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Sheet-pan Miso Honey Chicken with Roasted Sweet Potatoes and Asparagus Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 78 reviews
  • Author: Jaden
  • 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

Units Scale

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

  1. Preheat the oven: Set your oven to 400°F (205°C) to prepare for baking the chicken and vegetables.
  2. 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.
  3. Initial bake of sweet potatoes: Spread the sweet potatoes on a sheet pan and bake for 15 minutes to start softening and cooking them.
  4. 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.
  5. 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.
  6. 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.
  7. Coat chicken in marinade: Pour the marinade over each chicken thigh, evenly coating them. Reserve some marinade to brush on the chicken after baking.
  8. 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.
  9. 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.

Find it online: https://yummyhere.com/sheet-pan-miso-honey-chicken-with-roasted-sweet-potatoes-and-asparagus-recipe/