This one-pan dinner is the only thing standing between you and ordering takeout (again). Luckily, I’ve whipped up a weeknight meal that’s hands-off, hassle-free, and brimming with bold flavor: sheet-pan miso chicken and sweet potatoes. Bone-in chicken thighs, sweet potatoes, and shallots get smothered with miso-chili sauce and baked until the sweet potatoes are tender and caramelized and the chicken is juicy and golden brown. The whole thing is topped with a sprinkle of chopped cilantro, then served with a little extra chili crisp to make sure this really packs a punch.
Notes
Not only is this one-pan dinner ready in under an hour, but it’s easy to tweak based on what’s already in your pantry. You guessed it—I come bearing swaps:
- White miso: Red miso is the best substitution, but if you can’t find either of those, swap the miso with tahini for a similar texture and savoriness.
- Chili crisp: Any spicy and savory condiment (like gochujang or sriracha) will work here, but my favorite swap is a 2:1 ratio of crushed red pepper flakes and dried onion or garlic in a little bit of neutral oil.
- Honey: Maple syrup or light brown sugar are great substitutes for honey.
- Sweet potato: Butternut squash or carrots would be just as delicious as sweet potatoes.
- Chicken thighs: Drumsticks or leg quarters are a great option for a swap. Stick with bone-in chicken for this dish so that it finishes cooking at the same time as the sweet potato.
- Cilantro: Cilantro is one of my favorite herbs, but I know there’s about 20% of the population that would disagree. Basil is a great alternative.
Ingredients
- 1 1½“ piece ginger, peeled, grated or finely chopped
- 5 cloves garlic - grated or finely chopped
- 3 tablespoons chili crisp - plus more for serving
- 3 tablespoons honey
- 3 tablespoons white miso paste
- 1½ tablespoons rice wine vinegar
- 2½ tablespoons neutral oil - divided; light olive oil, avocado oil, or canola oil
- ¾ pound sweet potatoes - peeled, cut into 3/4" pieces
- ¾ pound yukon gold potatoes - peeled, cut into 3/4" pieces
- 3 small shallots - quartered
- 6 bone-in skin-on chicken thighs - about 3 pounds
- kosher salt - to taste
- freshly ground black pepper - to taste
- chopped fresh cilantro - for serving
Instructions
Preheat the baking sheet & the oven
- Arrange a rack in the center of the oven.
- Place a baking sheet on the rack to preheat.
- Preheat the oven to 425°.
Marinate the vegetables and chicken:
- In a small bowl, combine the ginger, garlic, chili crisp, honey, miso, vinegar, and 1-1/2 tablespoon of oil.
- In a large bowl, combine the potatoes, sweet potatoes, and shallots.
- Add half of the miso mixture; season with salt, and toss until coated.
- Pat the chicken dry.
- Generously season both sides with salt and pepper.
- Transfer to a large bowl and add remaining the miso mixture.
- Toss until coated.
Bake
- Carefully remove the baking sheet from the oven.
- Drizzle with the remaining tablespoon of oil.
- Arrange the vegetables in an even layer on sheet pan.
- Arrange the chicken on the sheet pan, skin side up with the potatoes in a single layer.
- Bake, rotating the sheet pan halfway through baking, until an instant-read thermometer inserted into thickest part of the chicken registers 165° and the potatoes are cooked through and starting to caramelize, 30 to 35 minutes.
Finish under the broiler and serve:
- Turn on the broiler.
- Broil, watching closely, until chicken skin is starting to brown, 2 to 3 minutes.
- Remove from the oven, top with cilantro and serve with chili crisp.