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
Scale
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
