Sheet-Pan Miso Chicken & Sweet Potatoes

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!