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Roasted Chicken and Vegetables with Miso-Honey Butter

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Bring some new and vibrant flavors to your table with this roasted chicken and vegetables with miso honey-butter! It all cooks up in one pan, and has incredible flavor using simple ingredients.

When it comes to chicken dinners, sheet pan meals are my favorites! Whether you make a Jamaican sheet pan dinner, or chicken fajitas, you can get dinner on the table quickly, using simple ingredients.

blue baking dish with roasted vegetables and roasted chicken thighs

This roast chicken with vegetables is another great option…because the honey miso butter is going to blow your mind!

If you are new to miso paste, just think: umami. Flavor. Salty. Deliciousness. Pair that with sweet honey and it’s unbelievable.

Reasons you’ll ♡ roast chicken with vegetables and miso honey butter

  • it cooks up in one pan for easy clean up
  • it’s simple to prepare
  • the honey miso butter is an absolute flavor bomb

overhead view of roasted chicken and vegetables with honey miso butter in blue baking dish- before baking

Which miso paste to use

Miso paste comes in a whole bunch of different flavors and colors, most notably white, yellow and red. In general, the darker the color, the more pungent the flavor. Read more about the different types of miso paste here. For this recipe, we are sticking with white miso paste.

Tips for crispy chicken thighs

When baking skin-on chicken thighs, there are a few things you can do to encourage that deliciously crispy skin:

  1. pat the thighs dry
  2. use only a light coating of oil
  3. place them on a wire rack

You can read more about baking perfect, crispy chicken thighs here.

While the photos in this post show the chicken thighs on top of the vegetables, if you want crispy skin, I’d recommend baking the thighs on wire rack placed on a separate baking sheet from the vegetables.

overhead view of roasted chicken and vegetables with honey miso butter in blue baking dish- after baking

Recipe tips

  • you can bake this recipe in a 9 x 13 inch baking dish (as pictured), or spread it out over 2 baking sheets
  • if you find the chicken does not have brown/crispy skin by the end of the cook time, remove the vegetables from the oven and place the chicken under the broiler for 2-5 minutes
  • swap the skin-on chicken thighs for drumsticks or chicken legs (adjust cook time accordingly and ensure chicken reaches an internal temperature of 165°F)
  • get the chicken and vegetables into the oven, then start working on the miso honey butter
  • use up leftover miso paste as a chicken marinade (find my favorite one here)
  • use up leftover honey miso butter on Instant Pot corn on the cob

roasted chicken and vegetables on grey plate with bowl of honey miso butter

More chicken recipes

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One Pan Roasted Chicken and Vegetables with Miso-Honey Butter

Course: Dinner
Cuisine: American
Keyword: chicken, sheet pan
Calories: 439kcal
Author: Denise Bustard
Servings: 4
Bring some new and vibrant flavors to your table with this roasted chicken and vegetables with miso honey-butter! It all cooks up in one pan, and has incredible flavor using simple ingredients.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr

Ingredients

Roasted Chicken and Fall Vegetables:

  • 16 Brussels sprouts (rinsed, outer leaves discarded, and chopped in half)
  • 4 carrots (peeled and coarsely chopped)
  • 1 1 lb baby red potatoes (scrubbed and halved)
  • 1/2 butternut squash (peeled, seeds removed, and sliced into 3 inch long pieces)
  • 4 chicken thighs (bone in and skin on)
  • 1-2 tablespoons olive oil
  • salt and pepper

Miso-Honey Butter

  • 1/4 cup unsalted butter
  • 2 tablespoons white Miso paste
  • 2 tablespoons honey
  • 1 teaspoon sesame oil
  • pepper to taste

Instructions

Roasted Chicken and Fall Vegetables

  • Pre-heat oven to 425°F.
  • In a large bowl, toss together all vegetables with olive oil, salt and pepper.
  • Arrange in a large baking dish or on a sheet pan.
  • Blot chicken thighs with a paper towel to dry. Brush tops thighs with oil, sprinkle with salt and pepper.
  • Arrange chicken thighs over vegetables in baking dish, or on a second sheet pan (see *notes).
  • Roast for 45-55 minutes, until chicken is golden and potatoes are cooked through to an internal temperature of 165°F.

Miso-Honey Butter

  • While chicken and vegetables are roasting, prepare the honey-miso butter.
  • Melt the butter in a microwave-safe dish, then stir in the miso, honey, sesame oil and pepper. Set aside until chicken and vegetables are ready.

