Name: Sheet Pan Miso Chicken & Sweet Potatoes
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Cuisine: Asian-Inspired
Ingredients: 4 bone-in, skin-on chicken thighs (about 2 lbs); 1 lb sweet potatoes, peeled and cut into ¾-inch pieces; 2 small shallots, quartered; 3 tablespoons white miso paste; 2 tablespoons honey; 1 tablespoon rice vinegar; 1 tablespoon fresh ginger, grated; 3 cloves garlic, minced; 1-2 teaspoons chili crisp (or 1 tablespoon sesame oil); 1 tablespoon plus 1 teaspoon neutral oil, divided; Kosher salt and freshly ground black pepper; Fresh cilantro, chopped (for garnish); Extra chili crisp (optional, for serving)

You know those nights when you stare at the clock and mentally calculate whether you have time to cook something decent before everyone starts grumbling? That was me last Tuesday until I remembered this sheet pan miso chicken with sweet potatoes tucked away in my rotation. With one pan, bold flavors, and barely any cleanup, it has become my secret weapon when I need dinner to feel special without the stress. If you crave something that tastes like you spent hours in the kitchen but actually took 10 minutes of hands-on work, this is your answer.

Why You Will Crave This

This recipe stands out from your typical roasted dinner. It is a flavor-packed, hands-off meal that delivers restaurant-worthy results using simple pantry staples. The miso glaze caramelizes beautifully on crispy-skinned chicken thighs while sweet potatoes turn tender and golden as they soak up all those savory-sweet drippings.

Everything roasts together, which means you are free to fold laundry, help with homework, or just sit down for five minutes. It is naturally gluten-free, endlessly customizable, and the kind of sheet pan dinner that makes you look like a culinary genius when really, the oven did all the work.

Key Ingredients You Will Need

This recipe thrives on simplicity. Most of what you need is likely already in your pantry:

Bone-in, skin-on chicken thighs (about 2 pounds): They stay juicy and develop the crispiest skin.
Sweet potatoes (1 pound): Peeled and cubed into bite-sized pieces for even roasting.
White miso paste: The umami-rich base that makes everything savory and complex.
Honey: Balances the saltiness with just enough sweetness.
Chili crisp or sesame oil: Adds heat and depth. You can adjust this to your spice comfort level.
Fresh ginger and garlic: The aromatic backbone of the dish.
Shallots: They caramelize beautifully alongside the potatoes.
Rice vinegar: A splash of tanginess to brighten everything up.

How to Make It

Step 1: Preheat your oven to 425°F and place a rimmed baking sheet inside to heat up. This trick helps the veggies caramelize faster.

Step 2: Whisk together the miso paste, honey, minced ginger, garlic, chili crisp (or sesame oil), rice vinegar, and 1 tablespoon of neutral oil in a small bowl until smooth.

Step 3: Toss your cubed sweet potatoes and quartered shallots in a large bowl with half the miso mixture and a pinch of salt until evenly coated.

Step 4: Carefully remove the hot baking sheet, drizzle with 1 teaspoon of oil, and spread the vegetables in a single layer.

Step 5: Pat the chicken thighs dry and season generously with salt and pepper. Then toss them with the remaining miso glaze. Nestle them skin-side up among the vegetables in a single layer to ensure crispy skin and even cooking.

Step 6: Roast for 30 to 35 minutes. Rotate the pan halfway through until the chicken reaches 165°F internally and the sweet potatoes are tender and caramelized. If you want extra-crispy skin, turn on the broiler for the last 2 to 3 minutes, watching closely.

Step 7: Sprinkle with fresh cilantro and an extra drizzle of chili crisp before serving.

Smart Variations & Serving Ideas

This recipe is endlessly adaptable, much like the garlicky shrimp and veggie version I make when I crave something buttery and aromatic but am short on time:

Swap the protein: Try boneless thighs for faster cooking. You can also use the same glaze on broccoli and chicken for a greener twist on the sheet pan method.
Change up the veggies: Brussels sprouts or bell peppers work beautifully with this miso glaze.
Make it saucier: Double the miso mixture and serve extra on the side. It reminds me of the rich sauces I use in my favorite creamy peanut lime noodle dishes.
Serve with: Fluffy jasmine rice, quinoa, or a simple arugula salad to balance the richness.
Meal prep friendly: This reheats beautifully for next-day lunches.

If you are in a slow-cooking mood instead, the honey garlic chicken I simmer in the crockpot has a similar sweet-savory vibe but requires zero oven time.

Your New Weeknight Hero

This sheet pan miso chicken with sweet potatoes has earned its spot in my regular dinner rotation right alongside those creamy Tuscan pasta nights when I need comfort without chaos. The combination of crispy chicken, caramelized sweet potatoes, and that umami-rich glaze makes everyone at the table happy, even the picky eaters. Give it a try this week. I promise you will add it to your own go-to list. Don’t forget to snap a photo when yours comes out of the oven. I love seeing your creations!