Sheet Pan Miso Roasted Chicken Thighs combine salty and sweet offering loads of flavour both in the chicken and the potatoes roasted underneath.
Miso Roasted Chicken Thighs
I’m always looking for new flavours, new spices and cuisines to try. I’ve had a container of miso paste in my refrigerator for a couple of years. Good thing it’s fermented and has a somewhat long shelf life.
When we first bought the paste we used it on a whole chicken and it was fantastic. For this recipe we’ve mixed the miso with sesame oil, rice vinegar, soy sauce and brown sugar creating a delightful flavour experience.
What is Miso?
Miso is a Japanese fermented paste made with soybeans. It has a very long history dating back to the 1500s and forms the base of many dishes like miso soup. Miso offers a funky, salty, umami flavour and has a texture similar to nut butter.
Use it in marinades, dressings, soups and batters. You can even try it in gravy or tofu dishes! It can be consumed raw if you are so willing to go this route (I’m not that brave). I’ve been eating more fermented food for gut health the last couple years and I’m trying to incorporate more into my diet all the time.
Miso paste is available in three options. White, red and yellow. For this recipe we use white. Learn more about the different types of Miso here: Know Your Miso.
What Potatoes Should We Use?
We like to use russet potatoes in this dish. This type of potato is also known as baker potatoes, Idaho potatoes or old potatoes.
Russet potatoes are a ruddy-skinned potato that holds up well to baking or making french fries. It has a dry, thick skin allowing for a crispy outside yet still fluffy inside. It’s exceptionally delicious baked and topped with all kinds of goodness, or twice baked.
We love making this dish because it’s quick and easy. Get the chicken marinating the night before so all you have to do is prepare the potatoes for dinner, a few fresh veggies, add your chicken to the potatoes, bake and bring it right to the table to enjoy.
- This recipe contains 12 chicken thighs but some are smaller and some are larger pieces. I’d say it serves six with potential leftovers depending on appetites.
- Use leftover chicken in wraps, buns or sandwiches.
- Swap out potatoes for squash, onion, beets, carrots, even cauliflower cut into thick slices.
- We let the chicken marinate at least 3-4 hours when we have time.
- White miso is what we had on hand to use, but red or yellow works well in this recipe.
- We serve with cut up veggies or a green salad.
Looking for more chicken recipes? Check these popular ones out!
- Chicken Shawarma
- Sheet Pan Chicken Fajitas
- Baked Chicken and Pancetta Pasta
- Chicken Milanese
- Greek Chicken Kabobs
- Maple Walnut Chicken Thighs
If you made this recipe tag Wanda Baker on Instagram and hashtag it #bakersbeans or #wandabaker
- 3 tbsp brown sugar
- 2 tbsp soy sauce
- 2 tbsp sesame oil
- 1/2 cup miso paste
- 12 boneless, skinless chicken thighs
- sesame seeds for garnish
- sliced green onion for garnish
- fresh cilantro leaves for garnish
- 2 large russet potatoes, cleaned
- olive oil
- sea salt and black papper
Marinate the Chicken
- In bowl whisk together brown sugar, soy sauce, sesame oil and miso paste until well combined.
- Pour into a plastic bag with chicken and smoosh it all together ensuring all the chicken is coated. Seal bag and place in refridgerator for a minimum 30 minutes up to over night.
- About thirty minutes before you are ready to serve dinner preheat the oven to 450 F. Slice potatoes into 1/4 inch thick slices. Put in a bowl and toss with olive oil, a good sprinkle of salt and pepper. Lay out onto parchment lined baking sheet big enough to hold one layer.
- Roast potatoes for 7 minutes then turn over and roast for another 8 minutes for a total of 15 minutes. Remove from oven.
- Carefully remove chicken from marinade (keep) and lay on top of potatoes. Pour remaining marinade all over.
- Roast chicken for an additional 20 minutes or until the chicken is cooked through.
- To serve sprinkle with sesame seeds, green onion and cilantro.