Sheet-Pan Miso Chicken & Sweet Potatoes

I make this Sheet-Pan Miso Chicken & Sweet Potatoes when I want a bold, comforting meal that feels balanced and satisfying. The savory miso glaze coats the chicken beautifully, while the sweet potatoes roast until caramelized and tender alongside it.

Why You’ll Love This Recipe

I love how the salty, umami-rich miso pairs perfectly with the natural sweetness of the sweet potatoes. Everything roasts together on one pan, which makes cleanup simple and allows the flavors to blend as they cook. I also appreciate how the high heat creates golden edges while keeping the chicken juicy inside.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• bone-in, skin-on chicken thighs or breasts

• sweet potatoes, peeled and cubed

• white or yellow miso paste

• soy sauce

• honey or maple syrup

• rice vinegar

• garlic cloves, minced

• fresh ginger, grated

• olive oil

• salt

• black pepper

• sliced green onions (optional garnish)

• sesame seeds (optional garnish)

Directions

1. I preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper.

2. In a bowl, I whisk together miso paste, soy sauce, honey or maple syrup, rice vinegar, minced garlic, grated ginger, and olive oil until smooth.

3. I spread the cubed sweet potatoes on the sheet pan, drizzle lightly with olive oil, and season with salt and black pepper.

4. I place the chicken on the pan and brush it generously with the miso mixture.

5. I roast for 35–40 minutes, depending on the size of the chicken pieces, until the internal temperature reaches 165°F (74°C) and the sweet potatoes are tender.

6. If I want deeper color, I broil for the final 2–3 minutes while watching carefully.

7. I let the chicken rest for about 5 minutes before serving.

8. I garnish with sliced green onions and sesame seeds just before bringing it to the table.

Servings and timing

I usually get about 4 servings from this recipe.

Preparation time: about 15 minutes
Cooking time: 35–40 minutes
Total time: approximately 50–55 minutes

Variations

I sometimes add broccoli florets or red bell peppers to the sheet pan for extra vegetables. When I want a bit of heat, I mix a small spoonful of chili paste into the miso glaze. I also enjoy using boneless, skinless chicken thighs for slightly quicker cooking.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I warm everything in a 325°F oven for about 15 minutes or until heated through. I can also microwave individual portions in short intervals, stirring the sweet potatoes halfway through to heat evenly.

FAQs

What type of miso works best?

I prefer white or yellow miso because it has a milder, slightly sweet flavor that pairs well with sweet potatoes.

Can I marinate the chicken ahead of time?

I often marinate the chicken for 1–4 hours in the refrigerator to deepen the flavor before roasting.

Can I use boneless chicken?

I can use boneless chicken, but I reduce the cooking time and check the internal temperature earlier.

How do I keep the sweet potatoes from steaming?

I spread them in a single layer and avoid overcrowding the pan so they roast properly.

What can I serve with this dish?

I enjoy serving it with steamed rice, quinoa, or a light cucumber salad for contrast.

Conclusion

I find this Sheet-Pan Miso Chicken & Sweet Potatoes to be a flavorful and well-balanced meal that is both easy and satisfying. The savory miso glaze and caramelized sweet potatoes make it a dependable recipe I enjoy preparing again and again.