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Dinner recipe · from the recipe book

Miso-Honey Chicken Thighs with Sweet Potatoes

Sticky, savory-sweet glazed chicken thighs roasted alongside caramelized sweet potato wedges and tender bok choy, finished with sesame and green onion.

Miso-Honey Chicken Thighs with Sweet Potatoes

Ingredients

  • 1½ lb680 gChicken thighs, boneless skinless
  • 4½ medium600 gSweet potatoescut into 1-inch wedges
  • 5¾ cups shredded400 gBok choyhalved lengthwise
  • 2 tbsp30 gMiso paste
  • 1 tbsp25 gHoney
  • 1 tbsp15 gLow-sodium soy sauce
  • 1½ tbsp grated10 gFresh gingergrated
  • 3 cloves9 gGarlicminced
  • 1½ tbsp20 gCanola oil
  • 1⅛ tsp5 gToasted sesame oil
  • 2 tsp6 gSesame seeds
  • 2 medium30 gGreen onionsthinly sliced
  • ½ tsp1 gBlack pepper

Steps

  1. Preheat the oven to 425°F (220°C) and line a large rimmed baking sheet with parchment.
  2. Toss the sweet potato with half the canola oil and the black pepper, spread on the sheet and roast for 10 minutes.
  3. Meanwhile, in a small bowl whisk the miso paste, honey, low-sodium soy sauce, ginger, garlic and toasted sesame oil into a smooth miso glaze.
  4. Coat the chicken thighs with two-thirds of the miso glaze.
  5. Push the sweet potato to the sides, add the chicken thighs in the center and roast for 12 minutes.
  6. Toss the bok choy with the remaining half of the canola oil, add it to the pan, brush the chicken with the remaining third of the miso glaze and roast 8 to 10 minutes more, until the chicken reaches 165°F (74°C) and the sweet potato is tender.
  7. Sprinkle with the sesame seeds and green onion and serve.

Contains: Gluten, Soy, Sesame.

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Saved in the Every Helping recipe book on October 27, 2026.

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