I absolutely love how effortlessly delicious this Sheet-pan Miso Honey Chicken with Roasted Sweet Potatoes and Asparagus Recipe turns out every time I make it. It’s one of those meals that feels fancy enough for guests but is incredibly simple to prepare on a busy weeknight. The combination of sweet miso and honey with tender roasted chicken and veggies always hits the perfect balance of savory and sweet.
When I first tried this recipe, I didn’t expect the flavors to be so vibrant and beautifully melded together, all thanks to the magic of the miso honey marinade. Plus, using a single sheet pan means you spend less time cleaning and more time enjoying the meal. You’ll find it’s a reliable go-to when you want something satisfying, wholesome, and just a bit different from your everyday chicken dinner.
Why You’ll Love This Recipe
- One-Pan Wonder: Everything cooks on a single sheet pan, making cleanup a breeze without sacrificing flavor.
- Perfect Flavor Harmony: The miso honey marinade creates a delicious umami-sweet glaze that keeps chicken moist and tasty.
- Balanced Nutrition: Roasted sweet potatoes and tender asparagus add natural sweetness, fiber, and vibrant color to your plate.
- Flexible and Friendly: Easy to customize with your favorite veggies or protein cuts, accommodating different tastes and dietary needs.
Ingredients You’ll Need
To nail this Sheet-pan Miso Honey Chicken with Roasted Sweet Potatoes and Asparagus Recipe, you’ll want to gather fresh produce and a few pantry staples that play beautifully together. Each ingredient adds its unique touch to the dish’s irresistible flavor and texture.
- Bone-in chicken thighs: They stay juicy and soak up the marinade wonderfully, plus the bone adds flavor during roasting.
- Sweet potatoes: Their natural sweetness pairs perfectly with the miso honey glaze and roast up tender and caramelized.
- Asparagus: Adds a fresh crunch and pops of green; you can swap with green beans for a different twist.
- Olive oil: Helps roast veggies nicely and adds richness to the chicken skin crisping up.
- Garlic powder: Infuses subtle aromatic depth to the sweet potatoes as they roast.
- Salt & pepper: Essential for seasoning and bringing out the flavors of all ingredients.
- White miso paste: The star of the marinade that brings umami and a slight tanginess.
- Honey: Adds a lovely balance of sweetness that caramelizes on the chicken.
- Coconut aminos (or low-sodium soy sauce): Provides savory notes and a gluten-free or lower-sodium option.
- Rice vinegar: A touch of acidity brightens the marinade to balance sweetness.
- Grated ginger: Adds warmth and subtle spice that complements the miso beautifully.
- Crushed garlic: Gives the marinade a punch of fresh garlic flavor.
- Sesame seeds and scallions: For garnish to add texture and a fresh, herbal finish.
Variations
I love experimenting with this recipe by swapping out veggies or tweaking the marinade for different flavor profiles. Feel free to personalize it based on what you have or what your family loves—it’s a very forgiving recipe!
- Protein swaps: I once tried skin-on chicken breasts instead of thighs; they cooked a little faster but still tasted fantastic with the miso honey.
- Veggie variations: Roasted brussels sprouts or green beans also roast beautifully with this marinade and add a nice crunch contrast.
- Heat it up: If you like spice, a pinch of chili flakes in the marinade makes a lovely kick without overpowering the sweet-savory balance.
- Vegan option: Try firm tofu cubes marinated the same way and roast on the sheet pan with your favorite veggies for a plant-based twist.
How to Make Sheet-pan Miso Honey Chicken with Roasted Sweet Potatoes and Asparagus Recipe
Step 1: Prep and Roast the Sweet Potatoes
Start by preheating your oven to 400°F (200°C). Slice your peeled sweet potatoes into rounds and then cut those rounds in half to ensure quick, even roasting. Toss them with half of your olive oil, the garlic powder, and a good pinch of salt and pepper to season. Spread them out on your sheet pan in a single layer and roast for 15 minutes. Don’t overcrowd them—giving them some breathing space makes all the difference for caramelization.
