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Charred Honey-Miso Butter Chicken with Sweet Potatoes

An umami-boosting marinade of miso, garlic, ginger and honey does double-duty in this recipe, infusing chicken thighs with an alluringly sweet (but not too sweet) savoriness while priming the skin to char in your June for extra flavor. The sweet potatoes we pair with the succulent, lightly charred chicken have perfectly edible skin, so there’s no need to peel them unless you really feel like it. You can marinate your chicken up to 8 hours for a deeper flavor, but even a 1-hour marinade will make you think you hit the sheet pan dinner jackpot. Use the more mellow white miso for this recipe--you can substitute yellow miso in a pinch, but stay away from any aged, strongly-flavored red or brown rice miso here. To make this gluten-free, be sure to use gluten-free miso and tamari.

Prep Time — 15 min
Cook Time — 33 min
Servings — 4
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Ingredients

3 tablespoons white miso

2 tablespoons unsalted butter

1 tablespoon grated ginger

1 teaspoon crushed garlic

1 tablespoon honey

1 teaspoon tamari

1 teaspoon rice vinegar

4 bone-in, skin-on chicken thighs

1 pound sweet potatoes

1 tablespoon toasted sesame oil

½ teaspoon salt

3 tablespoons sliced green onions

2 tablespoons toasted sesame seeds

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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!

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Start the marinade

In a large bowl, mash the miso, butter, ginger, garlic, honey, tamari and vinegar until a paste forms.

3 tablespoons white miso

2 tablespoons unsalted butter

1 teaspoon crushed garlic

1 tablespoon honey

1 tablespoon grated ginger

1 teaspoon tamari

1 teaspoon rice vinegar

measuring spoons

large bowl

spoon

Add the chicken and marinate

Add the chicken to the bowl and toss to combine. Use your hands to massage the marinade into the chicken skin and meat. Allow to marinate at room temperature while preparing the vegetables, or cover and refrigerate 1-8 hours.

4 bone-in, skin-on chicken thighs

tongs

Cut the sweet potatoes

Cut the sweet potatoes into ½” pieces.

1 pound sweet potatoes

chopping board

knife

Prepare the June Pan

Transfer the sweet potato pieces to a parchment-lined June Pan. Add the sesame oil and salt. Toss to combine and spread the potatoes in even layer, leaving 4 wells for the chicken.

parchment paper

June Pan

1 tablespoon toasted sesame oil

½ teaspoon salt

Add the chicken

Place the chicken thighs in the wells. Spread any excess marinade over the sweet potatoes.

Insert the June Food Thermometer

Insert the June Food Thermometer horizontally in the middle of the thickest part of the largest chicken thigh, avoiding the bone.

June Food Thermometer

Roast the chicken and sweet potatoes

Place the June Pan on the middle shelf of the June Oven and plug the June Food Thermometer into the jack. Roast until the chicken is cooked through and the skin is charred, about 33 minutes. June will alert you when the food is ready.

June Oven

Serve

Remove the food from the June Oven. Transfer the chicken and sweet potatoes to a platter or plates and allow to rest 5 minutes before garnishing with the green onion and toasted sesame seeds and serving.

2 tablespoons toasted sesame seeds

3 tablespoons sliced green onions

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