Name: Sheet-Pan Miso Maple Chicken and Potatoes
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 5 servings
Cuisine: Other
Ingredients: ½ cup mayonnaise; ½ cup white miso; 0,6 cup maple syrup; 4 teaspoons sweet paprika; 3 cloves garlic; 1 chicken bouillon cube; 2 red onion; 2 russet potatoes; 6 boneless, skinless chicken thighs; salt; 1 fresno or jalapeño pepper

Sheet-Pan Miso Maple Chicken and Potatoes

55m

5servings

Makes 5 servings

½cupmayonnaise
½cupwhite miso
0,6cupmaple syrup
4teaspoonssweet paprika
3clovesgarlic · finely grated
1chicken bouillon cube · 12g, crumbled
2red onion · 500g, cut into 1/2 inch (1cm)-thick wedges
2russet potatoes · 800g, halved lengthwise and sliced into 1/4-inch (5mm) half moons
6boneless, skinless chicken thighs · 2 pounds / 900g
salt
1fresno or jalapeño pepper · thinly sliced, (optional)

Sheet-Pan Miso Maple Chicken and Potatoes

Heat the oven to 425°F (215°C). Place an oven rack on the first/top position in the oven, close to the heating element. Place a large baking sheet in the oven to preheat.

In a large mixing bowl (large enough to fit the chicken, potatoes, onion and marinade), whisk together the mayonnaise, miso paste, and maple syrup. Reserve 1/3 cup of mixture for serving.

To the bowl, add the paprika, garlic, bouillon, and whisk to combine. Add the onion, potatoes, and chicken thighs. Stir until evenly coated.

Carefully remove the hot pan from the oven. Dump the chicken, potatoes and onion in the pan and arrange in an even layer, lifting the chicken thighs on top so they lay on a bed of potatoes and onion. Season with a light sprinkle of salt on top.

Scrape any leftover marinade in the pan. Roast for 45 to 55 minutes, until the chicken has a sticky crust on top and the potatoes are tender. If anything browns too fast, loosely cover the pan with aluminum foil and continue cooking.

Sprinkle the thinly sliced pepper on top and the reserved miso maple mayonnaise on the side.