Pin This sheet pan miso honey chicken has become my autumn dinner solution when I need something delicious but don't want to spend hours in the kitchen. The combination of umami-rich miso and sweet honey creates a glaze that transforms ordinary chicken thighs into something extraordinary while the fall vegetables roast to caramelized perfection alongside.
I first made this recipe when hosting an impromptu dinner party on a chilly October evening. My guests were so impressed they thought I'd spent hours in the kitchen when in reality I was relaxing with a glass of wine while the oven did all the work.
Ingredients
- Bone in skin on chicken thighs: provide rich flavor and stay juicy during roasting
- White miso paste: adds umami depth without overpowering other flavors look for refrigerated miso at Asian markets for the freshest quality
- Honey: creates caramelization and balances the saltiness of miso choose local raw honey for the best flavor
- Butternut squash: adds seasonal sweetness and becomes wonderfully tender when roasted
- Brussels sprouts: develop crispy edges and nutty flavor in the high heat oven choose smaller sprouts for more even cooking
- Red onion wedges: add aromatic sweetness and beautiful color contrast
- Fresh ginger and garlic: form the aromatic foundation of the glaze use a microplane for the finest grate
Instructions
- Preparation:
- Preheat your oven to 425°F and line a large sheet pan with parchment paper. This high heat is crucial for developing caramelization on both the chicken and vegetables. Make sure your sheet pan has enough space to arrange everything in a single layer.
- Create the Miso Honey Glaze:
- In a medium bowl whisk together the white miso paste honey soy sauce rice vinegar sesame oil minced garlic and grated ginger until completely smooth. The consistency should be thick enough to coat the back of a spoon but still brushable. If too thick add a teaspoon of warm water.
- Prepare the Chicken:
- Pat chicken thighs thoroughly dry with paper towels this is essential for crispy skin. Rub them with olive oil and season lightly with salt and pepper remembering that the glaze contains salt from the miso and soy sauce. Arrange them skin side up on one side of your prepared sheet pan.
- Apply First Glaze Layer:
- Brush half of your miso honey mixture generously over the chicken focusing on coating the skin. Reserve the remaining glaze for later this double glazing technique ensures maximum flavor development.
- Prepare the Vegetables:
- In a large bowl toss the cubed butternut squash halved Brussels sprouts red onion wedges and sliced carrots with olive oil salt and pepper until evenly coated. Distribute them on the remaining sheet pan space ensuring they're in a single layer for proper roasting.
- First Roasting Phase:
- Place the sheet pan in your preheated oven and roast for 20 minutes. This initial cooking period allows the chicken to start rendering its fat and the vegetables to begin softening.
- Apply Second Glaze and Toss Vegetables:
- Remove the sheet pan from the oven. Brush the chicken with the remaining miso honey glaze making sure to coat thoroughly. Gently stir the vegetables to promote even browning they should be starting to soften with some color developing.
- Final Roasting Phase:
- Return the sheet pan to the oven for an additional 15 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are caramelized around the edges and fork tender. The chicken skin should be deeply golden and slightly sticky from the glaze.
Pin The combination of miso and honey creates a magical caramelization that I discovered by happy accident. One evening when I was low on ingredients I combined these two pantry staples and was amazed by how they transformed ordinary chicken into something restaurant worthy. Now my family specifically requests the sticky chicken with the special sauce at least twice a month.
Make Ahead Options
This sheet pan dinner works wonderfully for meal preparation. You can prepare the miso honey glaze up to three days ahead and store it in an airtight container in the refrigerator. The vegetables can be chopped and stored in the refrigerator for up to two days before cooking. For maximum efficiency marinate the chicken in some of the glaze overnight this deepens the flavor significantly while saving you time on cooking day.
Ingredient Substitutions
This recipe is wonderfully adaptable to what you have on hand. Sweet potatoes work beautifully in place of butternut squash offering similar sweetness and texture. If Brussels sprouts are not your favorite substitute broccoli florets or cauliflower which develop delicious crispy edges when roasted. For a vegetarian version replace the chicken thighs with extra firm tofu cut into thick slices or portobello mushroom caps brushed with the same glaze.
Serving Suggestions
Serve this sheet pan chicken over fluffy jasmine rice or quinoa to soak up the delicious pan juices. For a lower carb option cauliflower rice works wonderfully. I like to add a simple side of quick pickled cucumbers for brightness and acidity to balance the rich umami flavors. A sprinkle of furikake Japanese seasoning blend adds an extra layer of flavor and visual appeal when serving to guests.
Seasonal Adaptations
Spring version substitute asparagus snap peas and radishes for the fall vegetables. Summer adaptation use zucchini cherry tomatoes and bell peppers instead. Winter variation incorporate parsnips turnips and delicata squash for hearty cold weather comfort.
Cultural Context
This fusion dish brings together Japanese miso with Western sheet pan cooking techniques. Miso has been a staple in Japanese cuisine for centuries prized for its complex umami flavor and nutritional benefits. The honey glazing method draws inspiration from American barbecue traditions while the sheet pan cooking approach reflects modern busy lifestyles. The combination creates a dish that honors traditional ingredients while adapting to contemporary cooking needs.
Pin To prevent sogginess consider using two sheet pans if needed one for chicken and one for vegetables.
Recipe Q&A
- → Can I use boneless chicken thighs?
Yes, boneless, skinless thighs can be used. Just reduce the roasting time by 5–7 minutes to prevent overcooking.
- → What vegetables can I substitute?
Try sweet potatoes or parsnips if you don’t have butternut squash, or use other root vegetables you enjoy.
- → How do I know when the chicken is cooked?
Chicken is ready when juices run clear and the internal temperature reaches 165°F (74°C).
- → Is this suitable for a dairy-free diet?
Yes, this dish contains no dairy products, making it suitable for dairy-free diets.
- → Which wine pairs with this dish?
Serve with a chilled Riesling or a light, earthy Pinot Noir to complement the sweet and umami flavors.
- → Can I prepare the glaze ahead?
Yes, the miso honey glaze can be made up to two days in advance and stored in the refrigerator for convenience.