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–+ servings

Sheet-pan Miso Chicken

5 from 1 vote
Serves: 4 servings
Prep Time: 10 minutes
Cooking Time: 50 minutes
Total Time: 1 hour

Ingredients

  • 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
  • Sesame seeds and scallions, to top

Miso Honey Marinade

  • 2 tbsp white miso paste
  • 2 tbsp honey
  • 3 tbsp coconut aminos or 2 tbsp of low-sodium soy sauce
  • 1 1/2 tbsp rice vinegar
  • 2 tsp grated ginger
  • 1 tsp crushed garlic
  • Pinch of salt

Directions

  1. Preheat the oven to 400 F
  2. Slice the sweet potato into rounds, then in half. Toss them with half of the olive oil, the garlic powder, and salt & pepper
  3. Bake for 15 minutes, remove from the oven and flip the potatoes.
  4. Slice the asparagus into 2" pieces. Add them to the sheet-pan with the cooked potatoes and place the chicken between the veggies.
  5. Drizzle the remaining olive oil and season with salt & pepper.
  6. Whisk the marinade ingredients together until smooth, then pour the marinade over each chicken piece, reserving some to brush over after cooking.
  7. Finish baking for another 35-40 minutes, until the chicken is cooked through.
  8. Brush the remaining sauce over the chicken, and garnish with sesame seeds and scallions.