@jackiehartlaub shares a simple and flavorful sheet pan recipe for miso-maple chicken thighs with roasted sweet potatoes. The sweet and savory glaze creates delicious pan drippings that coat the sweet potatoes for an extra tasty finish.
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Preheat your oven to 425°F (220°C).
In a measuring cup or small bowl, whisk together the white miso paste, maple syrup, soy sauce, and seasoned rice vinegar to create the glaze.
Place the chicken thighs and diced sweet potatoes on a large, parchment-lined baking sheet.
Pour the miso-maple glaze over the chicken thighs and use tongs to toss and ensure they are evenly coated.
Drizzle the sweet potatoes with olive oil, season with salt and pepper, and toss to coat.
Arrange the chicken and sweet potatoes in a single layer on the baking sheet and place in the preheated oven.
Bake for 30 minutes total, flipping the chicken and tossing the sweet potatoes halfway through at the 15-minute mark.
Once cooked, remove the chicken from the pan. Toss the roasted sweet potatoes in the pan drippings to coat them in the flavorful glaze.
Slice the chicken and serve immediately with the glazed sweet potatoes and a side of mixed greens, if desired.
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