Sheet Pan Chicken Thighs With Crispy Potatoes And Miso Maple Glaze

Looking for a dinner that’s both incredibly flavorful and unbelievably easy to clean up? Look no further than these Sheet Pan Chicken Thighs with Crispy Potatoes and a luscious Miso-Maple Glaze! This recipe delivers juicy, tender chicken with perfectly crispy potatoes, all coated in a sweet, savory, and umami-rich glaze. It’s a complete meal cooked on a single pan, minimizing dishes and maximizing flavor. This is a guaranteed family favorite that will quickly become a staple in your rotation. The combination of the miso, maple syrup, and smoked paprika creates a truly unforgettable taste experience.

Ingredients You’ll Need

• 800g (1.75lb) bone-in skin-on chicken thighs (about 4 pieces): Using bone-in, skin-on thighs ensures maximum flavor and juiciness. The bone adds depth of flavor during cooking, and the skin crisps up beautifully, providing a delightful textural contrast.
• 600g (1.3lb) baby potatoes, halved: Baby potatoes are perfect for sheet pan dinners as they cook quickly and evenly. Halving them increases their surface area, allowing them to get wonderfully crispy. You can use red, yellow, or a mix of both for visual appeal.
• 2 Tbsp (30ml) extra-virgin olive oil: Extra-virgin olive oil provides a healthy fat and a lovely flavor base for both the potatoes and the chicken. Its higher smoke point makes it suitable for oven roasting.
• 1 tsp (5g) kosher salt, plus more for seasoning: Kosher salt is preferred for its larger crystals, which provide a better texture and distribute flavor more evenly. Seasoning generously is key to bringing out the flavors of all the ingredients.
• ½ tsp (2g) freshly ground black pepper: Freshly ground black pepper offers a more robust and aromatic flavor than pre-ground pepper.
• 1 tsp (2g) dried rosemary: Rosemary adds a fragrant, piney aroma that complements the chicken and potatoes beautifully. Dried rosemary is convenient, but you can substitute with 1 tablespoon of fresh rosemary, chopped.
• 2 cloves garlic, minced: Garlic provides a pungent and savory flavor that enhances the overall dish. Mincing it ensures it distributes its flavor evenly.
• 2 Tbsp (30g) white miso paste: White miso paste (shiro miso) is a fermented soybean paste that adds a deep umami flavor and subtle sweetness to the glaze. It’s the star of the show!
• 2 Tbsp (30ml) pure maple syrup: Use pure maple syrup, not pancake syrup, for the best flavor. Maple syrup provides natural sweetness and a lovely caramel undertone.
• 1 Tbsp (15ml) low-sodium soy sauce: Soy sauce adds saltiness and umami to the glaze, balancing the sweetness of the maple syrup. Using low-sodium allows you to control the overall salt level.
• 1 tsp (5ml) rice vinegar: Rice vinegar provides a subtle tanginess that brightens up the glaze and cuts through the richness.
• 1 tsp (2g) smoked paprika: Smoked paprika adds a smoky depth of flavor that complements the miso and maple syrup.
• ½ tsp (1g) ground black pepper (for glaze): A touch of black pepper in the glaze adds a subtle spice.
• 1 Tbsp (9g) toasted sesame seeds: Toasted sesame seeds add a nutty flavor and a delightful crunch as a garnish.
• 2 Tbsp (6g) sliced scallions (green tops only): Scallions (green onions) provide a fresh, mild onion flavor and a vibrant green color as a garnish.

Ingredient Substitutions

Don’t have everything on hand? Here are a few simple substitutions you can make:

• Chicken Thighs: While bone-in, skin-on thighs are recommended, you can use boneless, skinless thighs if preferred. Adjust cooking time accordingly.
• Baby Potatoes: Yukon Gold or red potatoes, cut into 1-inch pieces, work well as substitutes.
• White Miso Paste: If you can’t find white miso, you can use red miso paste, but use slightly less (about 1.5 tablespoons) as it has a stronger flavor.
• Maple Syrup: Honey can be used as a substitute for maple syrup, but it will impart a slightly different flavor.

