Miso Chicken
This flavor-packed sheet-pan miso chicken is a go-to for an easy weeknight dinner. It’s made with chicken thighs, sweet potatoes and asparagus baked with a honey miso marinade. The marinade is the perfect combination of sweet and savory, and pairs so well with the chicken.
I love an easy clean-up during the week, and this recipe cooks all in one dish. Serve it over a bowl of rice, quinoa or noodles for a well-rounded dinner.
One of the simplest ways I like to change up my dinners is by pairing my proteins with different marinades. This simple honey miso marinade comes together with just a few ingredients. The white miso adds a subtle, savory flavor that’s sweetened with a little honey and flavored with garlic, ginger, coconut aminos and rice vinegar.
What you’ll need to make Miso Chicken
- Bone-in chicken thighs- or substitute boneless if preferred
- Sweet potatoes and asparagus, or substitute green beans + bell peppers
- Olive oil
- Garlic powder, salt & pepper
Honey Miso Marinade
- white miso paste
- rice vinegar
- grated ginger
- coconut aminos
- ginger
- honey
- Preheat the oven to 400 F
- Season the sweet potatoes with olive oil, garlic powder, salt & pepper. Bake for 20 minutes
- Mix the miso marinade ingredients together until smooth
- Place the chicken thighs onto the sheet-pan with the asparagus, and pour some of the sauce over each chicken. Bake for another 30 minutes, and broil for the last two minutes
- Once ready, pour any remaining sauce over the top
While the sheet-pan bakes, you can start preparing a grain to serve alongside this recipe. Rice is usually my go-to for a dish like this, but quinoa, noodles, or cauliflower rice would be just as delicious.
This simple recipe is perfect for an easy weeknight dinner with minimal clean-up. I can’t wait for you to try it! You can tag me on Instagram if you do 🙂
Other sheet-pan meals
Sheet-pan Honey Sriracha Chicken
Mediterranean Salmon Sheet Pan
Maple Dijon Salmon Sheet-pan
Sheet-pan Miso Chicken
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
- Preheat the oven to 400 F
- Slice the sweet potato into rounds, then in half. Toss them with half of the olive oil, the garlic powder, and salt & pepper
- Bake for 15 minutes, remove from the oven and flip the potatoes.
- Slice the asparagus into 2″ pieces. Add them to the sheet-pan with the cooked potatoes and place the chicken between the veggies.
- Drizzle the remaining olive oil and season with salt & pepper.
- Whisk the marinade ingredients together until smooth, then pour the marinade over each chicken piece, reserving some to brush over after cooking.
- Finish baking for another 35-40 minutes, until the chicken is cooked through.
- Brush the remaining sauce over the chicken, and garnish with sesame seeds and scallions.
This is so delicious and easy! Can’t recommend it enough
Thank you, Elena!