Description
A simple sheet-pan dinner featuring miso-glazed chicken and roasted sweet potatoes. Ready in under an hour.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons white miso paste
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1 tablespoon sesame seeds for garnish
- 2 green onions, sliced for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper.
- In a small bowl, mix miso paste, soy sauce, honey, and sesame oil until smooth.
- Place chicken thighs in a bowl. Pour the miso mixture over them. Turn to coat evenly.
- In a separate bowl, toss sweet potato cubes with olive oil, salt, and pepper.
- Arrange sweet potatoes on the sheet pan in a single layer. Place chicken thighs on top, skin side up.
- Bake for 35 to 40 minutes, until chicken reaches 165°F internally and sweet potatoes are tender.
- Let rest for 5 minutes. Garnish with sesame seeds and green onions before serving.
Notes
- You can use boneless chicken thighs; reduce baking time by 5 to 10 minutes.
- For extra crisp skin, broil for the last 2 minutes.
- Leftovers keep in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Japanese-inspired
Nutrition
- Serving Size: 1 chicken thigh with sweet potatoes
- Calories: 420
- Sugar: 8 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 110 mg