If you love quick dinners that don’t sacrifice flavor, you’re going to fall head over heels for this Sheet-Pan Miso Chicken & Sweet Potatoes Recipe. I absolutely love how this dish brings together the savory depth of miso and the natural sweetness of sweet potatoes, all baked together on one sheet pan for super easy cleanup. When I first tried this recipe, I was blown away by how perfectly the chicken turned out tender with crispy skin, and the sweet potatoes caramelized just right. Stick around because I’ll spill all the tips to make sure your version is just as delicious!
Why You’ll Love This Recipe
- One-Pan Wonder: Minimal cleanup means more time enjoying dinner and less time scrubbing pans.
- Flavor Bomb: The miso-honey glaze creates a perfect balance of umami, sweetness, and a little heat from chili crisp.
- Family Favorite: My family goes crazy for the tender chicken and those perfectly roasted sweet potatoes.
- Versatile & Easy: Great for weeknights but fancy enough to serve for guests without stress.
Ingredients You’ll Need
The magic behind this Sheet-Pan Miso Chicken & Sweet Potatoes Recipe lies in combining just the right ingredients that are easy to find but deliver complex flavors. Grab fresh ginger and garlic to keep things lively, sweet potatoes that roast to a caramelized perfection, and the star of the show: white miso paste for that irresistible umami richness.
- Ginger: Fresh ginger adds warmth and a slight zing — try not to substitute with powder for the best taste.
- Garlic: Fresh garlic really shines here, mixing into the marinade to deepen the flavor.
- Chili crisp: This is your secret weapon for a little heat and crunch — add more if you’re a spice lover!
- Honey: Balances the saltiness of the miso and gives the chicken a beautiful glaze.
- White miso paste: Brings a savory depth that makes this recipe so unique and crave-worthy.
- Rice wine vinegar: Adds a touch of brightness to cut through the rich flavors.
- Neutral oil: Helps everything crisp up nicely without overpowering the taste.
- Sweet potatoes: Choose firm, medium-sized sweet potatoes for even roasting.
- Shallots: They caramelize beautifully alongside the sweet potatoes, adding subtle sweetness.
- Bone-in, skin-on chicken thighs: These stay juicy and develop a crispy skin that you’ll love.
- Kosher salt & fresh ground black pepper: Essential for seasoning and enhancing all the flavors.
- Fresh cilantro: A fresh herb garnish that brightens the finished dish.
Variations
I love how forgiving this Sheet-Pan Miso Chicken & Sweet Potatoes Recipe is — it’s perfect for experimenting with flavors based on what you have on hand or your preferences. Don’t hesitate to try your own twists to keep it exciting!
- Spicy Kick: I once swapped out chili crisp for a dash of sambal oelek and loved the extra heat it gave the dish without overwhelming the sweetness.
- Vegetarian Swap: Replace chicken thighs with firm tofu or tempeh, marinate just the same, and roast — the miso glaze still works wonders!
- Veggie Boost: Add chopped broccoli or Brussels sprouts alongside the sweet potatoes for extra greens.
- Different Sweet Potato: Try using purple sweet potatoes for a fun twist in color and a slightly earthier flavor.
How to Make Sheet-Pan Miso Chicken & Sweet Potatoes Recipe
Step 1: Get Your Oven and Pan Ready
Start by arranging a rack in the center of your oven and preheat it to 425°F. While the oven comes to temperature, place your baking sheet inside so it’s nice and hot when you’re ready to add the food. This preheating step helps give your chicken skin that irresistible crispness and those sweet potatoes a great roast.
Step 2: Mix the Miso Marinade and Coat the Veggies
In a small bowl, combine the grated ginger, garlic, chili crisp, honey, miso paste, rice wine vinegar, and one tablespoon of neutral oil. This blend is where all the magic happens – sweet, savory, spicy, and bright. Next, toss the peeled sweet potatoes and quartered shallots in a large bowl, then add half of the miso mixture along with a pinch of kosher salt. Make sure every piece is well coated – this is what will give the veggies a punch of flavor as they roast.
Step 3: Layer Your Veggies on the Hot Sheet
Carefully pull that hot baking sheet out of the oven (I always use oven mitts — safety first!) and drizzle the remaining teaspoon of oil over it. Spread the coated sweet potatoes and shallots evenly on the sheet. Using a hot sheet pan right off the bat really gets your veggies roasting beautifully instead of steaming.
