Description
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.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Sheet Pan
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 chicken thigh with vegetables
- Calories: 578
- Sugar: 9g
- Sodium: 780mg
- Fat: 36g
- Saturated Fat: 9g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 145mg
