Sheet Pan Miso Chicken

This cozy sheet pan miso chicken is my secret weeknight trick for bold flavor with minimal cleanup. Marinated in a savory miso blend and roasted atop a rainbow of vegetables, every bite brings out that irresistible umami and caramelized goodness all in one pan.

I first tried this dish on a busy night and was amazed by the mouthwatering aroma. Now it is often my go-to whenever I crave juicy chicken with that sweet and salty glaze.

Ingredients

• Chicken thighs bone-in skin-on: add rich flavor and stay juicy throughout roasting. Choose fresh meat with plump skin and no strong odor for best results
• White miso paste: brings authentic umami depth. Look for a fresh batch in refrigerated sections to avoid bitterness
• Soy sauce: offers saltiness and complexity. For best flavor pick a naturally brewed version and check for gluten if needed
• Mirin or dry sherry: adds gentle sweetness and gloss. Mirin is classic but sherry works in a pinch
• Honey or maple syrup: for a yummy sweet glaze. Use golden honey or real maple syrup to balance the savory notes
• Sesame oil: brings a toasty aroma. Always select toasted sesame for deeper taste
• Garlic cloves: provide punchy sharpness. Opt for large firm bulbs to avoid bitterness
• Fresh ginger: delivers heat and brightness. Grate from a juicy fresh knob rather than pre-cut or old pieces
• Carrots bell pepper red onion and zucchini: roast to caramelized perfection. Choose firm veggies with bold color for best texture and flavor
• Vegetable oil: helps everything brown well. Mild oils like canola or sunflower also work
• Toasted sesame seeds: for nutty crunch and scallions for a fresh bite. Toast seeds just before serving and use crisp green onions for garnish

Instructions

Preheat and Prep:

Start by heating your oven to 425 Fahrenheit or 220 Celsius. Line a large sheet pan with parchment paper or foil so nothing sticks and cleanup is easy

Make Marinade:

Gather a bowl and whisk together miso paste soy sauce mirin honey sesame oil minced garlic and grated ginger. Mix until creamy and uniform so every flavor blends evenly

Marinate Chicken:

Pat chicken thighs dry for best browning. Tuck them into the marinade and coat on all sides working it into the skin and flesh. For deeper flavor let them chill covered for up to half an hour in the fridge

Arrange Vegetables:

Slice carrots into diagonal pieces so they cook evenly. Cut bell pepper and onion into chunky wedges. Halve zucchini into half-moons. Place all veggies on the pan and drizzle with vegetable oil. Toss them gently to coat and spread out so nothing is crowded

Add Chicken to Pan:

Nestle marinated chicken thighs skin side up among the veggies making sure they do not overlap. Spoon any leftover marinade directly onto chicken for extra flavor

Roasting:

Place pan in the oven and roast for about thirty minutes. You want chicken cooked through golden with crisp skin and juicy at the bone. Veggies should be tender and caramelized. Check with a thermometer for 165 Fahrenheit or 74 Celsius at the thickest part

Optional Broil:

For an irresistible crispy finish flip your oven to broil and toast the chicken for two minutes at the end. Watch carefully so nothing burns

Garnish and Serve:

Sprinkle the roasted meal with freshly toasted sesame seeds and thinly sliced scallions. Serve hot straight off the pan for maximum juiciness

Save to Pinterest

What I love most is the golden miso glaze that forms as the chicken roasts. My family always gathers around for that first bite and the burst of umami instantly takes us back to cozy weekend dinners.

Storage Tips

Let leftovers cool completely before sealing in airtight containers. Store in the fridge up to three days or freeze single portions for a month. Reheat gently in the oven or microwave covered so the chicken stays juicy

Ingredient Substitutions

Swap white miso for red if you want a stronger taste but use half the amount. Boneless thighs or breast work well just shorten roast time to prevent dryness. Any sturdy veggie like sweet potato or broccoli can replace what is listed to suit your tastes

Serving Suggestions

Dish up over steamed rice or quick quinoa to soak up all the juices. Add a side of simple cucumber salad or pickled radish for a crisp contrast. Try pairing with a dry Riesling or a cold Japanese beer for a special touch

Cultural Context

Miso is a beloved fermentation staple in Japanese cuisine bringing rich flavor to soups marinades and glazes. Sheet pan cooking is a modern time-saving approach blending classic tastes with simplicity for busy families.

Seasonal Adaptations

Winter root vegetables like parsnip and squash are delicious swaps. Spring asparagus or snap peas add freshness and crunch

Save to Pinterest

For best results, marinate the chicken and veggies ahead. Enjoy this sheet pan miso chicken as a vibrant, satisfying meal with minimal fuss.

Recipe Help & Support

→ Can I use boneless chicken thighs or breasts?

Yes, boneless cuts work well. Adjust cooking time to avoid overcooking and ensure they remain juicy.

→ Should I marinate the chicken ahead of time?

Marinating for 30 minutes or longer deepens flavor, but you can roast immediately if short on time.

→ Which vegetables are best for this dish?

Carrots, bell peppers, onions, and zucchini roast well, but you can swap in broccoli, mushrooms, or sweet potatoes.

→ What sides complement this meal?

Steamed rice, quinoa, or a light salad pair perfectly, absorbing the savory juices and balancing the flavors.

→ Is the marinade suitable for gluten-free diets?

Use gluten-free miso and soy sauce to make the meal fully gluten-free. Always check ingredient labels.

→ What baked temperature ensures the chicken is cooked?

Roast until the internal temperature reaches 165°F/74°C for safety and optimal succulence.