Step 4: Season and Marinate the Chicken
Pat your chicken thighs dry with paper towels — this step is crucial for crispy skin. Generously season both sides with salt and freshly ground black pepper. Toss the chicken in the remaining miso mixture until evenly coated, then nestle the pieces skin-side up right on the sheet among the sweet potatoes. Spread them out so everything cooks evenly.
Step 5: Roast, Rotate, and Check for Doneness
Pop your sheet into the oven and bake for about 30 to 35 minutes. Halfway through, rotate the pan to make sure everything cooks evenly and gets those lovely caramelized edges. Use an instant-read thermometer to check the chicken — it should hit 165°F at the thickest part. The sweet potatoes should be tender and just starting to caramelize.
Step 6: Broil for Crispy, Golden Skin
For that restaurant-quality finish, switch your oven to broil and watch closely as the chicken skin browns and crisps up in 2 to 3 minutes—don’t walk away because it can quickly go from perfect to burnt. Once it’s gorgeous and golden, pull the sheet out, sprinkle fresh chopped cilantro and extra chili crisp on top for a pop of color and flavor, and dive in!
Pro Tips for Making Sheet-Pan Miso Chicken & Sweet Potatoes Recipe
- Dry Chicken Skin: Make sure to pat your chicken thighs completely dry before seasoning to get the crispiest skin possible.
- Even Sizing: Cut your sweet potato chunks uniformly so they roast evenly and finish at the same time as the chicken.
- Watch the Broiler: Broilers work fast — stay close and keep an eye on those thighs to avoid burning.
- Room to Roast: Don’t overcrowd your sheet pan. Giving everything a little breathing room helps everything caramelize rather than steam.
How to Serve Sheet-Pan Miso Chicken & Sweet Potatoes Recipe
Garnishes
I’m a big fan of keeping it simple yet fresh here: chopped cilantro and an extra spoonful of chili crisp right on top bring brightness, color, and an irresistible spicy crunch. Sometimes I even squeeze a tiny bit of fresh lime juice over everything for a tangy lift that really wakes up the flavors.
Side Dishes
Even though this is a complete meal on its own, I like pairing it with a crisp cucumber salad or some steamed jasmine rice to soak up that miso glaze. Simple sautéed greens like bok choy or spinach also work wonderfully if you want to add more veggies to the plate.
Creative Ways to Present
For special occasions, I’ve arranged the sweet potatoes in a neat pile on one side of a warmed platter with the chicken thighs fanned out on the other, drizzled with a little extra miso-chili sauce. It makes the dish look restaurant-ready but honestly, straight from the sheet pan is where it’s at for everyday dinners!
Make Ahead and Storage
Storing Leftovers
Once cooled, I store leftovers in an airtight container in the refrigerator — it keeps well for 3 to 4 days. You’ll find the flavors actually deepen after a day, making it a perfect lunch or quick dinner option.
Freezing
You can freeze leftover chicken and sweet potatoes separately if you like, though the texture of sweet potatoes may soften a bit more after thawing. Freeze in portioned airtight containers for up to 2 months, and thaw overnight in the fridge before reheating.
Reheating
To keep the chicken skin crispy and the sweet potatoes just right, I reheat leftovers in a 375°F oven on a lined baking sheet for about 10-15 minutes. Microwaving is faster but can make the skin soggy, so I only do that if I’m in a real hurry.
FAQs
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Can I use boneless chicken thighs for this recipe?
Absolutely! Boneless thighs will cook faster, so reduce your roasting time by 5-10 minutes and keep an eye on them to avoid drying out. Bone-in skin-on thighs give more juiciness and flavor but boneless is definitely fine if that’s what you have.
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What can I substitute for chili crisp if I don’t have it?
If you don’t have chili crisp, you can use a bit of chili flakes or a spicy chili oil for heat. Keep in mind chili crisp has some crunch and fermented flavor, so adding a pinch of toasted sesame seeds can help replicate the texture and taste.
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Can I prep this recipe ahead of time?
You can marinate the chicken and vegetables a few hours ahead or even overnight in the fridge to deepen the flavors. Just bring everything back to room temperature before roasting to ensure even cooking.
