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Sheet-Pan Miso Chicken with Sweet Potato

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Experience a burst of flavor with Sheet-Pan Miso Chicken with Sweet Potato, where juicy chicken thighs are enveloped in a savory-sweet miso marinade and roasted alongside tender sweet potatoes. This dish not only delivers on taste but also requires minimal effort, making it an ideal choice for busy weeknights or family gatherings. With vibrant colors and delicious aromas, it’s sure to impress without the fuss.

Ingredients

Scale
  • 1 lb boneless, skinless chicken thighs
  • 2 medium sweet potatoes (about 1 lb), peeled and diced
  • 3 tbsp white miso paste
  • 2 tbsp low-sodium soy sauce
  • 2 tbsp honey
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • 2 green onions, chopped (for garnish)

Instructions

  1. Preheat your 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, minced garlic, and olive oil until smooth.
  3. Place chicken thighs in a ziplock bag or bowl; pour half the marinade over them and let marinate for at least 30 minutes.
  4. Meanwhile, chop sweet potatoes into uniform pieces.
  5. Spread sweet potatoes on one side of the prepared sheet pan; remove chicken from marinade (discard leftover marinade) and place on the other side.
  6. Roast for about 25-30 minutes until chicken reaches an internal temperature of 165°F (74°C) and sweet potatoes are tender. Drizzle any remaining marinade over everything before serving.

Nutrition

Keywords: For added crunch, sprinkle sesame seeds or sliced scallions as toppings. Substitute sweet potatoes with carrots or butternut squash based on preference. Store leftovers in an airtight container for up to three days; reheat in the oven or microwave.

Find it online: https://recipenosh.com/irresistible-sheet-pan-miso-chicken-with-sweet-potato/