Step-by-Step Instructions for Perfect Sheet Pan Chicken Thighs

1. Preheat and Prep: Begin by preheating your oven to 200°C (400°F). This higher temperature is crucial for achieving crispy skin on the chicken and beautifully browned potatoes. Line a large rimmed sheet pan with parchment paper. Parchment paper prevents sticking and makes cleanup a breeze. A rimmed sheet pan is essential to contain any glaze that might bubble up during baking.
2. Make the Miso-Maple Glaze: In a small bowl, whisk together the white miso paste, pure maple syrup, low-sodium soy sauce, rice vinegar, smoked paprika, and ½ tsp of black pepper. Whisk until completely smooth and emulsified. The miso paste adds a savory umami depth, while the maple syrup provides sweetness and helps with caramelization. Don’t skip the smoked paprika – it adds a lovely smoky undertone that complements the miso.
3. Prepare the Chicken: Pat the chicken thighs *completely* dry with paper towels. This is arguably the most important step for achieving crispy skin. Moisture is the enemy of crispiness! Rub each thigh with a little olive oil, then season generously with kosher salt and pepper.
4. Season the Potatoes: In a large bowl, combine the halved baby potatoes, 1 tbsp olive oil, salt, pepper, dried rosemary, and minced garlic. Toss thoroughly to ensure each potato is evenly coated. Using baby potatoes means less peeling and chopping, and they cook quickly and evenly.
5. Arrange on the Sheet Pan: Spread the potatoes in a single layer on the prepared sheet pan, skin side down. This maximizes contact with the hot pan, promoting browning and crisping. Leave enough space between the potatoes for the chicken thighs.
6. Add Chicken and First Glaze: Place the chicken thighs on the pan, skin side up, nestled amongst the potatoes. Brush each chicken thigh generously with half of the prepared miso-maple glaze. Ensure the glaze coats the skin evenly.
7. First Bake: Bake for 20 minutes. This initial bake starts the cooking process and allows the glaze to begin caramelizing.
8. Flip, Glaze Again, and Continue Baking: Remove the sheet pan from the oven. Use a spatula to gently flip the potatoes for even browning. Brush both the chicken and potatoes with the remaining miso-maple glaze. Return the pan to the oven and bake for another 15-20 minutes.
9. Check for Doneness: The chicken is done when it reaches an internal temperature of 74°C (165°F) when measured with an instant-read thermometer inserted into the thickest part of the thigh. The potatoes should be golden brown and easily pierced with a fork.
10. Rest, Toast Sesame Seeds, and Garnish: While the dish rests for 5 minutes, toast the sesame seeds in a dry skillet over medium heat until fragrant and lightly golden, about 2 minutes. Transfer the chicken and potatoes to a serving board or plate. Drizzle any pan juices over the top. Sprinkle generously with toasted sesame seeds and sliced scallions.
11. Serve: Serve immediately, allowing the glossy miso-maple glaze to pool around the chicken and potatoes.

Why Skin-On, Bone-In Chicken Thighs?

Using skin-on, bone-in chicken thighs isn’t just about flavor; it’s about technique. The skin renders fat during cooking, basting the chicken and keeping it incredibly moist. The bone also helps regulate the cooking temperature, preventing the thigh from drying out. Chicken thighs are also more forgiving than chicken breasts, meaning they’re less likely to become overcooked and tough.

The Magic of Miso and Maple

The combination of miso and maple syrup is a flavor bomb! Miso, a fermented soybean paste, provides a deep umami savoriness that balances the sweetness of the maple syrup. This isn’t just a sweet glaze; it’s a complex, nuanced sauce that elevates the entire dish. The rice vinegar adds a touch of acidity to cut through the richness, and the smoked paprika provides a subtle smoky depth.

