Sheet-Pan Miso Chicken and Vegetables

This Sheet-Pan Miso Chicken and Vegetables recipe is a game-changer for weeknight dinners, delivering a restaurant-quality meal with incredible flavor and minimal cleanup. It features tender, juicy chicken thighs and crisp-tender broccoli and carrots, all roasted to perfection in a deeply savory, sweet, and umami-rich miso glaze. The high heat of the oven caramelizes the glaze, creating an irresistible sticky coating on every single bite.

This one-pan wonder is all about maximum flavor for minimal effort. The miso glaze comes together in just a couple of minutes and transforms simple chicken and vegetables into something truly special. It’s a healthy, balanced, and stunningly delicious meal that will have everyone asking for the recipe.

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Why You’ll Love This Recipe

• One-Pan Wonder: An entire delicious meal cooked on a single sheet pan means cleanup is a breeze.
• Incredible Umami Flavor: The miso glaze is the perfect balance of savory, sweet, and tangy.
• Healthy & Balanced: A great combination of lean protein and nutrient-packed roasted vegetables.
• Quick & Easy: Perfect for a busy weeknight, with just 10 minutes of active prep time.

Ingredients

• 1.5 lbs Boneless, Skinless Chicken Thighs, cut into 1.5-inch pieces
• 1 large head Broccoli, cut into florets
• 2 large Carrots, peeled and sliced on a diagonal
• 1 tablespoon Olive Oil
• For the Miso Glaze:
  • 1/4 cup White Miso Paste
  • 3 tablespoons Soy Sauce or Tamari
  • 2 tablespoons Maple Syrup or Honey
  • 2 tablespoons Rice Vinegar
  • 1 tablespoon Toasted Sesame Oil
  • 3 cloves Garlic, minced
  • 1 tablespoon Fresh Ginger, grated
• For Garnish: Sliced green onions, toasted sesame seeds

Step-by-Step Instructions

1. Prep: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2. Make the Miso Glaze: In a medium bowl, whisk together all the glaze ingredients: miso paste, soy sauce, maple syrup, rice vinegar, sesame oil, garlic, and ginger until smooth.
3. Season the Chicken and Veggies: In a large bowl, combine the chicken pieces, broccoli florets, and sliced carrots. Drizzle with the olive oil and pour about two-thirds of the miso glaze over the top. Toss until everything is evenly coated.
4. Roast: Spread the chicken and vegetables in a single, even layer on the prepared baking sheet. Roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and caramelized at the edges.
5. Final Glaze: Remove the sheet pan from the oven. Brush the remaining miso glaze over the chicken pieces.
6. Serve: Garnish generously with sliced green onions and toasted sesame seeds. Serve hot.

Tips & Variations

• Pro Tip: For the best caramelization, don’t overcrowd the sheet pan. Use two pans if necessary to ensure everything has room to roast rather than steam.
• Different Protein: This glaze is fantastic on salmon fillets (reduce roasting time to 12-15 minutes) or firm tofu (press it well first).
• Add More Veggies: Feel free to swap in other sturdy vegetables like sweet potatoes (cut small), bell peppers, or bok choy (add it for the last 10 minutes of cooking).
• Make it Spicy: Whisk 1-2 teaspoons of sriracha or gochujang into the glaze for a delicious spicy kick.

Frequently Asked Questions (FAQ)

• What is miso paste and where can I find it?
  • Miso is a fermented soybean paste that’s a staple in Japanese cooking. It has a deeply savory, salty, and slightly sweet flavor. You can typically find it in the refrigerated section of most grocery stores, often near the tofu or in the international aisle.
• Can I make this ahead of time?
  • While best served fresh, you can save time by chopping the vegetables and mixing the glaze a day in advance. Store them separately in the refrigerator.
• How do I store leftovers?
  • Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on a sheet pan in the oven.

Serving Suggestions

• This sheet-pan miso chicken is a complete meal on its own, but it’s fantastic served over a bed of fluffy white or brown rice to soak up any extra glaze. It’s also great with quinoa or soba noodles.

Abby

Sheet-pan Miso Chicken

This Sheet-pan Miso Chicken is savory, slightly sweet, and packed with umami flavor. Juicy chicken thighs are roasted with tender sweet potatoes and crisp asparagus, all coated in a flavorful miso-honey marinade. A simple, nourishing dinner made in one pan!

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Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian-inspired

Calories: 465

Ingredients Equipment Method Notes

Ingredients

  

• 4 bone-in chicken thighs
• 2 sweet potatoes, sliced into half-rounds
• 1 bunch asparagus (or green beans), cut into 2-inch pieces
• 1/4 cup olive oil
• 1 tsp garlic powder
• Salt & pepper, to taste
• Sesame seeds, for garnish
• Scallions, sliced, for garnish
• 2 tbsp white miso paste
• 2 tbsp honey
• 3 tbsp coconut aminos (or 2 tbsp low-sodium soy sauce)
• 1 1/2 tbsp rice vinegar
• 2 tsp grated ginger
• 1 tsp crushed garlic
• 1 pinch salt

Equipment

• Sheet pan
• Mixing bowl
• Whisk
• Knife and cutting board

Method

 

1. Preheat the oven to 400°F (200°C).
2. Slice the sweet potatoes into half-rounds. Toss with half the olive oil, garlic powder, salt, and pepper. Spread on a sheet pan and bake for 15 minutes, then flip.
3. Slice the asparagus into 2-inch pieces. Add to the pan with the sweet potatoes. Place chicken thighs between the veggies. Drizzle with remaining olive oil and season with salt and pepper.
4. Whisk miso, honey, coconut aminos (or soy sauce), rice vinegar, ginger, garlic, and a pinch of salt until smooth. Pour over chicken, reserving some to brush later.
5. Bake for 35–40 minutes, or until chicken is cooked through. Brush remaining sauce over chicken.
6. Garnish with sesame seeds and scallions before serving.

Notes

You can swap asparagus for green beans if preferred. For an extra crisp finish, broil the chicken for 2–3 minutes after baking. Leftovers keep well in an airtight container for up to 3 days in the fridge.