Ingredients:

  • 3 tbsp white miso paste
  • 2 tbsp honey
  • 1 tbsp soy sauce
  • 1 tbsp rice wine vinegar
  • 1 tbsp fresh ginger, grated
  • 3 cloves garlic, minced
  • 1 tbsp toasted sesame oil
  • 1 tbsp neutral oil
  • 1.5 lb chicken thighs, bone-in, skin-on
  • 1.5 lb sweet potatoes, cubed into 1-inch pieces
  • 3 medium shallots, quartered
  • 2 stalks green onions, thinly sliced
  • 1 tsp toasted sesame seeds
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. In a medium bowl, whisk together the white miso, honey, soy sauce, rice vinegar, grated ginger, minced garlic, sesame oil, and neutral oil until smooth.
  2. Preheat oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  3. Place cubed sweet potatoes and quartered shallots in a large bowl, drizzle with half of the miso marinade, and toss to coat.
  4. Add chicken thighs to the bowl (or a separate bowl) and coat thoroughly with the remaining marinade, ensuring glaze is under the skin.
  5. Arrange sweet potatoes and shallots in a single layer on the sheet pan, nestling chicken thighs among them skin-side up.
  6. Roast for 35–40 minutes until the chicken skin is deep mahogany-brown and internal temperature reaches 165°F (74°C).
  7. Garnish with sliced green onions, toasted sesame seeds, and chopped fresh cilantro before serving.