A vibrant, weeknight-friendly sheet-pan meal where bone-in chicken thighs, tender sweet potatoes, and aromatic shallots roast together under a savory-sweet miso chili glaze. Everything caramelizes beautifully in the oven, creating a deeply flavorful, hands-off dinner that feels special without any fuss.
Why You’ll Love This Recipe
This recipe is perfect for anyone seeking a bold, satisfying dinner that requires minimal cleanup. The miso-chili glaze infuses the chicken and vegetables with rich umami, gentle heat, and a touch of sweetness. With everything roasting on one pan, you get a complete, comforting meal ready in under an hour. It’s easy to customize, pantry-friendly, and ideal for busy weeknights.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 (1-inch) piece ginger, peeled and finely grated
3 cloves garlic, finely grated or chopped
2 tbsp chili crisp, plus more for serving
2 tbsp honey
2 tbsp white miso paste
1 tbsp rice wine vinegar
1 tbsp plus 1 tsp neutral oil, divided
1 lb sweet potatoes, peeled and cut into 3/4-inch pieces
2 small shallots, quartered
4 bone-in, skin-on chicken thighs (about 2 lb)
Kosher salt, to taste
Freshly ground black pepper, to taste
Chopped fresh cilantro, for serving
Directions
Arrange a rack in the center of the oven and preheat to 425°F. Place a baking sheet on the rack to heat.
In a small bowl, whisk together the ginger, garlic, chili crisp, honey, white miso, rice wine vinegar, and 1 tbsp oil.
In a large bowl, combine the sweet potatoes and shallots. Add half of the miso mixture, season with salt, and toss to coat.
Carefully remove the hot baking sheet from the oven and drizzle with the remaining 1 tsp oil. Spread the vegetables evenly across the pan.
Pat the chicken thighs dry and season generously on both sides with salt and pepper. Place them in a bowl, add the remaining miso mixture, and toss to coat. Arrange the chicken skin-side up on the sheet pan with the vegetables.
Bake, rotating the pan halfway through, until the chicken reaches an internal temperature of 165°F and the sweet potatoes are tender and caramelized, about 30 to 35 minutes.
Switch the oven to broil and broil for 2 to 3 minutes, watching closely, until the chicken skin becomes golden and slightly crisp.
Remove from the oven and top with chopped cilantro and additional chili crisp if desired.
Servings and timing
Servings: 4
Prep time: 10 minutes
Total time: 50 minutes
Calories per serving: approximately 578
Variations
Substitute white miso with red miso or tahini when needed.
Replace chili crisp with gochujang, sriracha, or a mixture of red pepper flakes and dried onion or garlic in oil.
Swap honey with maple syrup or light brown sugar.
Trade sweet potatoes for butternut squash or carrots.
Use bone-in drumsticks or leg quarters instead of thighs.
Replace cilantro with basil if preferred.
Storage/Reheating
Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a 350°F oven for 10 to 12 minutes or until warmed through. For quicker reheating, use the microwave in short intervals, but note that the chicken skin will be less crisp.
FAQs
How do I know when the chicken is fully cooked?
It is ready when the thickest part reaches 165°F using an instant-read thermometer.
Can I use boneless chicken thighs?
You can, but they cook faster, so reduce the roasting time to prevent overcooking.
Can I make this recipe spicier?
Yes, increase the chili crisp or add crushed red pepper flakes.
Can I prepare the miso marinade ahead of time?
The sauce can be mixed up to 2 days ahead and refrigerated.
Do sweet potatoes need to be peeled?
Peeling is recommended for a smoother texture, but leaving the skins on is an option.
Can I use other vegetables?
Carrots, squash, or even cauliflower roast well with the miso glaze.
Should I line the sheet pan with parchment?
Because the pan preheats, parchment is not recommended. Use lightly oiled metal instead.
Can I use frozen chicken?
Thaw fully before using to ensure even cooking.
Can I omit the cilantro?
Yes, basil or parsley make great substitutes.
How can I make the chicken skin crispier?
Ensure the skin is very dry before seasoning, and broil briefly at the end.
Conclusion
This sheet-pan miso chicken and sweet potato dinner brings together bold flavors, easy preparation, and minimal cleanup—perfect for weeknights yet impressive enough for guests. With customizable ingredients and a deeply savory glaze, it’s a reliable recipe you’ll return to often. Enjoy a wholesome, flavorful meal with almost no effort.
A bold and flavorful sheet-pan dinner featuring miso-glazed chicken thighs roasted alongside sweet potatoes and shallots. This one-pan recipe is packed with umami, spice, and sweetness for an easy, satisfying meal.
Ingredients
1 (1-inch) piece ginger, peeled and finely grated
3 cloves garlic, finely grated or chopped
2 tbsp chili crisp, plus more for serving
2 tbsp honey
2 tbsp white miso paste
1 tbsp rice wine vinegar
1 tbsp plus 1 tsp neutral oil, divided
1 lb sweet potatoes, peeled and cut into 3/4-inch pieces
2 small shallots, quartered
4 bone-in, skin-on chicken thighs (about 2 lb)
Kosher salt, to taste
Freshly ground black pepper, to taste
Chopped fresh cilantro, for serving
Instructions
Arrange a rack in the center of the oven and preheat to 425°F. Place a baking sheet on the rack to heat.
In a small bowl, whisk together the ginger, garlic, chili crisp, honey, white miso, rice wine vinegar, and 1 tbsp oil.
In a large bowl, combine the sweet potatoes and shallots. Add half of the miso mixture, season with salt, and toss to coat.
Carefully remove the hot baking sheet from the oven and drizzle with the remaining 1 tsp oil. Spread the vegetables evenly across the pan.
Pat the chicken thighs dry and season generously with salt and pepper. Place them in a bowl, add the remaining miso mixture, and toss to coat.
Arrange the chicken skin-side up on the sheet pan with the vegetables.
Bake, rotating the pan halfway through, until the chicken reaches an internal temperature of 165°F and the sweet potatoes are tender, about 30 to 35 minutes.
Switch the oven to broil and broil for 2 to 3 minutes, watching closely, until the chicken skin becomes golden and crisp.
Remove from the oven and top with chopped cilantro and additional chili crisp if desired.
Notes
Use red miso or tahini if white miso is unavailable.
Boneless thighs can be used—reduce cooking time by about 10 minutes.
Vegetables like carrots, squash, or cauliflower also work well.
Do not use parchment on a preheated pan—lightly oil the sheet pan instead.
Pat chicken skin dry to ensure a crispy finish under the broiler.
