Miso-Glazed Sheet Pan Chicken Thighs and Veggies
INGREDIENTS
- 1.5 pounds/680 grams bone-in chicken thighs
- 2 medium sweet potatoes, sliced into ½-inch rounds and halved
- 1 bunch asparagus or green beans, cut into 2-inch pieces
- ¼ cup olive oil
- 1 teaspoon garlic powder
- 1½ teaspoons salt, plus more to taste
- ½ teaspoon black pepper
- 1 tablespoon sesame seeds
- 2 scallions, thinly sliced
Miso-honey glaze:
- 2 tablespoons white miso paste
- 2 tablespoons honey
- 3 tablespoons coconut aminos or 2 tablespoons low-sodium soy sauce
- 1½ tablespoons rice vinegar
- 2 teaspoons fresh ginger, grated
- 1 teaspoon garlic, minced
- Pinch salt
INSTRUCTIONS
- Heat the oven to 400°F/200°C.
- Toss the sweet potatoes with 2 tablespoons olive oil, the garlic powder, 1 teaspoon salt and the pepper on a sheet pan. Spread in an even layer and roast until beginning to soften, 15 minutes. Turn the potatoes.
- Add the asparagus or green beans to the pan. Nestle the chicken thighs skin-side up among the vegetables. Drizzle with the remaining olive oil and season lightly with salt.
- Whisk the miso, honey, coconut aminos or soy sauce, rice vinegar, ginger, garlic and a pinch of salt until smooth. Spoon over the chicken, reserving a few tablespoons for finishing. Roast until the chicken is deeply browned and cooked through and the vegetables are tender, 35 to 40 minutes.
- Brush the reserved glaze over the hot chicken and vegetables. Transfer to a platter or serve from the pan. Finish with sesame seeds and scallions and serve immediately.
FAQ
What cut of chicken is best for sheet pan chicken thighs and veggies?
Bone-in, skin-on chicken thighs are the best choice. The bone helps the meat retain moisture during roasting, while the skin crisps beautifully, adding both flavor and texture. Boneless thighs can be used but tend to cook faster and may dry out if roasted at the same temperature as bone-in thighs.
Chicken breasts are leaner and will require careful timing to avoid overcooking. When selecting thighs, look for uniform size to ensure even cooking. Skin-on thighs also absorb marinades like miso-honey glaze better, giving a deeper flavor.
What temperature and cooking time works best?
For sheet pan chicken thighs and veggies, roasting at 400°F/200°C works optimally. This temperature allows the chicken skin to crisp while the sweet potatoes and asparagus or green beans cook through without becoming mushy. Sweet potatoes roast first for 15 minutes to start softening, then the chicken and other vegetables are added and roasted an additional 35 to 40 minutes.
Bone-in, skin-on thighs require this total cooking time to reach a safe internal temperature of 165°F/74°C while staying juicy. Adjusting the rack to the center of the oven ensures even heat distribution.
What is the best way to make the miso-honey glaze?
The miso-honey glaze for sheet pan chicken thighs and veggies should be smooth, balanced, and easy to brush on. Whisk together white miso paste, honey, coconut aminos or soy sauce, rice vinegar, grated fresh ginger, minced garlic, and a pinch of salt until fully combined.
The glaze should be thick enough to coat the chicken but still pourable for even coverage. For more intense flavor, marinate the chicken in the glaze for 30 minutes to overnight. Reserve a few tablespoons of glaze for brushing during the last few minutes of roasting to add shine and an extra layer of flavor.
Can I substitute other vegetables?
You can substitute asparagus or green beans with broccoli, Brussels sprouts, bell peppers, carrots, or zucchini. Harder vegetables like carrots or parsnips may require a slightly longer initial roast, while softer vegetables like zucchini may be added later to prevent overcooking.
The key is cutting all vegetables into uniform sizes for even cooking. The miso-honey glaze pairs well with most vegetables, enhancing natural sweetness and umami.
How do I ensure the chicken skin stays crispy?
Start with dry skin by patting the thighs with paper towels before seasoning. Tossing vegetables in olive oil rather than water-heavy sauces prevents steaming the chicken. Placing the chicken skin-side up and avoiding overcrowding ensures proper airflow and even browning.
Roasting at 400°F/200°C is high enough to render fat and crisp the skin without drying out the meat. If needed, broil for the last 2 to 3 minutes for extra crispiness.
Can I use boneless chicken thighs for sheet pan chicken thighs and veggies?
Yes, but they cook faster than bone-in thighs. Because they lack the bone, they may dry out if roasted for the full 35–40 minutes recommended for bone-in thighs. Reduce the roasting time by 5–10 minutes and monitor the internal temperature, which should reach 165°F/75°C.
Boneless thighs still absorb marinades well, and the miso-honey glaze will caramelize beautifully on the surface. Placing them skin-side up ensures some crisping, though it will be less pronounced than with skin-on bone-in thighs.
How do I prevent the sweet potatoes from burning?
Cut them into uniform ½-inch rounds to ensure even cooking. Toss them with olive oil and seasonings, and roast them alone for the first 15 minutes before adding the chicken and softer vegetables.
Make sure they are spread in a single layer on the sheet pan without overcrowding, which can trap steam and cause uneven browning. Turning them halfway through the initial roast helps develop caramelization without scorching. Sweet potatoes naturally hold moisture, so these steps will yield tender, golden pieces.
What is the best way to reheat leftover sheet pan chicken thighs and veggies?
In a hot oven to maintain crispiness and flavor. Preheat the oven to 375°F/190°C, place the chicken and vegetables on a baking sheet, and cover loosely with foil to prevent drying. Reheat for 10–15 minutes or until warmed through, removing the foil for the last few minutes to crisp the chicken skin. Microwaving is faster but will soften the chicken skin and vegetables.
How can I adjust the recipe for meal prep?
Sheet pan chicken thighs and veggies are excellent for meal prep. Roast the chicken and vegetables as directed, then divide into airtight containers for up to four days in the refrigerator.
Keep the miso-honey glaze separate until serving to prevent vegetables from becoming soggy. Reheat portions in the oven or microwave, brushing with extra glaze to restore flavor. You can also swap vegetables according to taste or seasonality while keeping the chicken consistent.
How can I make this sheet pan chicken thighs and veggies spicy?
You can add heat by including red chili flakes, sliced fresh chili, or a dash of hot sauce in the miso-honey glaze. You can also sprinkle some chili powder or cayenne over the sweet potatoes before roasting to infuse heat into the vegetables.
Adjust the spice level according to taste, remembering that the natural sweetness of the miso-honey glaze balances the heat nicely. Spicy variations work well for weeknight dinners and add complexity without overpowering the dish.