Tips for Extra Crispy Potatoes

Achieving truly crispy potatoes on a sheet pan requires a few key techniques. First, ensure the potatoes are halved and relatively uniform in size for even cooking. Second, arrange them skin-side down on the pan to maximize contact with the hot surface. Finally, don’t overcrowd the pan! Overcrowding steams the potatoes instead of roasting them. If necessary, use two sheet pans.

Storing and Reheating Leftovers

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, spread the chicken and potatoes on a baking sheet and bake at 180°C (350°F) for 10-15 minutes, or until heated through. While the potatoes won’t be *quite* as crispy as the first time, they’ll still be delicious. You can also reheat in a skillet for a quicker option.

Frequently Asked Questions

Can I use different potatoes?

Yes, you can! Yukon Gold or red potatoes would also work well. Just adjust the cooking time as needed.

Can I make this with chicken breasts?

While thighs are recommended for their moisture and flavor, you can use chicken breasts. Reduce the baking time to 20-25 minutes, and be careful not to overcook them.

Is the glaze gluten-free?

Yes, as long as you use tamari instead of soy sauce, the glaze is gluten-free.

Enjoy this incredibly flavorful and easy sheet pan dinner! Don’t forget to save this recipe to Pinterest for later – it’s a keeper!

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• Author: Tessa Monroe
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Diet: General

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Description

This sheet pan dinner features juicy chicken thighs and crispy potatoes coated in a flavorful miso-maple glaze. It’s an easy-to-clean-up meal perfect for a weeknight dinner, delivering a sweet, savory, and umami-rich experience.

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Ingredients

Scale 1x2x3x

• 800g (1.75lb) chicken thighs, bone-in skin-on
• 600g (1.3lb) baby potatoes, halved
• 2 Tbsp (30ml) olive oil
• 1 tsp (5g) kosher salt, plus more to taste
• 0.5 tsp (2g) black pepper
• 1 tsp (2g) dried rosemary
• 2 cloves garlic, minced
• 2 Tbsp (30g) white miso paste
• 2 Tbsp (30ml) maple syrup
• 1 Tbsp (15ml) low-sodium soy sauce
• 1 tsp (5ml) rice vinegar
• 1 tsp (2g) smoked paprika
• 0.5 tsp (1g) black pepper (for glaze)
• 1 Tbsp (9g) sesame seeds, toasted
• 2 Tbsp (6g) scallions, sliced

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Instructions

1. Preheat and Prep: Preheat oven to 200°C (400°F) and line a sheet pan with parchment paper.
2. Make the Glaze: Whisk together miso paste, maple syrup, soy sauce, rice vinegar, smoked paprika, and pepper.
3. Prepare Chicken: Pat chicken dry, rub with oil, and season with salt and pepper.
4. Season Potatoes: Toss potatoes with oil, salt, pepper, rosemary, and garlic.
5. Arrange on Pan: Spread potatoes skin-side down on the sheet pan.
6. Add Chicken & Glaze: Place chicken amongst potatoes and brush with half the glaze.
7. First Bake: Bake for 20 minutes.
8. Flip, Glaze, & Bake: Flip potatoes, brush everything with remaining glaze, and bake 15-20 minutes.
9. Check Doneness: Ensure chicken reaches 74°C (165°F) and potatoes are tender.
10. Rest & Garnish: Rest for 5 minutes, toast sesame seeds, and garnish with sesame seeds and scallions.

Notes

Patting the chicken dry is crucial for crispy skin. Don’t overcrowd the pan for optimal potato crisping.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Dinner
• Method: Baking
• Cuisine: Asian-Inspired

Nutrition

• Serving Size: 1 serving
• Calories: 550 kcal
• Sugar: 25 g
• Sodium: 600 mg
• Fat: 30 g
• Saturated Fat: 8 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 5 g
• Protein: 35 g
• Cholesterol: 150 mg