Miso-Ginger Sheet-Pan Chicken with Broccoli and Carrots (Complete Recipe)

2026-03-04

Serves 4 | Total: ~40 minutes

Ingredients - 1.75 lb bone-in, skin-on chicken thighs - 3 cups broccoli florets - 2 large carrots, sliced on a bias - 1 small red onion, wedges - 3 tbsp white miso paste - 2 tbsp honey - 2 tbsp soy sauce - 1 tbsp rice vinegar - 1 tbsp grated ginger - 2 cloves garlic, minced - 2 tbsp neutral oil - Salt, pepper, sesame seeds, lime for finish

Instructions 1) Heat oven to 425°F. Line a rimmed sheet pan. 2) Whisk miso, honey, soy, vinegar, ginger, garlic, and 1 tbsp oil. Reserve 2 tbsp glaze. 3) Toss veggies with remaining oil, a pinch of salt/pepper. Spread on pan. 4) Pat thighs dry; season lightly. Brush with glaze (not reserves) and place skin-side up over veggies. 5) Roast 30–35 minutes until chicken hits 175°F and skin is browned; rotate pan once. Brush with reserved glaze in last 5 minutes. 6) Rest 5 minutes. Finish with lime juice and sesame seeds.

Why it works: miso adds umami that browns beautifully; thighs stay juicy while veggies roast in the drippings.

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