Description
Enjoy a flavorful and easy-to-make Sheet-Pan Miso Chicken & Sweet Potatoes recipe. This dish combines tender, juicy chicken thighs marinated in a savory miso and chili crisp sauce with sweet, caramelized potatoes and shallots, all roasted together on one pan for a convenient and delicious meal perfect for weeknight dinners.
Ingredients
Units
Scale
Marinade and Sauce
- 1 (1″) piece ginger, peeled, grated or finely chopped
- 3 cloves garlic, grated or finely 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
Vegetables
- 1 lb. sweet potatoes, peeled, cut into 3/4″ pieces
- 2 small shallots, quartered
Protein
- 4 bone-in, skin-on chicken thighs (about 2 lb.)
Seasoning and Garnish
- Kosher salt
- Freshly ground black pepper
- Chopped fresh cilantro, for serving
Instructions
- Preheat Oven and Baking Sheet: Arrange a rack in the center of your oven and preheat the oven to 425°F (220°C). Place a baking sheet on the rack to preheat as well, ensuring a hot surface for roasting.
- Prepare Marinade and Vegetables: In a small bowl, mix together the grated ginger, garlic, 2 tablespoons chili crisp, honey, white miso paste, rice wine vinegar, and 1 tablespoon neutral oil. In a large bowl, combine the sweet potatoes and quartered shallots, then toss with half of the miso mixture. Season with kosher salt to taste, coating the vegetables evenly.
- Arrange Vegetables on Baking Sheet: Carefully remove the hot baking sheet from the oven. Drizzle it with the remaining 1 teaspoon of neutral oil to prevent sticking. Spread the coated potatoes and shallots in an even layer on the baking sheet.
- Prepare Chicken: Pat the chicken thighs dry with paper towels. Generously season both sides with kosher salt and freshly ground black pepper. Transfer chicken to a large bowl and toss with the remaining miso mixture until all pieces are well coated. Arrange the chicken skin side up on the baking sheet alongside the vegetables in a single layer.
- Bake Chicken and Vegetables: Place the baking sheet in the oven and bake for 30 to 35 minutes, rotating the sheet halfway through the cooking time. Use an instant-read thermometer to ensure the chicken reaches 165°F (74°C) in the thickest part and verify that the sweet potatoes are tender and beginning to caramelize.
- Broil to Finish: Turn on the oven broiler and broil the chicken for 2 to 3 minutes, watching closely, until the skin becomes golden brown and crispy.
- Serve: Remove the baking sheet from the oven. Sprinkle chopped fresh cilantro and additional chili crisp on top of the chicken and vegetables before serving for an extra burst of flavor.
Notes
- For best results, use bone-in, skin-on chicken thighs for juiciness and flavor.
- You can substitute sweet potatoes with regular potatoes or carrots, but cooking times may vary.
- Adjust the amount of chili crisp to control the heat level.
- Make sure to preheat the baking sheet to get a nice sear and caramelization on the vegetables.
- Use an instant-read thermometer to ensure the chicken is fully cooked to a safe internal temperature.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 10g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 110mg
