Sheet-Pan Miso Chicken & Sweet Potatoes is a flavorful, one-pan meal that’s both comforting and easy to make. The chicken is coated in a savory miso glaze that caramelizes beautifully in the oven, while the sweet potatoes roast to tender perfection. It’s a satisfying dish that brings together sweet, salty, and umami flavors — ideal for a cozy dinner or a quick weeknight meal.
Ingredients
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4 bone-in, skin-on chicken thighs
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2 medium sweet potatoes, peeled and cut into chunks
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1 red onion, sliced into wedges
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2 tablespoons white miso paste
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2 tablespoons soy sauce
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1 tablespoon rice vinegar
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1 tablespoon honey or maple syrup
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1 tablespoon sesame oil
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2 cloves garlic, minced
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1 teaspoon fresh ginger, grated
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1 tablespoon olive oil
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Salt and black pepper, to taste
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1 tablespoon sesame seeds (for garnish)
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2 green onions, chopped (for garnish)
Cooking Time
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Prep time: 15 minutes
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Cook time: 35 minutes
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Total time: 50 minutes
Serving
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Serves 4
Instructions
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Preheat the Oven:
Set the oven to 425°F (220°C) and line a large baking sheet with parchment paper. -
Prepare the Miso Glaze:
In a small bowl, whisk together miso paste, soy sauce, rice vinegar, honey, sesame oil, garlic, and ginger until smooth. -
Coat the Chicken:
Pat the chicken thighs dry with paper towels. Season lightly with salt and pepper. Brush or spoon half of the miso glaze over the chicken, coating evenly. -
Toss the Vegetables:
In a mixing bowl, toss the sweet potato chunks and red onion with olive oil, a pinch of salt, and the remaining miso glaze. Spread them out on the prepared baking sheet. -
Arrange and Roast:
Place the chicken thighs on the same sheet, skin side up, beside the vegetables. Roast for 35–40 minutes, or until the chicken skin is golden and crisp and the sweet potatoes are tender. -
Finish and Serve:
Sprinkle with sesame seeds and chopped green onions before serving. Pair with steamed rice or a simple green salad.
Nutrition (per serving)
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Calories: 460
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Protein: 30g
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Fat: 24g
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Carbohydrates: 32g
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Sugar: 10g
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Fiber: 5g
Tips
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For a deeper flavor, marinate the chicken in the miso glaze for 1–2 hours before cooking.
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You can use boneless chicken thighs, but reduce the cook time by about 5–7 minutes.
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Try swapping sweet potatoes with carrots or butternut squash for variety.
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Leftovers keep well — reheat in the oven to keep the skin crisp.
Sweet, savory, and deeply satisfying, Sheet-Pan Miso Chicken & Sweet Potatoes is a full meal made easy — minimal cleanup, maximum flavor, and comfort in every bite.