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How do I know when the chicken is cooked perfectly?
Using an instant-read thermometer is the best way: the internal temperature should be 165°F. The skin should be crispy and golden, and juices should run clear when pierced.
Final Thoughts
This Sheet-Pan Miso Chicken & Sweet Potatoes Recipe has truly become a staple in my kitchen because it’s so flavorful, hands-off, and perfect any night of the week. I love how it never feels like a boring roast chicken dinner thanks to that miso glaze and chili crisp kick. I really hope you give it a try and enjoy the same “wow” moments I feel every time I make it. Trust me, once you make this, you’ll find it’s one of those dishes you’ll want to lean on often when you crave something comforting but don’t want a ton of fuss.
Print
Sheet-Pan Miso Chicken & Sweet Potatoes Recipe
- Prep Time: 10 mins
- Cook Time: 35 mins
- Total Time: 50 mins
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Asian Fusion
Description
This Sheet-Pan Miso Chicken & Sweet Potatoes recipe offers a deliciously balanced meal by roasting tender, skin-on chicken thighs alongside sweet, caramelized potatoes. Glazed in a flavorful miso, honey, and chili crisp marinade, this dish combines savory, sweet, and umami notes with an easy one-pan preparation perfect for weeknight dinners.
Ingredients
Miso Marinade
- 1 (1″) piece ginger, peeled, grated or finely chopped
- 3 cloves garlic, grated or finely chopped
- 2 Tbsp. chili crisp, plus more for serving
- 2 Tbsp. honey
- 2 Tbsp. white miso paste
- 1 Tbsp. rice wine vinegar
- 1 Tbsp. neutral oil, divided
Vegetables
- 1 lb. sweet potatoes, peeled, cut into 3/4″ pieces
- 2 small shallots, quartered
Chicken
- 4 bone-in, skin-on chicken thighs (about 2 lb.)
- Kosher salt
- Freshly ground black pepper
Garnish
- Chopped fresh cilantro, for serving
Instructions
- Preheat Oven and Prepare Baking Sheet: Arrange a rack in the center of your oven and preheat to 425°F (220°C). Place a baking sheet on the rack to preheat, which will help achieve better roasting results.
- Make Miso Mixture and Toss Vegetables: In a small bowl, combine the grated ginger, garlic, 2 tablespoons chili crisp, honey, white miso paste, rice wine vinegar, and 1 tablespoon of neutral oil. In a large bowl, add the peeled and cut sweet potatoes and quartered shallots. Pour half of the miso mixture over the vegetables, season with kosher salt, and toss to coat evenly.
- Arrange Vegetables on Baking Sheet: Carefully remove the hot baking sheet from the oven. Drizzle the remaining 1 teaspoon of oil over it. Spread the miso-coated sweet potatoes and shallots in a single even layer to ensure proper caramelization.
- Prepare Chicken: Pat the chicken thighs dry with paper towels to ensure crispy skin. Season both sides generously with kosher salt and freshly ground black pepper. Place the chicken in a large bowl and toss with the remaining miso mixture until fully coated.
- Add Chicken to Baking Sheet: Arrange the coated chicken thighs skin side up on the baking sheet alongside the vegetables in a single layer, leaving some space between pieces for proper roasting.
- Bake: Place the baking sheet in the oven and roast, rotating the pan halfway through cooking, for 30 to 35 minutes or until the chicken registers 165°F (74°C) on an instant-read thermometer and the sweet potatoes are tender and beginning to caramelize.
- Broil for Crispiness: Turn the oven broiler on and broil the chicken for 2 to 3 minutes, watching closely, until the chicken skin is golden brown and crispy.
- Serve: Remove from oven, top with chopped fresh cilantro and an extra drizzle of chili crisp for added heat and flavor. Serve immediately.
Notes
- Patting the chicken dry before coating helps achieve crispy skin.
- Adjust chili crisp quantity according to your spice tolerance.
- Use an instant-read thermometer to ensure perfectly cooked chicken.
- Sweet potatoes can be replaced with other root vegetables like carrots or parsnips if preferred.
- Leftovers can be refrigerated and reheated gently in the oven to maintain crispiness.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 10 g
- Sodium: 850 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 110 mg