Step 2: Add Asparagus and Chicken, Then Marinate
After those first 15 minutes, pull the pan out and flip the sweet potatoes so they roast evenly on both sides. Then slice your asparagus into about 2-inch pieces and tuck them between the sweet potatoes. Place your bone-in chicken thighs nestled among the veggies on the sheet pan. Drizzle the remaining olive oil over everything and season with a bit more salt and pepper.
Whisk together your marinade in a bowl—white miso paste, honey, coconut aminos (or soy sauce), rice vinegar, grated ginger, crushed garlic, and a pinch of salt until smooth. Pour the marinade generously over each chicken piece, making sure to coat them well but reserving some for later. This step seals in that incredible flavor we all crave.
Step 3: Bake Until Golden and Juicy
Pop the sheet pan back in the oven and bake for 35 to 40 minutes, or until the chicken is cooked through and the internal temperature hits around 165°F (74°C). Keep an eye on the veggies—they should be tender but still hold their shape nicely. Once out of the oven, brush the reserved marinade over the chicken to add a glossy, extra flavorful finish. Sprinkle with sesame seeds and sliced scallions before serving—it’s these small touches that make this dish shine.
Pro Tips for Making Sheet-pan Miso Honey Chicken with Roasted Sweet Potatoes and Asparagus Recipe
- Even Slicing Matters: Cutting your sweet potatoes uniformly ensures they roast at the same rate, preventing uneven cooking.
- Marinate Mindfully: Don’t soak the chicken for hours upfront or the miso flavor can become overpowering—just coat and bake for best results.
- Watch Your Roast Time: If your asparagus is thinner, add it later in the baking to avoid overly soft or mushy spears.
- Use Bone-in Thighs: They maintain juiciness under high heat better than boneless—trust me, this makes a big difference.
How to Serve Sheet-pan Miso Honey Chicken with Roasted Sweet Potatoes and Asparagus Recipe
Garnishes
I always top this dish with toasted sesame seeds and thinly sliced scallions—their nutty crunch and fresh pop of green brighten the plated dish beautifully. Sometimes I add a drizzle of extra honey or a squeeze of lime for a little extra zing. If you have chili flakes, a sprinkle adds a lovely contrast too.
Side Dishes
While this sheet-pan meal is a complete package, I often pair it with a simple side of steamed jasmine rice or sticky rice to soak up all those delicious juices. A light cucumber salad on the side with a tangy dressing balances the sweetness and rounds out the meal perfectly.
Creative Ways to Present
For special occasions, I like to plate the chicken on a large serving platter surrounded by the roasted veggies, garnished with fresh herbs like cilantro or parsley for color. You could also stuff the sweet potato wedges between pieces of chicken to make it look abundant and inviting. Another fun idea is serving it family-style right off the sheet pan at the table for a casual, communal vibe that everyone enjoys.
Make Ahead and Storage
Storing Leftovers
After enjoying this meal, store any leftovers in an airtight container and keep them in the fridge for up to 3 days. I always find the flavors deepen overnight, making for some seriously tasty lunches. Just be sure to separate the veggies from the chicken if possible for better texture.
Freezing
This dish freezes pretty well if you want to prepare it in advance. Simply cool everything completely before transferring to freezer-safe containers. When freezing, I recommend keeping the chicken pieces separate from the roasted sweet potatoes and asparagus to maintain quality. It lasts up to 2 months in the freezer.
Reheating
Reheat leftovers in the oven at 350°F (175°C) until warmed through to keep the chicken skin nice and crisp. If you’re in a hurry, a stovetop skillet works well too—just reheat gently over medium heat. Avoid microwaving if you want to preserve texture as it can make the chicken and veggies soggy.
FAQs
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Can I use boneless chicken instead of bone-in thighs?
Yes, you can use boneless chicken thighs or breasts, but keep in mind boneless cuts tend to cook faster and can dry out more easily. Adjust your cooking time accordingly and check for doneness often to keep the chicken juicy and tender.
