Ingredients:

  • 3 tbsp white or red miso paste
  • 2 tbsp soy sauce
  • 2 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tbsp neutral oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1.5 lbs bone-in, skin-on chicken thighs
  • 2 large sweet potatoes, peeled and cubed into 1-inch pieces
  • 1 medium shallot, quartered
  • 1 tsp toasted sesame seeds
  • 2 stalks green onions, sliced

Instructions:

  1. In a small bowl, combine the miso paste, soy sauce, honey, rice vinegar, neutral oil, minced garlic, and grated ginger. Whisk vigorously until the mixture is smooth and the miso is fully incorporated.
  2. Place the cubed sweet potatoes and quartered shallots in a large mixing bowl. Pour half of the miso glaze over the vegetables and toss until evenly coated.
  3. Transfer the coated vegetables to a parchment-lined sheet pan, spreading them out to leave space for the chicken.
  4. In the same mixing bowl, toss the chicken thighs with the remaining glaze, ensuring the skin is well-coated.
  5. Nestle the chicken thighs among the sweet potatoes on the pan. Roast in a preheated oven at 400°F (200°C) for 35–40 minutes until the chicken skin is deep mahogany brown and reaches an internal temperature of 165°F (74°C).
  6. Remove the pan from the oven and let the chicken rest for 5 minutes. Garnish with toasted sesame seeds and sliced green onions.