Notes

* for crispy baked chicken thighs, bake on a wire rack on a sheet pan separate from the vegetables
  • you can bake this recipe in a 9 x 13 inch baking dish (as pictured), or spread it out over 2 baking sheets (check on it 10 minutes earlier)
  • if you find the chicken does not have brown/crispy skin by the end of the cook time, remove the vegetables from the oven and place the chicken under the broiler for 2-5 minutes
  • swap the skin-on chicken thighs for drumsticks or chicken legs (adjust cook time accordingly and ensure chicken reaches an internal temperature of 165°F)

Nutrition

Serving: 1/4 batch | Calories: 439kcal | Carbohydrates: 43g | Protein: 18g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 99mg | Sodium: 483mg | Fiber: 6g | Sugar: 15g

Reader Interactions

About Denise Bustard

Denise Bustard is the creator of Sweet Peas and Saffron, a meal prep-focussed food blog. With a PhD in biochemistry, Denise takes a scientific approach to perfecting her recipes. You can find Denise's work featured on Huffington Post, MSN, Self and more. read more

This site contains affiliate links, meaning that if you make a purchase through them, we will receive a small commission.

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Comments

  1. Linda

    My family doesn’t like dark meat. Could I substitute the thighs for skin-on, bone-in chicken breasts? Would I need to increase cooking time?

    Reply

    • Denise

      Hi Linda, I’m SO sorry I didn’t get back to you sooner (holiday travel). I’m not sure about subbing the chicken thighs for breasts, I actually don’t have much experience cooking skin on bone in chicken breast. I would try cooking them separately so you can pull them out if they cook a little faster? Wish I could be of more help. Good luck!

      Reply

  4. Lise

    I love a good casserole dish for nice dinners. One of my favourite sides is scalloped potatoes. No matter what you put into the dish it always tastes good. No measuring needed.

    Reply

  10. Regina

    I love easy one pan recipes like this one! This working mother thing is a stressful, busy role. But so worth it!
    These days I bake more sweets than savory food, so I would probably make a nice apple crisp or sweet rolls!

    Reply

  11. Bailey Dexter

    Great pan for so many dishes and desserts! My first would be a nice deep apple/peach crisp! I would fill this dish 3/4 high with sliced apples and peaches then top with brown sugar, oats, flour, butter and cinnamon, well mixed together of course. Bake until fruit cooked and topping has browned.

    Reply

  12. Carol M

    Oh I think I’d make the dish featured, sounds absolutely delicious and nothing better than a one pan meal.

    Thanks for the chance and Happy Thanksgiving.

    Reply

  17. April @ Girl Gone Gourmet

    I agree — the turkey is the easiest part of Thanksgiving! I love to brine mine overnight – like you said, helps it stay moist and I always add a little honey or maple syrup to the brine which helps the skin get really brown and crispy. I hope you have a wonderful time at the wedding!

    Reply

    • Denise

      YES to brining! It is so so moist! I will have to try the honey or maple syrup, sounds wonderful. I’ve used an apple cider brine in the past…YUM! Thanks, April!

      Reply

  19. marcie

    I was on a miso salmon and chicken kick for a while then I forgot about it! Thank you for the reminder with this beautiful, comforting dish! And Happy Thanksgiving! 🙂

    Reply

  21. Tiffany

    That looks great! I love the unique flavour of miso, will have to give this recipe a try for sure!! I would love to make a cobbler or crumble in it! The colours of that bakeware set are stunning, Thanks for the chance to win!
    Happy Thanksgiving!

    Reply

  22. Nikisa

    Can’t wait to try that recipe! We love baking salmon or chicken in a sweet + spicy honey chipotle sauce with fresh veggies. I think that pan would be excellent for that recipe! 🙂

    Reply

  26. Annie

    This looks so great! I have never cooked with miso paste before so this is all new to me! I do love a great one pan dish though! And I love your pretty corningware! I have the plain white and I love it!

    Reply

    • Denise

      You can’t go wrong with mac and cheese! I haven’t made a batch in so long. Good luck in the contest, Jan (and it was so nice to see you guys this past week-end)!

      Reply

  28. Helen @ scrummy lane

    Thanksgiving is a lovely holiday that I really wish we had over here, Denise. Happy Thanksgiving.
    What a lovely one-pot idea. I love the taste of miso and it’s a really interesting idea to spice up an already tasty-sounding dinner!

    Reply

    • Denise

      I really missed Thanksgiving when I lived in Australia. It is just a nice excuse to cook up a turkey and get together with family. You could do your own English version of it?

      Reply

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