This week enjoy sheet-pan miso chicken & potatoes. This bold flavorful dish is a great healthy dish that really packs a punch!
Prep Time: 10 Mins Total Time: 50 Mins Servings: 4
Calories: 578kcal Carbohydrates: 38g Protein: 30g Fat: 32g
Ingredients/ Equipment:
1 (1″) piece ginger, peeled, grated or finely chopped
3 cloves garlic, grated or finely chopped
2 Tbsp. chili crisp, plus more for serving
2 Tbsp. honey
2 Tbsp. white miso paste
1 Tbsp. rice wine vinegar
1 Tbsp. plus 1 tsp. neutral oil, divided
1 lb. sweet potatoes, peeled, cut into 3/4″ pieces
2 small shallots, quartered
4 bone-in, skin-on chicken thighs (about 2 lb.)
Kosher salt
Freshly ground black pepper
Chopped fresh cilantro, for serving
Directions
- Arrange a rack in center of oven; preheat to 425°. Place a baking sheet on rack to preheat.
- In a small bowl, combine ginger, garlic, chili crisp, honey, miso, vinegar, and 1 Tbsp. oil. In a large bowl, combine potatoes and shallots. Add half of miso mixture; season with salt. Toss until coated.
- Carefully remove baking sheet from oven. Drizzle with remaining 1 tsp. oil. Arrange vegetables in an even layer on sheet.
- Pat chicken dry; generously season both sides with salt and pepper. Transfer to a large bowl and add remaining miso mixture. Toss until coated. Arrange on sheet skin side up with potatoes in a single layer.
- Bake, rotating sheet halfway through, until an instant-read thermometer inserted into thickest part of chicken registers 165° and potatoes are cooked through and starting to caramelize, 30 to 35 minutes.
- Turn on broiler. Broiler, watching closely, until chicken skin is starting to brown, 2 to 3 minutes. Top with cilantro and chili crisp.
Original recipe can be found at delish here!
