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 mins
Cook Time35 minutes mins
Total Time50 minutes mins
Course: Entree, Main Course
Cuisine: American, Asian
Servings: 6
Calories: 450kcal
- 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
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.
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