Pat chicken dry with a paper towel then place in a large bowl.
Whisk together all remaining ingredients to create the maple miso sauce and pour over the chicken. Toss until each piece is well coated and let sit until oven is ready. (*see note)
Arrange the chicken skin side up in a large cast iron skillet (or baking dish) and place in the oven. Reserve the leftover marinade in the bowl.
Bake the chicken for 30-35 minutes, brushing with the reserved marinade every 10 minutes. Chicken is done when the internal temperature reaches 160°F with an instant read thermometer. Broil for the last 2 minutes to caramelize the glaze until golden brown.
Remove from the oven, cover and let rest for 5 minutes before serving. Garnish with chopped cilantro, green onions and/or sesame seeds if desired.
Notes
*Chicken can be prepared up until this point and left to marinate (covered in the refrigerator) for up to 4 hours.