Sheet Pan Miso Glazed Chicken & Sweet Potatoes
A quick and easy sheet pan meal featuring tender chicken thighs and sweet potatoes, glazed with a savory miso sauce. Perfect for a weeknight dinner.
Equipment Needed
- Instant-read Thermometer
- Large Baking Sheet
- Mixing Bowls
- Whisk
Ingredients
- 1.00 lbSweet Potatoes(Peeled and cut into 1-inch pieces)
- 2.00 smallShallots(Quartered)
- 4.00 bone-in, skin-onChicken Thighs(About 2 lbs)
- 1.00 inchGinger(Peeled and grated)
- 3.00 clovesGarlic(Minced)
- 2.00 tablespoonsChili Crisp(For serving)
- 2.00 tablespoonsHoney
- 2.00 tablespoonsWhite Miso Paste
- 1.00 tablespoonRice Wine Vinegar
- 2.00 tablespoonsNeutral Oil(divided)
- Kosher Salt(To taste)
- Freshly Ground Black Pepper(To taste)
- Chopped Fresh Cilantro(For garnish)
Instructions
Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
Estimated time: 5 minutes
In a small bowl, whisk together ginger, garlic, chili crisp, honey, miso, and 1 tablespoon of oil.
Estimated time: 2 minutes
In a large bowl, toss sweet potatoes and shallots with half of the miso mixture and salt.
Estimated time: 3 minutes
Arrange sweet potatoes and shallots in a single layer on the prepared baking sheet.
Estimated time: 2 minutes
Pat chicken thighs dry and season generously with salt and pepper.
Estimated time: 2 minutes
Add remaining miso mixture to the chicken and toss to coat.
Estimated time: 2 minutes
Arrange chicken skin-side up on the baking sheet with the vegetables.
Estimated time: 2 minutes
Drizzle with remaining 1 teaspoon of oil.
Estimated time: 1 minutes
Bake for 30-35 minutes, or until chicken is cooked through (internal temperature reaches 165°F/74°C) and sweet potatoes are tender and slightly caramelized, rotating the sheet halfway through.
Estimated time: 30 minutes
Turn on the broiler and broil for 2-3 minutes, or until chicken skin is golden brown. Garnish with cilantro and extra chili crisp.
Estimated time: 3 minutes