Sheet-Pan Miso Chicken & Sweet Potatoes

I make this Sheet-Pan Miso Chicken & Sweet Potatoes when I want a bold, savory meal that feels both comforting and balanced. The miso marinade adds deep umami flavor to the chicken, while the sweet potatoes roast until caramelized and tender alongside it.

Why You’ll Love This Recipe

I love how the salty, slightly sweet miso glaze pairs perfectly with the natural sweetness of roasted sweet potatoes. Everything cooks together on one sheet pan, which makes preparation simple and cleanup easy. I also appreciate how the high heat creates beautifully golden edges while keeping the chicken juicy inside.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• bone-in, skin-on chicken thighs or breasts

• sweet potatoes, peeled and cubed

• white or yellow miso paste

• soy sauce

• honey or maple syrup

• rice vinegar

• garlic cloves, minced

• fresh ginger, grated

• olive oil

• salt

• black pepper

• green onions, sliced (optional garnish)

• sesame seeds (optional garnish)

Directions

1. I preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper.

2. In a small bowl, I whisk together the miso paste, soy sauce, honey or maple syrup, rice vinegar, minced garlic, grated ginger, and olive oil until smooth.

3. I arrange the cubed sweet potatoes on the sheet pan and drizzle them lightly with olive oil, seasoning with salt and black pepper.

4. I place the chicken on the pan and brush it generously with the miso mixture.

5. I roast for 35–40 minutes, depending on the size of the chicken pieces, until the chicken reaches an internal temperature of 165°F (74°C) and the sweet potatoes are tender.

6. If I want extra browning, I broil for the last 2–3 minutes while watching carefully.

7. I let the chicken rest for about 5 minutes before serving.

8. I sprinkle sliced green onions and sesame seeds over the top just before bringing it to the table.

Servings and timing

I usually get about 4 servings from this recipe.

Preparation time: about 15 minutes
Cooking time: 35–40 minutes
Total time: approximately 50–55 minutes

Variations

I sometimes add broccoli florets or red bell peppers to the sheet pan for more vegetables. When I want a little heat, I mix in a small amount of chili paste to the miso glaze. I also enjoy using boneless, skinless chicken thighs for a slightly quicker cooking time.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I warm the chicken and sweet potatoes in a 325°F oven for about 15 minutes or until heated through. I can also microwave individual portions in short intervals, stirring the sweet potatoes halfway through to ensure even heating.

FAQs

What type of miso works best?

I prefer white or yellow miso because it has a milder, slightly sweet flavor that complements the sweet potatoes.

Can I marinate the chicken ahead of time?

I often marinate the chicken for 1–4 hours in the refrigerator to deepen the flavor.

Can I use boneless chicken?

I can use boneless chicken, but I reduce the cooking time and check the internal temperature earlier.

How do I keep the sweet potatoes from becoming soggy?

I spread them out in a single layer and avoid overcrowding the pan so they roast instead of steam.

What can I serve with this dish?

I enjoy serving it with steamed rice, quinoa, or a simple cucumber salad for a fresh contrast.

Conclusion

I find this Sheet-Pan Miso Chicken & Sweet Potatoes to be a flavorful and well-balanced meal that is both easy and satisfying. The rich miso glaze and caramelized sweet potatoes create a combination that I enjoy making again and again.