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What can I substitute for coconut aminos?
If you don’t have coconut aminos, low-sodium soy sauce works as a good substitute for the salty umami flavor. For gluten-free diets, tamari is another excellent alternative.
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Can I prepare the marinade ahead of time?
Absolutely! Making the marinade a few hours or even a day ahead helps deepen the flavors. Just keep it refrigerated and give it a whisk before using to recombine any ingredients that may have separated.
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How do I know when the chicken is fully cooked?
The safest way is to use a meat thermometer—the internal temperature should reach 165°F (74°C). Alternatively, make sure the juices run clear when you pierce the thickest part of the thigh, and there’s no pink meat inside.
Final Thoughts
This Sheet-pan Miso Honey Chicken with Roasted Sweet Potatoes and Asparagus Recipe has become one of my absolute favorites for busy evenings and casual dinners where I want something comforting yet a little special. The way the miso and honey come together to coat the chicken and veggies makes every bite memorable. Give it a try—I’m confident it’ll become a recipe you turn to again and again, just like I do!
Print
Sheet-pan Miso Honey Chicken with Roasted Sweet Potatoes and Asparagus Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: Japanese-inspired
- Diet: Gluten Free
Description
This Sheet-pan Miso Chicken recipe features tender, juicy bone-in chicken thighs roasted alongside sweet potatoes and asparagus, all glazed with a flavorful miso honey marinade. Perfect for a wholesome weeknight dinner, this recipe combines savory, sweet, and umami flavors in a simple, one-pan meal that’s easy to prepare and loaded with delicious nutrition.
Ingredients
Chicken and Vegetables
- 4 bone-in chicken thighs
- 2 sweet potatoes
- 1 bunch of asparagus (or substitute green beans)
- 1/4 cup olive oil
- 1 tsp garlic powder
- Salt & pepper, to taste
Miso Honey Marinade
- 2 tbsp white miso paste
- 2 tbsp honey
- 3 tbsp coconut aminos (or 2 tbsp low-sodium soy sauce)
- 1 1/2 tbsp rice vinegar
- 2 tsp grated ginger
- 1 tsp crushed garlic
- Pinch of salt
Instructions
- Preheat the oven: Set your oven to 400°F (205°C) to prepare for baking the chicken and vegetables.
- Prepare sweet potatoes: Slice the sweet potatoes into rounds, then cut those rounds in half. Toss them with half of the olive oil, garlic powder, and salt and pepper to season evenly.
- Initial bake of sweet potatoes: Spread the sweet potatoes on a sheet pan and bake for 15 minutes to start softening and cooking them.
- Flip sweet potatoes and add vegetables: Remove the sheet pan from the oven, flip the sweet potatoes to ensure even cooking. Slice the asparagus into 2-inch pieces and add them to the pan with the sweet potatoes.
- Add chicken and oil: Place the bone-in chicken thighs between the vegetables on the sheet pan. Drizzle the remaining olive oil over everything and season with salt and pepper.
- Make the marinade: In a bowl, whisk together white miso paste, honey, coconut aminos (or soy sauce), rice vinegar, grated ginger, crushed garlic, and a pinch of salt until the mixture is smooth and well combined.
- Coat chicken in marinade: Pour the marinade over each chicken thigh, evenly coating them. Reserve some marinade to brush on the chicken after baking.
- Bake everything together: Place the sheet pan back in the oven and bake for an additional 35 to 40 minutes, or until the chicken is fully cooked through and juices run clear.
- Finish and garnish: Remove from the oven, brush the remaining marinade over the chicken pieces for extra flavor, and garnish with sesame seeds and chopped scallions before serving.
Notes
- You can substitute green beans for asparagus if preferred.
- Using bone-in chicken thighs ensures juiciness and tenderness after roasting.
- If you prefer a spicier marinade, add a dash of chili flakes or Sriracha to the miso mix.
- Leftover chicken and veggies can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Adjust seasoning to taste, especially salt, since miso and soy sauce can be salty.
