From Mila's kitchen
This sheet-pan dinner roasts miso-honey-garlic glazed chicken with potatoes, carrots, and parsnip or sweet potato at 425°F. It takes about 55 minutes, and the root vegetables must be cut evenly so they become tender in the same 35- to 40-minute window as the chicken.
Recipe
Sheet-Pan Miso Honey Garlic Chicken and Root Vegetables
Ingredients
- For the chicken:
- 1½ lbs bone-in or boneless chicken thighs
- 2 tbsp olive oil
- Salt and black pepper, to taste
- For the miso honey garlic glaze:
- 2 tbsp white miso paste
- 2 tbsp honey
- 3 cloves garlic, minced
- 1 tbsp soy sauce or tamari
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- For the roasted vegetables:
- 2 cups baby potatoes, halved
- 2 carrots, chopped
- 1 parsnip or sweet potato, chopped
- 1 tbsp olive oil
- Optional garnish:
- Sliced green onions
- Sesame seeds
Instructions
- Preheat oven to 425°F (220°C) and line a large sheet pan with parchment paper.
- In a bowl, whisk miso paste, honey, garlic, soy sauce, rice vinegar, and sesame oil until smooth.
- Toss chicken with olive oil, salt, and pepper, then coat generously with the miso honey glaze.
- On the sheet pan, toss vegetables with olive oil, salt, and pepper and spread in an even layer.
- Nestle chicken among the vegetables.
- Roast for 35–40 minutes, turning vegetables halfway, until chicken is cooked through and glazed.
- Optional: Broil for 2–3 minutes to caramelize the glaze.
- Remove from oven and garnish with green onions or sesame seeds.
- Serve warm.
Recipe Notes
- • White miso is mild and slightly sweet—perfect here.
- • Cut vegetables evenly for uniform roasting.
- • Great with a squeeze of lime or drizzle of chili oil.
Nutrition
- Serving Size
- 1 plate
- Calories
- 520
- Sugar
- 9g
- Sodium
- 760mg
- Fat
- 28g
- Saturated Fat
- 6g
- Unsaturated Fat
- 20g
- Trans Fat
- 0g
- Carbohydrates
- 32g
- Fiber
- 5g
- Protein
- 38g
- Cholesterol
- 135mg
Method at a glance
Why this recipe works
- White miso, honey, soy sauce, rice vinegar, garlic, and sesame oil combine salt, sweetness, acidity, and savory depth in one glaze.
- Spreading vegetables in one layer exposes their edges to dry heat while the chicken roasts among them.
Recipe-specific success guide
- Halve baby potatoes and keep all root-vegetable pieces similar in size; large chunks can remain firm after the chicken is done.
- Turn only the vegetables halfway as written and monitor the honey glaze near the end because sugar browns quickly.
- Use 165°F in the chicken as the safety endpoint; broiling is optional and only for surface caramelization.
Troubleshooting
The glaze is getting dark before the vegetables are tender
Skip the optional broil and loosely shield the chicken if needed. Next time, cut the root vegetables smaller and more evenly.
The vegetables are steaming
The pan is probably crowded. Use a large sheet pan and keep the vegetables in a single layer with space around pieces.
Storage and reheating
Refrigerate promptly and use within 3 to 4 days. Reheat on a sheet pan or in the oven to restore some dry-roasted texture, checking the chicken reaches 165°F.
What to serve with it
The chicken and root vegetables make a complete plate; add a green salad only if desired.
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