Chicken with Miso and Sweet Potatoes
full of flavor chicken dish, great for dinner any night of the week
Ingredients
- 8 chicken thighs bone-in, skin-on
- 2 sweet potatoes peeled and cut into wedges
- 2½ tablespoons white miso paste
- 1½ 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
Instructions
- 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.