet Pan Dinner

6 medium cloves garlic, minced
2 tablespoons white miso
1½ tablespoons seasoned rice vinegar (can sub 4 tsp unseasoned + 1 tsp agave + 1/8 tsp salt)
1 tablespoon mirin (can sub sherry)
1 tablespoon pure maple syrup
6 cups large fresh broccoli florets (about 1 pound)
1 tablespoon soy sauce
½ teaspoon ground pepper
4 (4-ounce) boneless, skinless chicken thighs, patted dry
2 scallions, thinly sliced

Directions:

Preheat oven to 425°F. Lightly coat a large rimmed baking sheet with cooking spray.

Whisk minced garlic, 2 tablespoons miso, 1½ tablespoons vinegar, 1 tablespoon mirin and 1 tablespoon maple syrup together in a small bowl until a thin paste forms.
Toss 6 cups broccoli with 1 tablespoon soy sauce and ½ teaspoon pepper on the prepared baking sheet until well coated.

Arrange 4 chicken thighs between the broccoli florets on the pan. Brush the tops of the thighs with miso-garlic mixture.

Roast until the broccoli is tender, about 15 minutes. Using tongs, toss the broccoli; continue roasting until an instant-read thermometer inserted into the thickest portion of chicken registers at least 165°F, about 5 minutes more.

Divide the chicken and broccoli among 4 plates; sprinkle with sliced scallions.