Name: Sheet-Pan Miso Chicken & Sweet Potatoes
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Asian Inspired
Ingredients: 2 pounds chicken thighs or drumsticks; 2 large sweet potatoes, peeled and cubed; 3 tablespoons olive oil; 2 tablespoons white or yellow miso paste; 2 tablespoons soy sauce; 1 tablespoon honey or maple syrup; 1 tablespoon rice vinegar or lemon juice; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1/2 teaspoon black pepper

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I make this Sheet-Pan Miso Chicken & Sweet Potatoes when I want deep, savory flavor with almost no cleanup. The miso adds a rich umami note to the chicken, while the sweet potatoes roast up tender and caramelized, making this dish feel both comforting and exciting.

Why You’ll Love This Recipe

I love this recipe because it’s simple but layered with flavor. I like how the miso glaze turns slightly sticky and savory in the oven, and I enjoy how the sweetness of the potatoes balances everything out. I also appreciate that everything cooks together on one pan, which makes dinner feel effortless.

Ingredients

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

chicken thighs or drumsticks
sweet potatoes, peeled and cubed
olive oil
white or yellow miso paste
soy sauce
honey or maple syrup
rice vinegar or lemon juice
garlic, minced
ginger, grated
black pepper

Directions

I start by preheating the oven and lining a large sheet pan. In a bowl, I mix the miso paste, soy sauce, honey or maple syrup, olive oil, vinegar or lemon juice, garlic, ginger, and black pepper until smooth.

I toss the chicken and sweet potatoes in the miso mixture until everything is well coated. I spread them out on the sheet pan, making sure the chicken has enough space to roast properly. I bake everything until the chicken is cooked through and the sweet potatoes are tender and caramelized, turning the potatoes once halfway through. I let the pan rest briefly before serving.

Servings and timing

This recipe serves about 4 people. I usually spend around 15 minutes prepping and about 40 minutes roasting. I like that the oven handles most of the work while I focus on other things.

Variations

I sometimes add broccoli or red onion to the pan during the last 15 minutes of cooking. When I want extra heat, I mix in a little chili paste or chili flakes. I’ve also finished the dish with sesame seeds or sliced green onions for extra texture and flavor.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I warm everything in the oven or microwave until heated through, sometimes adding a small splash of water to keep the chicken moist.

FAQs

What type of miso works best?

I usually use white or yellow miso because it’s milder and slightly sweet.

Can I use chicken breasts instead of thighs?

I can, but I prefer thighs because they stay juicier during roasting.

Is this dish very salty?

I find it well balanced, but I adjust by using low-sodium soy sauce if needed.

Can I marinate this ahead of time?

I often marinate the chicken and sweet potatoes for a few hours to deepen the flavor.

What can I serve with this dish?

I like serving it with rice, quinoa, or a simple cucumber salad.

Conclusion

I keep this Sheet-Pan Miso Chicken & Sweet Potatoes recipe in my regular rotation because it’s flavorful, comforting, and incredibly easy. I like how it delivers bold, savory taste with minimal effort, making it perfect for busy nights when I still want something satisfying and homemade.

Sheet-Pan Miso Chicken & Sweet Potatoes

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A savory, comforting sheet-pan dinner featuring juicy miso-glazed chicken and tender, caramelized sweet potatoes. Rich in umami flavor, easy to prepare, and perfect for a hands-off, satisfying meal.

Author: Mayaa
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 4 servings
Category: Main Course
Method: Roasting
Cuisine: Asian Inspired
Diet: Halal

Ingredients

2 pounds chicken thighs or drumsticks
2 large sweet potatoes, peeled and cubed
3 tablespoons olive oil
2 tablespoons white or yellow miso paste
2 tablespoons soy sauce
1 tablespoon honey or maple syrup
1 tablespoon rice vinegar or lemon juice
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1/2 teaspoon black pepper

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Instructions

Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper.
In a bowl, whisk together miso paste, soy sauce, honey or maple syrup, olive oil, vinegar or lemon juice, garlic, ginger, and black pepper until smooth.
Add the chicken and sweet potatoes to the bowl and toss until evenly coated.
Spread everything out on the prepared sheet pan, leaving space between the chicken pieces.
Roast for 35–45 minutes, turning the sweet potatoes halfway through, until the chicken is cooked through and the potatoes are tender and caramelized.
Remove from the oven and let rest for a few minutes before serving.