Miso Chicken Sheet Pan Dinner
A simple yet incredibly flavorful one-pan meal featuring tender bone-in chicken thighs and sweet potatoes coated in a savory-sweet miso glaze.
Ingredients
- 4 large bone-in skin-on chicken thighs
- 2 medium sweet potatoes peeled and cut into 1-inch cubes
- 2 tbsp white miso paste
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp sesame oil
- 2 cloves garlic minced
- 1 tsp fresh ginger grated
- 0.5 tsp black pepper
- 2 tbsp olive oil
- 2 tbsp green onions sliced (for garnish)
- 1 tsp sesame seeds toasted (for garnish)
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- In a medium bowl, whisk together miso paste, soy sauce, mirin, sesame oil, minced garlic, grated ginger, and black pepper until well combined. This is your miso glaze.
- Place chicken thighs on one side of the prepared baking sheet. Brush half of the miso glaze generously over the chicken.
- In a separate large bowl, toss the sweet potato cubes with olive oil until lightly coated. Then, add the remaining half of the miso glaze and toss until the sweet potatoes are evenly coated.
- Arrange the glazed sweet potatoes in a single layer on the other side of the baking sheet, ensuring they don't overcrowd the pan.
- Bake for 25-30 minutes, or until chicken is cooked through (internal temperature reaches 165°F/74°C) and sweet potatoes are tender and slightly caramelized. If desired, broil for the last 2-3 minutes for extra crispiness on the chicken skin.
- Remove from oven, garnish with sliced green onions and toasted sesame seeds, and serve hot.
Notes
Try adding other vegetables like broccoli florets or bell pepper strips to the sheet pan during the last 15-20 minutes of cooking. For boneless, skinless chicken thighs, reduce cook time slightly to prevent drying out. Serve garnished with fresh scallions and toasted sesame seeds for extra flavor and visual appeal. This dish pairs wonderfully with a side of steamed rice or a simple green salad.