Sheet-pan Miso Chicken with Sweet Potatoes and Asparagus Recipe

I absolutely love this Sheet-pan Miso Chicken with Sweet Potatoes and Asparagus Recipe because it’s a perfect go-to meal when you want something that feels both comforting and a little fancy without spending hours in the kitchen. The flavors from the miso and honey marinade create this beautiful balance of sweet, salty, and umami that just makes the chicken irresistible. Plus, it’s a complete dinner all baked together on one pan, which means less mess and more time to relax.

When I first tried this recipe, I was instantly hooked—not just because of the incredible taste, but because it works so well for busy weeknights or when friends drop by unexpectedly. You’ll find that the sweet potatoes come out tender and caramelized, while the asparagus stays crisp and fresh, all flavored beautifully by that miso marinade. Trust me, your family and guests will be asking for seconds!

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Ingredients You’ll Need

These ingredients work wonderfully together to create layers of flavor and texture, from the tender chicken thighs to the sweet, roasted potatoes and crisp asparagus. When shopping, look for fresh asparagus that’s firm and bright green, and opt for bone-in chicken thighs as they stay juicy and flavorful with the miso marinade.

• Bone-in chicken thighs: Juicy and rich, they soak up the marinade beautifully without drying out.
• Sweet potatoes: Their natural sweetness complements the miso glaze perfectly.
• Asparagus: Adds a fresh, vibrant crunch; green beans can be a great substitute too.
• Olive oil: Helps with roasting and adds a subtle fruity flavor.
• Garlic powder: Brings extra aroma and depth to the sweet potatoes.
• Salt & pepper: Essential for seasoning each component just right.
• White miso paste: The star ingredient for that umami-packed marinade.
• Honey: Adds sweetness and helps create a beautiful glaze.
• Coconut aminos or low-sodium soy sauce: Provides that savory kick; I love coconut aminos for a slightly sweeter, gluten-free option.
• Rice vinegar: Balances sweetness with a touch of acidity.
• Grated ginger: Fresh ginger adds brightness and warmth.
• Crushed garlic: Adds punchy flavor to the marinade.
• Sesame seeds and scallions: Perfect for garnish and a little extra texture and color.

Variations

I love tweaking this Sheet-pan Miso Chicken with Sweet Potatoes and Asparagus Recipe depending on what’s in season or what my family feels like eating. Don’t hesitate to swap out veggies or adjust the marinade to keep things fresh and exciting.

• Vegetable swaps: I’ve replaced asparagus with green beans or Brussels sprouts, and it works great—you just adjust roasting times slightly.
• Protein options: Try chicken drumsticks or boneless thighs if you prefer; just watch cooking time for boneless.
• Spice it up: Adding a pinch of chili flakes to the marinade gives a nice subtle heat that my family adores.
• Make it vegan: Use tofu or tempeh with the same marinade and roast the veggies—totally delicious!

How to Make Sheet-pan Miso Chicken with Sweet Potatoes and Asparagus Recipe

Step 1: Prepping the Sweet Potatoes

Start by preheating your oven to 400°F (200°C). While it warms up, slice the sweet potatoes into rounds, then cut those rounds in half to get half-moon shapes—this size allows them to roast evenly and caramelize beautifully. Toss the sweet potato pieces with half of your olive oil, garlic powder, salt, and pepper right on your sheet pan or in a bowl, then spread them out in a single layer. Pop them in the oven for 15 minutes to give them a head start before adding everything else.

Step 2: Adding the Chicken and Asparagus

After those initial 15 minutes, pull out the pan and flip the sweet potatoes so they roast evenly. Meanwhile, slice the asparagus into roughly 2-inch pieces to match the sweet potatoes’ size. Toss the asparagus onto the pan with the sweet potatoes, then carefully nestle your bone-in chicken thighs between the veggies. Drizzle the remaining olive oil over everything and give it a generous sprinkle of salt and pepper.

Step 3: Whisking and Applying the Marinade

In a small bowl, whisk together the white miso paste, honey, coconut aminos (or soy sauce), rice vinegar, grated ginger, crushed garlic, and a pinch of salt until smooth and well combined. Spoon this flavorful marinade evenly over each chicken thigh, making sure to cover all sides. Save a little bit of the marinade to brush on after baking for an extra glossy finish. This step seals in the incredible flavor you’re building.

Step 4: Baking to Perfection

Return the sheet pan to the oven and bake everything for another 35 to 40 minutes. Keep an eye on the chicken—the thighs are done when their internal temperature hits 165°F (74°C) and the skin looks deliciously caramelized. The sweet potatoes should be tender, and the asparagus, roasted but still with a little snap. Once out of the oven, brush the remaining marinade over the chicken to give it that irresistible sheen.

Step 5: Finishing Touches

Sprinkle toasted sesame seeds and chopped scallions over the top for a beautiful pop of color and a nutty crunch. These little details transform the dish from simple dinner to something that feels special, perfect for both weekday meals and casual entertaining.

How to Serve Sheet-pan Miso Chicken with Sweet Potatoes and Asparagus Recipe

Garnishes

I always go for toasted sesame seeds and freshly sliced scallions because they add a lovely crunch and a burst of freshness that contrasts perfectly with the rich miso glaze. Sometimes, I like to sprinkle a little chili flake for a bit of heat or drizzle a little extra honey for sweetness, depending on my mood.

Side Dishes

This recipe is pretty complete on its own, but if you want to add a side, a simple steamed jasmine rice or quinoa works beautifully to soak up any extra sauce. A crisp cucumber salad or a light miso soup on the side adds a refreshing contrast too. Whenever I’m hosting, a chilled glass of dry white wine pairs so nicely.

Creative Ways to Present

For special occasions, I’ve arranged the chicken and vegetables on a large wooden board with scattered scallions and sesame seeds, letting everyone serve themselves family-style. Adding small bowls of extra marinade or a spicy mayo dip on the side amps up the fun. The colors of the miso chicken, sweet potatoes, and asparagus make for such an inviting table!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, so sometimes leftovers taste even better the next day. Just be sure to separate any garnishes like scallions before storing to keep them fresh.

Freezing

Freezing this dish works well if you keep the chicken and veggies together on the pan to preserve the flavors. I wrap portions tightly in foil or freezer-safe bags, and they freeze smoothly for up to 2 months. When I’m ready, I thaw overnight in the fridge and reheat gently.

Reheating

My favorite way to reheat leftovers is in a preheated 350°F oven for about 15-20 minutes—this helps retain the crispy skin on the chicken and the texture of the roasted veggies. Avoid microwaving if possible, as it can make everything soggy.

FAQs

Final Thoughts

This Sheet-pan Miso Chicken with Sweet Potatoes and Asparagus Recipe holds a special place in my weekly cooking rotation because it’s just that reliable and delicious. Every time I make it, I’m reminded how a few simple ingredients with a bit of love and attention can result in a meal that feels both nourishing and indulgent. I hope you try it and find it as comforting and satisfying as I do—it’s definitely a recipe you’ll reach for again and again!

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