Steps

1. Trim the root end of 1 clove of garlic, cut in half lengthwise, and peel.
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2. Use a toothpick or the back of a knife to remove the germ from 1 clove of garlic. [Key Tip!] The germ contains bitterness, so be sure to remove it.
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3. Grate 1 clove of peeled garlic into a small bowl.
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4. In a small dish, combine 3 pinches of salt and 3 shakes of MSG (Umami Seasoning) for marinating the chicken, and mix lightly. [Key Tip!] Glutamate from MSG and inosinate from chicken work exceptionally well together.
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5. Examine 1 chicken thigh (approx. 400g) and remove any hard bones with a knife. Trim off any blood spots or excess skin. [Key Tip!] Removing bones, blood spots, and excess skin is best to prevent any gamey flavor.
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6. Make shallow cuts with the tip of your knife into the sinewy parts of the chicken thigh, particularly where the thickest part meets the leg and drumstick. [Key Tip!] Cutting the sinews makes the chicken easier to chew and improves its texture.
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7. Make incisions in the thicker parts of the chicken thigh to ensure even cooking.
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8. Thoroughly rub half of the prepared marinade (salt and MSG (Umami Seasoning)) onto both sides of the chicken thigh. [Key Tip!] Applying more marinade to the thicker parts and less to the thinner parts ensures a balanced flavor.
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9. Spread the grated garlic onto both sides of the chicken thigh. [Key Tip!] Rubbing it in at this stage ensures the garlic flavor penetrates well, even with a small amount.
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10. Place the marinated chicken thigh into a resealable plastic bag.
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11. Add 1 tbsp soy sauce, 1 tbsp cooking sake (rice wine), 2 tsp honey, and whole grain mustard to the plastic bag, and rub thoroughly to allow the chicken to absorb the sauce. [Key Tip!] The flavor infuses quickly even in a short time. If using sugar, about 1 tsp is recommended.
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12. Once the sauce coats everything, remove the air from the plastic bag and seal it tightly. [Key Tip!] Air trapped inside can lead to uneven marination, so be sure to press out as much air as possible.
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13. Let the chicken thigh rest in the refrigerator for about 1 hour. Marinating overnight will result in an even more delicious flavor if time permits.
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14. After 1 hour, bring the chicken thigh to room temperature. Meanwhile, break 1/2 head of broccoli into small florets from the base, making cuts from the bottom and then pulling them apart with your hands. [Key Tip!] This method prevents the broccoli from falling apart and keeps it neat.
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15. Place the separated broccoli florets and cherry tomatoes (stems removed) into a colander and rinse under water. [Key Tip!] Broccoli can attract insects, so wash it thoroughly before use.
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16. Thoroughly drain the washed broccoli and cherry tomatoes, transfer them to a bowl, and toss with olive oil and a pinch of salt. [Key Tip!] This step is crucial to prevent the vegetables from tasting bland, as they haven't been seasoned beforehand. Marinate the vegetables just before cooking, as they will release water.
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17. Prepare a baking tray (line with parchment paper if it's not non-stick). [Key Tip!] If you don't have a baking tray, you can make one using a 100-yen shop aluminum container or by doubling up aluminum foil.
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18. Remove the marinated chicken thigh from the bag and place it on the prepared baking tray, pouring all the remaining sauce over it. [Key Tip!] Placing the chicken directly on the tray might cause the sauce to run off, so it's recommended to transfer it to a bowl first.
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19. Arrange the broccoli and cherry tomatoes around the chicken thigh on the baking tray as a side dish.
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20. Set your toaster oven to 180°C (500W-600W) and bake the chicken thigh for 15 minutes. [Key Tip!] Smaller pieces may take 15 minutes, while larger ones can take around 20 minutes, so check after 15 minutes.
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21. After 15 minutes, gently press the chicken thigh. If it feels soft, continue heating for an additional 5 minutes. [Key Tip!] Letting the chicken sit at room temperature for about 15 minutes before cooking helps prevent it from being undercooked.
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22. After the additional heating, gently press the chicken thigh. If it feels firm and springs back, it is cooked through.
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23. Finally, turn the heat to the maximum setting and bake for about 3 minutes to achieve a crispy and fragrant surface on the chicken thigh. [Key Tip!] This final step makes a significant difference in taste and appearance, making it look like a professional roast chicken.
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24. Plate the chicken and drizzle with any remaining sauce. [Key Tip!] To prevent food poisoning, always use clean tongs that have been washed after handling raw chicken when plating.
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