Description
A flavorful and easy sheet-pan dinner featuring tender bone-in chicken thighs glazed with a savory miso honey marinade, roasted alongside sweet potatoes and fresh asparagus for a wholesome, one-pan meal.
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
- Sesame seeds, for garnish
- Scallions, for garnish
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 Oven: Preheat your oven to 400°F (200°C) to get it ready for roasting the ingredients.
- Prepare Sweet Potatoes: Slice the sweet potatoes into rounds, then cut each round in half to create smaller pieces. Toss these with half of the olive oil, garlic powder, salt, and pepper to evenly coat.
- Start Roasting Sweet Potatoes: Spread the sweet potatoes on a sheet pan and bake for 15 minutes. After this time, remove the pan and flip the sweet potatoes to ensure even browning.
- Add Vegetables and Chicken: While the sweet potatoes start roasting, slice the asparagus into 2-inch pieces. Add the asparagus to the sheet pan with the sweet potatoes, then place the bone-in chicken thighs spaced out evenly between the vegetables.
- Season and Oil: Drizzle the remaining olive oil over the chicken and vegetables. Season everything with salt and pepper to taste.
- Make Miso Honey Marinade: In a bowl, whisk together the white miso paste, honey, coconut aminos or low-sodium soy sauce, rice vinegar, grated ginger, crushed garlic, and a pinch of salt until smooth and well combined.
- Apply Marinade: Pour the marinade over each chicken thigh, ensuring they are well coated. Reserve some of the marinade to brush on the chicken after baking.
- Finish Baking: Return the sheet pan to the oven and bake for another 35 to 40 minutes until the chicken is fully cooked through and has a nice golden glaze.
- Garnish and Serve: Remove the pan from the oven and brush the reserved marinade on the chicken pieces. Sprinkle sesame seeds and chopped scallions over the top for added flavor and presentation. Serve immediately.
Notes
- Bone-in chicken thighs are preferred for juiciness and flavor but you can substitute boneless if desired; adjust cooking times accordingly.
- You can substitute asparagus with green beans or other quick-roasting vegetables like broccoli or Brussels sprouts.
- If you prefer a spicier marinade, add a pinch of red chili flakes to the miso honey marinade.
- Use low-sodium soy sauce if coconut aminos are not available for a similar flavor profile.
- Ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
