Sheet-Pan Miso Chicken & Sweet Potatoes Recipe

If you’re looking for a dish that’s bursting with umami, easy to prepare, and perfect for weeknight dinners, you’re going to love this Sheet-Pan Miso Chicken & Sweet Potatoes Recipe. I absolutely love how the rich miso glaze brings so much depth to the chicken while the sweet potatoes roast up tender and caramelized. It’s one of those recipes I keep coming back to because it’s both comforting and excitingly flavorful—plus, it’s all made on one sheet pan, which means minimal cleanup. Stick around, and I’ll walk you through every step to get this fan-freaking-tastic dinner on your table.

Ingredients You’ll Need

The ingredients here just work so well together—miso paste gives that deep umami kick, while the honey and chili crisp add a sweet, spicy complexity. Sweet potatoes roast up tender and slightly caramelized, giving sweet contrast to the savory chicken thighs. For best results, choose fresh ginger and good-quality white miso paste.

• Fresh Ginger: Adds a warm, zesty note that brightens up the miso glaze.
• Garlic: Grated garlic blends seamlessly for that punchy aromatics base.
• Chili Crisp: This is your secret weapon for heat and crunch—don’t skip it!
• Honey: Balances the savoriness by adding a touch of natural sweetness.
• White Miso Paste: The heart of the glaze; look for a smooth, mild flavor.
• Rice Wine Vinegar: Adds just enough acidity to round out the flavors.
• Neutral Oil: I use grapeseed or canola to keep the flavors pure.
• Sweet Potatoes: Peeled and cubed; they roast to tender perfection and soak up all that delicious glaze.
• Shallots: Offer a subtle onion flavor that caramelizes beautifully alongside the potatoes.
• Bone-in, Skin-on Chicken Thighs: The skin crisps up nicely, locking in juicy, tender meat.
• Kosher Salt and Black Pepper: To season perfectly.
• Fresh Cilantro: Bright, fresh herb to finish the dish.

Variations

One of my favorite things about this Sheet-Pan Miso Chicken & Sweet Potatoes Recipe is how easy it is to make it your own. Depending on what you have on hand or dietary needs, I love mixing things up and making simple swaps that keep the dish exciting.

• Veggie Swap: I sometimes toss in broccoli florets or green beans for extra greens and crunch — they roast quickly and soak in all the glaze.
• Heat Level Adjustment: If you want more spice, add chili flakes or a drizzle more chili crisp; for milder, just reduce it slightly.
• Gluten-Free Option: Make sure your miso paste is gluten-free, which many brands are, and use tamari instead of soy sauce if needed.
• Different Protein: You can try this glaze on chicken breasts or even salmon fillets—it’s surprisingly versatile.

How to Make Sheet-Pan Miso Chicken & Sweet Potatoes Recipe

Step 1: Preheat and Prep Your Oven and Pan

First things first, arrange your oven rack in the center and preheat to 425°F. Here’s a trick I learned: place your baking sheet in the oven while it heats up. This preheats the pan and helps the sweet potatoes get that gorgeous caramelization we all want. Just be very careful when you pull it out hot!

Step 2: Make the Miso Glaze and Toss Veggies

Mix together the grated ginger, garlic, chili crisp, honey, miso paste, rice wine vinegar, and 1 tablespoon of oil in a small bowl until well combined. Then toss your peeled sweet potatoes and quartered shallots with half of that miso mixture and a good pinch of kosher salt. Trust me, coating them well is key for flavor and caramelization.

Step 3: Arrange and Oil Your Hot Baking Sheet

Carefully remove the now sizzling-hot baking sheet from the oven and drizzle the remaining teaspoon of oil over it (hot pan plus oil means a great sear!). Arrange your miso-coated potatoes and shallots in an even layer. This little extra oil helps prevent sticking and encourages those beautiful crispy edges.

Step 4: Season Chicken and Coat with Remaining Glaze

Pat the chicken thighs dry with paper towels—that’s crucial to get crisp skin. Generously season both sides with salt and pepper, then toss them in the remaining miso glaze until all pieces are beautifully coated. Place the chicken skin-side up on the sheet pan nestled among the potatoes and shallots. You want everything in a single layer, no overcrowding here.

Step 5: Bake Thoroughly and Rotate the Pan

Pop the pan into the oven and roast for 30 to 35 minutes. Halfway through cooking, give the pan a gentle rotate so everything cooks evenly. The chicken is done when an instant-read thermometer hits 165°F and the sweet potatoes are tender and starting to caramelize. You’ll know you nailed it when the kitchen smells incredible!

Step 6: Broil for Crispy, Golden Skin

Finally, turn on your broiler and broil the chicken for 2 to 3 minutes, watching very carefully—this step crisps up the skin to golden perfection. Top the whole sheet with fresh chopped cilantro and a little extra chili crisp for serving. The contrast of the fresh herb and spicy crunch at the end really brings the dish alive.

How to Serve Sheet-Pan Miso Chicken & Sweet Potatoes Recipe

Garnishes

I love topping the dish with fresh cilantro because it adds a bright, herbal contrast to the rich miso glaze. A spoonful of extra chili crisp over the top gives a lovely crunch and a punch of heat that wakes up every bite—trust me, your taste buds will thank you.

Side Dishes

Since this is a hearty, flavor-packed main, I usually keep the sides simple. A crisp green salad with a tangy vinaigrette or some steamed green beans with a squeeze of lemon really complement the dish nicely. On chillier days, I like serving this alongside some sticky jasmine rice to soak up all those delicious pan drippings.

Creative Ways to Present

For a special occasion, I’ve arranged the chicken and sweet potatoes on a large platter garnished with extra cilantro leaves and thin slices of fresh chili for color. Adding a side of pickled cucumber salad adds some crunch and bright acidity, making the whole meal feel a bit more festive and restaurant-worthy.

Make Ahead and Storage

Storing Leftovers

I store any leftovers in an airtight container in the fridge for up to 3 days. Be sure to keep the chicken and sweet potatoes in one container to let the flavors mingle even more overnight—it tastes surprisingly good reheated!

Freezing

If you want to freeze leftovers, separate the chicken and sweet potatoes into freezer-safe containers or bags. They freeze well for up to 2 months. When you’re ready to eat, just thaw overnight in the fridge before reheating.

Reheating

I reheat this recipe in a 350°F oven for about 15-20 minutes to bring back that crispy skin and keep the sweet potatoes tender without drying them out. If you’re in a hurry, a quick zap in the microwave works in a pinch but won’t maintain the texture as well.

FAQs

Final Thoughts

This Sheet-Pan Miso Chicken & Sweet Potatoes Recipe quickly became one of my go-to meals when I want something that feels both special and effortless. What I love most is how approachable it is—minimal ingredients, simple steps, and a big payoff on taste. Whether it’s a busy weeknight or a casual weekend dinner, I hope you enjoy making (and eating!) this recipe as much as I do. Give it a try and see how tasty convenience can be!

Print