Ingredients:

  • 3 tbsp white miso paste
  • 2 tbsp honey
  • 1 tbsp soy sauce
  • 1 tbsp toasted sesame oil
  • 1 tbsp rice vinegar
  • 1 tbsp fresh ginger, grated
  • 2 cloves garlic, minced
  • 1.5 lbs boneless skinless chicken thighs, cut into 2-inch pieces
  • 2 medium sweet potatoes, peeled and cubed into 1-inch pieces
  • 1 small shallot, quartered
  • 2 tbsp avocado oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tbsp toasted sesame seeds
  • 2 stalks sliced scallions

Instructions:

  1. In a small bowl, whisk together the miso paste, honey, soy sauce, sesame oil, rice vinegar, grated ginger, and minced garlic until the mixture is a smooth, velvety paste.
  2. Place the cubed chicken thighs, sweet potatoes, and shallots into a large mixing bowl.
  3. Drizzle the chicken and vegetables with avocado oil, salt, and pepper. Pour the miso glaze over the top and toss until every piece is thoroughly coated.
  4. Preheat the oven to 400°F (200°C). Spread the mixture onto a large rimmed baking sheet in a single layer, ensuring chicken pieces are not touching.
  5. Roast for 35–40 minutes until the chicken is charred and the sweet potatoes are velvety and tender.
  6. Garnish with toasted sesame seeds and sliced scallions before serving.