Orange-Miso Chicken with Togarashi Cabbage, Sweet Potatoes, & Black Bean Mayo
Sheet Pan Supper

Orange-Miso Chicken

with Togarashi Cabbage, Sweet Potatoes, & Black Bean Mayo

35 MIN
2 Servings
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From the Test Kitchen

Vibrant red cabbage is tossed with togarashi—a Japanese blend that includes sesame seeds, hot paprika, and dried orange peel—then roasted on the same sheet pan as our chicken. For layers of savory flavor, we’re coating the chicken with an umami-rich blend of white miso paste and sweet orange marmalade, which is perfect for dipping in a side of creamy black bean mayo.

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  • Nutrition
    PER SERVING
  • Calories
    680 Cals (est.)
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Orange-Miso Chicken with Togarashi Cabbage, Sweet Potatoes, & Black Bean Mayo
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tips & techniques
Sweet Potato
Cabbage
How To: Safely Cut Round Vegetables
Orange Marmalade
Sweet White Miso Paste
Mayonnaise
Chinese Black Bean Sauce
Ponzu Sauce
Togarashi Spice Blend
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare & roast the sweet potatoes:
1 Prepare & roast the sweet potatoes:

Preheat the oven to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Cut the sweet potatoes into 1-inch-wide wedges. Place on the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer, skin side down. Roast 27 to 29 minutes, or until tender when pierced with a fork. Remove from the oven. 

Prepare the cabbage:
2 Prepare the cabbage:

While the sweet potatoes roast, line a separate sheet pan with foil. Cut out and discard the core of the cabbage; large dice the leaves. Place on the foil. Top with half the togarashi; drizzle with olive oil and toss to coat. Arrange in an even layer on one side of the sheet pan.

Roast the chicken & cabbage:
3 Roast the chicken & cabbage:

While the sweet potatoes continue to roast, in a bowl, whisk together the miso paste, orange marmalade, and a drizzle of olive oil until combined. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Transfer to the other side of the sheet pan of seasoned cabbage. Evenly top the chicken with the miso-marmalade mixture. Roast 21 to 23 minutes, or until the cabbage is tender when pierced with a fork and the chicken is cooked through. Remove from the oven. Evenly top the roasted cabbage with the ponzu sauce; toss to coat. 

Make the dipping sauce & serve your dish:
4 Make the dipping sauce & serve your dish:

While the chicken and vegetables roast, in a bowl, combine the mayonnaise and black bean sauce. Taste, then season with salt and pepper if desired. Serve the roasted chicken with the roasted sweet potatoes and finished cabbage. Serve with the dipping sauce on the side. Garnish the chicken and sweet potatoes with a pinch of the remaining togarashi (you will have extra). Enjoy! 

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Orange-Miso Chicken

Prepare & roast the sweet potatoes:
1 Prepare & roast the sweet potatoes:

Preheat the oven to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Cut the sweet potatoes into 1-inch-wide wedges. Place on the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer, skin side down. Roast 27 to 29 minutes, or until tender when pierced with a fork. Remove from the oven. 

2 Prepare the cabbage:

While the sweet potatoes roast, line a separate sheet pan with foil. Cut out and discard the core of the cabbage; large dice the leaves. Place on the foil. Top with half the togarashi; drizzle with olive oil and toss to coat. Arrange in an even layer on one side of the sheet pan.

Prepare the cabbage:
Roast the chicken & cabbage:
3 Roast the chicken & cabbage:

While the sweet potatoes continue to roast, in a bowl, whisk together the miso paste, orange marmalade, and a drizzle of olive oil until combined. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Transfer to the other side of the sheet pan of seasoned cabbage. Evenly top the chicken with the miso-marmalade mixture. Roast 21 to 23 minutes, or until the cabbage is tender when pierced with a fork and the chicken is cooked through. Remove from the oven. Evenly top the roasted cabbage with the ponzu sauce; toss to coat. 

4 Make the dipping sauce & serve your dish:

While the chicken and vegetables roast, in a bowl, combine the mayonnaise and black bean sauce. Taste, then season with salt and pepper if desired. Serve the roasted chicken with the roasted sweet potatoes and finished cabbage. Serve with the dipping sauce on the side. Garnish the chicken and sweet potatoes with a pinch of the remaining togarashi (you will have extra). Enjoy! 

Make the dipping sauce & serve your dish: