Sheet Pan Miso Chicken and Sweet Potatoes

★ 8.1asianchickenspicy

13 ingredients · 14 steps

Uncommon tools

• Instant-read thermometer

Directions

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1. Arrange a rack in the center of the oven and place a baking sheet on it.
2. Preheat the oven to 425°F with the baking sheet inside.
3. In a small bowl, combine the following to make the miso sauce:

   • 1 (1") piece ginger
   • 3 cloves garlic
   • 2 tbsp chili crisp
   • 2 tbsp honey
   • 2 tbsp white miso paste
   • 1 tbsp rice wine vinegar
   • 1 tbsp neutral oil
4. In a large bowl, combine 1 lb sweet potatoes and 2 small shallots.
5. Add half of the miso sauce, season with salt, and toss until coated.
6. Carefully remove the hot baking sheet from the oven and drizzle it with 1 tsp neutral oil.
7. Spread the vegetables in an even layer on the sheet.
8. Pat 4 bone-in, skin-on chicken thighs dry and season both sides generously with salt and pepper.
9. Toss the chicken with the rest of the miso sauce in a large bowl.
10. Arrange the chicken skin side up on the sheet with the vegetables in a single layer.
11. Bake, rotating the sheet halfway through, until the chicken reaches 165°F and the potatoes are tender and starting to caramelize, 30 to 35 minutes.
12. Turn on the broiler.
13. Broil, watching closely, until the chicken skin starts to brown, 2 to 3 minutes.
14. Top with cilantro and more chili crisp.

Kitchen notes

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