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.
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
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:
- pat the thighs dry
- use only a light coating of oil
- 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.
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
More chicken recipes
- Greek Chicken Marinade
- Perfect Baked Chicken Breast
- Honey Lime Shredded Chicken Sandwiches
- Baked Bruschetta Chicken
- Crockpot Chicken Noodle Soup
One Pan Roasted Chicken and Vegetables with Miso-Honey Butter
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)
- ½ 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
- ¼ 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
- 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)
