Ingredients
For the chicken:
1½ lbs bone-in or boneless chicken thighs
2 tbsp olive oil
Salt and black pepper, to taste
For the miso honey garlic glaze:
2 tbsp white miso paste
2 tbsp honey
3 cloves garlic, minced
1 tbsp soy sauce or tamari
1 tbsp rice vinegar
1 tsp sesame oil
For the roasted vegetables:
2 cups baby potatoes, halved
2 carrots, chopped
1 parsnip or sweet potato, chopped
1 tbsp olive oil
Salt and black pepper, to taste
Optional garnish:
Sliced green onions
Sesame seeds
Instructions
1. Preheat oven to 425°F (220°C) and line a large sheet pan with parchment paper.
2. In a bowl, whisk miso paste, honey, garlic, soy sauce, rice vinegar, and sesame oil until smooth.
3. Toss chicken with olive oil, salt, and pepper, then coat generously with the miso honey glaze.
4. On the sheet pan, toss vegetables with olive oil, salt, and pepper and spread in an even layer.
5. Nestle chicken among the vegetables.
6. Roast for 35–40 minutes, turning vegetables halfway, until chicken is cooked through and glazed.
7. Optional: Broil for 2–3 minutes to caramelize the glaze.
8. Remove from oven and garnish with green onions or sesame seeds.
9. Serve warm.
Notes
• White miso is mild and slightly sweet—perfect here.
• Cut vegetables evenly for uniform roasting.
• Great with a squeeze of lime or drizzle of chili oil.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 9g
- Sodium: 760mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 135mg
Keywords: miso honey garlic chicken, sheet pan chicken with vegetables, miso chicken recipe