Miso-Honey Glazed Chicken Thighs with Crispy Potatoes

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Savory-sweet miso and honey glaze coats juicy chicken thighs while golden potatoes roast alongside, creating a perfectly balanced weeknight dinner. This American-inspired sheet-pan recipe (gluten-free), ready in about 55 minutes, pairs bone-in chicken thighs, olive oil, white miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 4 American cuisine 420 cal/serving

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Ingredients

4 (skin-on, 6 oz each) bone-in chicken thighs
1 tbsp olive oil
2 tbsp white miso paste
1 tbsp honey
2 cloves, minced garlic
1 lb, cut into 1-inch cubes potatoes
1 tsp dried rosemary
1/2 tsp salt
1/4 tsp black pepper

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Instructions

Step 1: Preheat oven to 425°F (220°C). Toss 1 lb cubed potatoes with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tsp dried rosemary; spread in a single layer on a parchment-lined baking sheet.
Step 2: In a small bowl, whisk together 2 tbsp white miso paste, 1 tbsp honey, and 2 minced garlic cloves until smooth. Pat chicken thighs dry with paper towels, then rub the miso glaze evenly over all sides.
Step 3: Place chicken thighs on top of the potatoes on the baking sheet. Roast for 25 minutes, then flip chicken and continue roasting for 15-20 minutes until chicken reaches 165°F (74°C) internally and potatoes are golden and crispy around the edges.