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Sheet-Pan Miso Chicken & Sweet Potatoes

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A bold and comforting sheet-pan meal featuring juicy miso-glazed chicken and caramelized sweet potatoes roasted together for a perfectly balanced, flavorful dinner.

Ingredients

  • 4 bone-in, skin-on chicken thighs or breasts
  • 2 large sweet potatoes, peeled and cubed
  • 2 tablespoons white or yellow miso paste
  • 2 tablespoons soy sauce
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon rice vinegar
  • 2 garlic cloves, minced
  • 1 teaspoon fresh ginger, grated
  • 2 tablespoons olive oil (divided)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • Sliced green onions, for garnish (optional)
  • Sesame seeds, for garnish (optional)

Instructions

  1. Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper.
  2. In a bowl, whisk together miso paste, soy sauce, honey or maple syrup, rice vinegar, minced garlic, grated ginger, and 1 tablespoon olive oil until smooth.
  3. Spread the cubed sweet potatoes on the sheet pan, drizzle with the remaining olive oil, and season with salt and black pepper.
  4. Place the chicken on the pan and brush generously with the miso mixture.
  5. Roast for 35–40 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the sweet potatoes are tender and caramelized.
  6. Broil for 2–3 minutes at the end for deeper color, watching carefully to prevent burning.
  7. Let the chicken rest for 5 minutes before serving.
  8. Garnish with sliced green onions and sesame seeds before serving.

Notes

  • Marinate the chicken for 1–4 hours for deeper flavor.
  • Add broccoli florets or red bell peppers for extra vegetables.
  • Mix in a small spoonful of chili paste for heat.
  • Store leftovers in the refrigerator for up to 4 days.
  • Reheat at 325°F until warmed through or microwave in short intervals.

Nutrition

Find it online: https://recipesbyliza.com/sheet-pan-miso-chicken-sweet-potatoes/