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, combine miso paste, soy sauce, rice vinegar, honey, sesame oil, ginger, and garlic, whisking until the mixture is smooth.
Step 2
Put the chicken thighs in a large resealable bag or a shallow dish. Pour half of the marinade over the chicken, making sure it’s evenly coated. Cover and refrigerate for at least 30 minutes, or up to 8 hours for enhanced flavor.
Step 3
Preheat the oven to 425°F (220°C) and cover a baking sheet with parchment paper.
Step 4
In a large bowl, coat the sweet potatoes with olive oil, salt, and pepper. Spread them out on one side of the prepared baking sheet.
Step 5
Place the marinated chicken thighs on the other side, then drizzle the remaining marinade over both the chicken and sweet potatoes.
Step 6
Roast in the preheated oven for 25-30 minutes, turning the chicken and sweet potatoes halfway through, until the chicken reaches an internal temperature of 165°F (75°C) and the sweet potatoes are soft and tender.
Step 7
Remove from the oven and garnish with sesame seeds and green onions if desired. Serve immediately.
Variations
- Vegetables: Replace sweet potatoes with carrots, butternut squash, or baby potatoes.
- Protein: Switch chicken thighs for chicken breasts, salmon, or tofu.
- Spicy Kick: Include a teaspoon of sriracha or chili flakes in the marinade for added heat.
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 bowl, whisk together miso paste, soy sauce, rice vinegar, honey, sesame oil, grated ginger, and minced garlic until smooth and fully combined.
- Put the chicken thighs in a resealable plastic bag or shallow dish. Pour half of the marinade over the chicken, making sure each piece is thoroughly coated. Seal the bag or cover the dish, then refrigerate for a minimum of 30 minutes, or up to 8 hours for a stronger flavor.
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to avoid sticking.
- In a large bowl, toss the cubed sweet potatoes with olive oil, salt, and pepper until evenly coated. Arrange them evenly on one side of the prepared baking sheet.
- Take the chicken thighs out of the marinade and place them on the opposite side of the sheet pan. Pour any leftover marinade over both the chicken and sweet potatoes to enhance the flavor.
- Place the sheet pan in the preheated oven and roast for 25-30 minutes. At the halfway point, turn the chicken thighs over and toss the sweet potatoes to ensure even browning.
- Check the chicken’s internal temperature with a meat thermometer; it should reach 165°F (75°C). The sweet potatoes should be soft and lightly caramelized.
- Take the sheet pan out of the oven. If desired, garnish the chicken and sweet potatoes with sesame seeds and sliced green onions. Serve immediately with your preferred side dishes.
FAQ
1. Can this recipe be prepared ahead of time?
Absolutely! The chicken can be marinated up to 8 hours ahead of time. When you’re ready to cook, simply arrange everything on the sheet pan and bake.
2. What kind of miso should I use?
White miso, or shiro miso, is ideal due to 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 alternatives to chicken thighs.
