Sheet-pan Miso Chicken

Abby

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

Cook Time 50

Total Time 1

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

Preheat the oven to 400°F (200°C).
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.
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.
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.
Bake for 35–40 minutes, or until chicken is cooked through. Brush remaining sauce over chicken.
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.