Description

Sheet Pan Miso Honey Garlic Chicken & Root Vegetables is an easy one-pan dinner packed with sweet, savory, and umami-rich flavor. Juicy chicken roasts alongside tender caramelized root vegetables, all coated in a glossy miso honey garlic glaze for a simple yet impressive meal.

Ingredients

600 g chicken thighs or breasts

2 cups carrots, chopped

2 cups baby potatoes, halved

1 parsnip or sweet potato, chopped

2 tbsp olive oil

Salt and black pepper, to taste

For the miso honey garlic sauce:

2 tbsp white miso paste

2 tbsp honey

3 cloves garlic, minced

1 tbsp soy sauce or tamari

1 tbsp rice vinegar

1 tbsp sesame oil

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Instructions

1. Preheat oven to 220°C (425°F). Line a large sheet pan with parchment paper.

2. Add vegetables to the sheet pan, drizzle with olive oil, season with salt and pepper, and toss to coat.

3. In a bowl, whisk together miso paste, honey, garlic, soy sauce, rice vinegar, and sesame oil.

4. Place chicken on the sheet pan and brush generously with the miso honey garlic sauce.

5. Spread everything into an even layer.

6. Roast for 30–35 minutes, flipping chicken once, until chicken is cooked through and vegetables are tender and caramelized.

7. Remove from oven and rest for 5 minutes before serving.

Notes

• Swap root vegetables based on season.

• Broil for 2–3 minutes at the end for extra caramelization.

• Serve with rice or a simple green salad.