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Sheet Pan Miso Chicken
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5 from 2 votes

Sheet Pan Miso Chicken Thighs

My Sheet Pan MisoChicken is a quick and easy one-pan dinner that’s delicious and nutritious.Tender, juicy chicken thighs are coated in a flavorful miso sauce and roasted to crispy, golden perfection with colorful vegetables. It’s a complete meal that comes together on one sheet pan — easy to make, easy to clean up!
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Entree, Main Course
Cuisine: American, Asian
Servings: 6
Calories: 450kcal

Equipment

Ingredients

  • 2 tablespoons white miso paste
  • 1 tablespoon sesame oil
  • 2 tablespoons olive oil, divided use
  • 1 tablespoon mirin
  • 1 teaspoon unseasoned rice vinegar
  • 1 teaspoon agave, honey or maple syrup
  • 6 bone-in, skin-on chicken thighs
  • 12 ounces diced butternut squash (about 2 cups)
  • 3 parsnips, peeled and diced (about 1 cup)
  • 3 carrots, peeled and diced (about 1 cup)
  • Kosher salt and black pepper

Instructions

  • Preheat oven to 400°F.
  • Whisk the miso paste, sesame oil, 1 tablespoon olive oil, mirin, rice vinegar, and agave together in a large bowl. Add the chicken and turn to coat all the pieces. Let the chicken marinate while you prepare the vegetables (or longer if you have time).
  • Toss the vegetables on a sheet pan with 1 tablespoon olive oil. Season the vegetables with salt and pepper.
  • Nestle the chicken thighs on the sheet pan amidst the vegetables. Bake 30-35 minutes until the skin is golden brown and the internal temperature of the meat is 165°F.
  • If desired, put the sheet pan under the broiler for a minute or two at the end to brown the skin more. Serve.

Nutrition

Calories: 450kcal | Carbohydrates: 17g | Protein: 25g | Fat: 32g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 364mg | Potassium: 659mg | Fiber: 3g | Sugar: 5g | Vitamin A: 9709IU | Vitamin C: 17mg | Calcium: 57mg | Iron: 2mg