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Miso-Honey Chicken
with Roasted Sweet Potatoes & Bok Choy
30 MIN
4 Servings
From the Test Kitchen
This recipe offers a Japanese-inspired spin on the traditional chicken dinner. We’re coating juicy chicken thighs in a sauce of ginger and miso-honey butter, or softened butter mixed with miso paste, honey and rice vinegar. Spooned over the seared chicken, it adds rich, savory flavor. On the side, an array of roasted seasonal vegetables—sweet potatoes and bok choy tossed with fragrant sesame oil—brings warm, delicious balance.
Get Cooking-
NutritionPER SERVING
-
Calories510 Cals (est.)
fresh
ingredients
Title
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4 Bone-In, Skin-On Chicken Thighs
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3 cloves Garlic
- 1 Scallion
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1 lb Sweet Potatoes
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½ lb Baby Bok Choy
- 2 Tbsps Butter
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1 1-Inch Piece Ginger
- 1 Tbsp Honey
- 1 Tbsp Rice Vinegar
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1 Tbsp Sesame Oil
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¼ cup White Miso Paste
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Preheat the oven to 475°F. Wash and dry the fresh produce. Remove the butter from the refrigerator to soften. Halve the sweet potatoes lengthwise; cut into 1-inch-thick wedges. Cut off and discard the root end of the scallion; thinly slice the scallion, separating the white bottom and green top. Peel and mince the garlic and ginger. Quarter the bok choy lengthwise.
2
Roast the sweet potatoes & bok choy:
Place the sweet potatoes on a sheet pan. Drizzle with oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer, cut sides down, on 1 side of the sheet pan. Roast 10 to 12 minutes, or until slightly tender. Remove from the oven, leaving the oven on. While the sweet potatoes roast, place the bok choy, garlic and white bottom of the scallion in a bowl. Drizzle with oil and season with salt and pepper; toss to coat. Using caution with the hot pan, place the seasoned bok choy, cut sides down, on the other side of the sheet pan. Roast 14 to 16 minutes or until the sweet potatoes are browned and tender when pierced with a fork. Remove from the oven and transfer to a large bowl.
3
Cook the chicken:
While the sweet potatoes roast, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large pan, heat 1 tablespoon of oil on medium-high until hot. Add the seasoned chicken, skin sides down. Cook, loosely covering the pan with aluminum foil, 12 to 14 minutes, or until the skin is crispy and browned. Flip the chicken and cook, loosely covering the pan with aluminum foil, 8 to 10 minutes, or until cooked through (the juices should run clear).
4
Make the miso-honey butter:
While the chicken cooks, in a small bowl, combine the softened butter, miso paste, vinegar and honey. Using a fork, mash and stir until thoroughly combined; season with salt and pepper to taste.
5
Finish the chicken:
While the sweet potatoes and bok choy roast, to the pan of chicken, add the ginger, miso-honey butter and ¼ cup of water. Cook on medium-high, stirring frequently and spooning the sauce over the chicken, 2 to 3 minutes, or until fragrant. Transfer to a serving dish.
6
Finish the vegetables & serve your dish:
To the bowl of roasted sweet potatoes and bok choy, add the sesame oil; stir to combine and season with salt and pepper to taste. Transfer to the serving dish of finished chicken. Garnish with the green top of the scallion. Enjoy!
1
Prepare the ingredients:
Preheat the oven to 475°F. Wash and dry the fresh produce. Remove the butter from the refrigerator to soften. Halve the sweet potatoes lengthwise; cut into 1-inch-thick wedges. Cut off and discard the root end of the scallion; thinly slice the scallion, separating the white bottom and green top. Peel and mince the garlic and ginger. Quarter the bok choy lengthwise.
2
Roast the sweet potatoes & bok choy:
Place the sweet potatoes on a sheet pan. Drizzle with oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer, cut sides down, on 1 side of the sheet pan. Roast 10 to 12 minutes, or until slightly tender. Remove from the oven, leaving the oven on. While the sweet potatoes roast, place the bok choy, garlic and white bottom of the scallion in a bowl. Drizzle with oil and season with salt and pepper; toss to coat. Using caution with the hot pan, place the seasoned bok choy, cut sides down, on the other side of the sheet pan. Roast 14 to 16 minutes or until the sweet potatoes are browned and tender when pierced with a fork. Remove from the oven and transfer to a large bowl.
3
Cook the chicken:
While the sweet potatoes roast, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large pan, heat 1 tablespoon of oil on medium-high until hot. Add the seasoned chicken, skin sides down. Cook, loosely covering the pan with aluminum foil, 12 to 14 minutes, or until the skin is crispy and browned. Flip the chicken and cook, loosely covering the pan with aluminum foil, 8 to 10 minutes, or until cooked through (the juices should run clear).
4
Make the miso-honey butter:
While the chicken cooks, in a small bowl, combine the softened butter, miso paste, vinegar and honey. Using a fork, mash and stir until thoroughly combined; season with salt and pepper to taste.
5
Finish the chicken:
While the sweet potatoes and bok choy roast, to the pan of chicken, add the ginger, miso-honey butter and ¼ cup of water. Cook on medium-high, stirring frequently and spooning the sauce over the chicken, 2 to 3 minutes, or until fragrant. Transfer to a serving dish.
6
Finish the vegetables & serve your dish:
To the bowl of roasted sweet potatoes and bok choy, add the sesame oil; stir to combine and season with salt and pepper to taste. Transfer to the serving dish of finished chicken. Garnish with the green top of the scallion. Enjoy!
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