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.