Servings: 4
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.