Sheet-Pan Miso Chicken & Sweet Potatoes is a delightful one-pan meal that’s both healthy and packed with flavor. This recipe pairs tender chicken marinated in a savory miso glaze with caramelized sweet potatoes for a balanced dinner perfect for busy weeknights. It’s simple to prepare, easy to clean up, and loaded with nutrients and umami goodness.
Jump to RecipeHow to Make
This recipe is all about simplicity and flavor. With just a handful of ingredients and minimal prep, you can create a restaurant-quality dish at home. The miso marinade ensures the chicken stays juicy and flavorful, while the sweet potatoes become perfectly tender and caramelized.
Step-by-Step Instructions
Step 1
In a small bowl, whisk together miso paste, soy sauce, rice vinegar, honey, sesame oil, ginger, and garlic until smooth.
Step 2
Place chicken thighs in a large resealable bag or shallow dish. Pour half the marinade over the chicken, ensuring it is fully coated. Cover and refrigerate for at least 30 minutes (or up to 8 hours for more flavor).
Step 3
Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.
Step 4
In a large bowl, toss the sweet potatoes with olive oil, salt, and pepper. Spread them out on one side of the prepared sheet pan.
Step 5
Place the marinated chicken thighs on the other side of the sheet pan. Drizzle remaining marinade over the chicken and sweet potatoes.
Step 6
Roast in the preheated oven for 25-30 minutes, flipping the chicken and sweet potatoes halfway through, until the chicken reaches an internal temperature of 165°F (75°C) and the sweet potatoes are tender.
Step 7
Remove from the oven and garnish with sesame seeds and green onions if desired. Serve immediately.
Variations
- Vegetables: Swap sweet potatoes for carrots, butternut squash, or baby potatoes.
- Protein: Substitute chicken thighs with chicken breasts, salmon, or tofu.
- Spicy Kick: Add a teaspoon of sriracha or chili flakes to the marinade for heat.
- Low-Carb Option: Replace sweet potatoes with cauliflower florets or zucchini.
Sheet-Pan Miso Chicken & Sweet Potatoes
Course: Chicken4
servings10
minutes30
minutesSheet-Pan Miso Chicken & Sweet Potatoes is a flavorful, one-pan wonder that combines tender, miso-marinated chicken with perfectly roasted sweet potatoes. This simple, healthy recipe is packed with umami, making it a perfect weeknight dinner or meal-prep favorite.
Ingredients
- For the marinade:
3 tablespoons white miso paste
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons honey
1 tablespoon sesame oil
1 tablespoon grated fresh ginger
2 cloves garlic, minced - For the dish:
4 boneless, skinless chicken thighs
2 medium sweet potatoes, peeled and cut into 1-inch cubes
1 tablespoon olive oil
Salt and pepper to taste
1 tablespoon sesame seeds (optional, for garnish)
2 green onions, thinly sliced (optional, for garnish)
Directions
- In a small mixing bowl, whisk together miso paste, soy sauce, rice vinegar, honey, sesame oil, grated ginger, and minced garlic until the mixture is smooth and well combined.
- Place the chicken thighs in a resealable plastic bag or a shallow dish. Pour half of the marinade over the chicken, ensuring each piece is evenly coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes (up to 8 hours for a deeper flavor).
- Set your oven to 425°F (220°C) and line a sheet pan with parchment paper to prevent sticking.
- Place the cubed sweet potatoes in a large bowl. Drizzle with olive oil, season with salt and pepper, and toss to coat. Spread the sweet potatoes evenly on one side of the prepared sheet pan.
- Remove the chicken thighs from the marinade and place them on the other side of the sheet pan. Drizzle any remaining marinade over both the chicken and sweet potatoes for added flavor.
- Place the sheet pan in the preheated oven and roast for 25-30 minutes. Halfway through cooking, flip the chicken thighs and stir the sweet potatoes to ensure even browning.
- Use a meat thermometer to check the internal temperature of the chicken. It should reach 165°F (75°C). The sweet potatoes should be tender and lightly caramelized.
- Remove the sheet pan from the oven. Garnish the chicken and sweet potatoes with sesame seeds and sliced green onions if desired. Serve immediately with your favorite side dishes.
FAQ
1. Can I make this recipe ahead of time?
Yes, you can marinate the chicken up to 8 hours in advance. When ready to cook, assemble on the sheet pan and bake.
2. What kind of miso should I use?
White miso (also known as shiro miso) works best for its mild and slightly sweet flavor.
3. Can I use other proteins for this recipe?
Absolutely! Salmon, tofu, or even pork chops can be used as substitutes for chicken thighs.
