Sheet-Pan Miso Chicken & Sweet Potatoes
By Brooke Caison
Approved by the Delish Test Kitchen

Yields:
4 serving(s)
Prep Time:
10 mins
Total Time:
50 mins
Cal/Serv:
578
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.
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.
Did you try making this? Let us know how it went in the comments!
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Ingredients
- 1
(1") piece ginger, peeled, grated or finely chopped
- 3
cloves garlic, grated or finely chopped
- 2 Tbsp.
chili crisp, plus more for serving
- 2 Tbsp.
honey
- 2 Tbsp.
white miso paste
- 1 Tbsp.
rice wine vinegar
- 1 Tbsp.
plus 1 tsp. neutral oil, divided
- 1 lb.
sweet potatoes, peeled, cut into 3/4" pieces
- 2
small shallots, quartered
- 4
bone-in, skin-on chicken thighs (about 2 lb.)
Kosher salt
Freshly ground black pepper
Chopped fresh cilantro, for serving
Directions
- Step 1Arrange a rack in center of oven; preheat to 425°. Place a baking sheet on rack to preheat.
- Step 2In a small bowl, combine ginger, garlic, chili crisp, honey, miso, vinegar, and 1 Tbsp. oil. In a large bowl, combine potatoes and shallots. Add half of miso mixture; season with salt. Toss until coated.
- Step 3Carefully remove baking sheet from oven. Drizzle with remaining 1 tsp. oil. Arrange vegetables in an even layer on sheet.
- Step 4Pat chicken dry; generously season both sides with salt and pepper. Transfer to a large bowl and add remaining miso mixture. Toss until coated. Arrange on sheet skin side up with potatoes in a single layer.
- Step 5Bake, rotating sheet halfway through, until an instant-read thermometer inserted into thickest part of chicken registers 165° and potatoes are cooked through and starting to caramelize, 30 to 35 minutes.
- Step 6Turn on broiler. Broiler, watching closely, until chicken skin is starting to brown, 2 to 3 minutes. Top with cilantro and chili crisp.
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