Chicken with Miso and Sweet Potatoes

Some recipe titles you can read and say – I am all in and others might give you a little pause. I am the same way. I am grateful that my daughter has less pause than I do. She is the one that brought miso into the house. You may ask what miso tastes like. I don’t think I can explain it better than what I found online so here is what the google says.

What Does Miso Taste Like? Miso is the ultimate reference point for the flavor sensation known as umami. The paste and the soup have a deep savory flavor, with toasty, funky, salty-sweet richness. This umami flavor forms the base of a lot of everyday Japanese cooking.

This chicken dish comes together very easy and the flavor is a little salty and little sweet with a little heat. I think you should check it out.  The only difference is we did not care for the scallions being roasted the way they were.  We felt they were hard to deal with. They didn’t like being cut and no one wants to put a whole one in their mouth.  But you do you!

Chicken with Miso and Sweet Potatoes

full of flavor chicken dish, great for dinner any night of the week


  • 8 chicken thighs bone-in, skin-on
  • 2 sweet potatoes peeled and cut into wedges
  • tablespoons white miso paste
  • tablespoons honey
  • 2 tablespoons dry sherry, or sake
  • 1 tablespoon soy sauce
  • 1 inch fresh ginger peeled and finely grated
  • 3 cloves garlic minced or grated
  • 1 Fresno chili, or chili paste chili halved and finely chopped
  • 12-18 scallions trimmed, if using
  • 3 teaspoons toasted sesame seeds or use black

final basting

  • 1 tablespoon white miso paste
  • 1 tablespoon honey
  • ½ tablespoon soy sauce
  • ½ tablespoon dry sherry or sake


  • preheat oven to 400° F
  • In a large roasting pan spray with nonstick spray, arrange the chicken along with the sweet potato wedges, they will be touching but try to get them to lay in a single layer. Do your best but don't stress over it.
  • in a small bowl, mix the rest of the ingredients above the final basting together, except the scallions and sesame seeds. Pour mixture over the chicken and potatoes, turning everything over so the chicken and potatoes are well coated. Finishing with the chicken skin side up.
  • roast for 45 minutes, basting every so often, turning the sweet potatoes over.
  • in a small bowl mix the basting ingredients together and set aside
  • about 15 minutes before the end of the cooking time, take the pan out of the oven, add the scallions, pouring the final basting mixture over everything, return the pan to the oven. If using the scallions they should become soft and slightly charred.
  • Transfer the chicken and vegetables to a warmed platter and sprinkle with the sesame seeds. Serve immediately.

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