Chicken with Miso, Sweet Potatoes & Spring Onions
Serves 4·Added 5 May 2026 by Tom Melhuish
Main
Ingredients
| 8 | good-sized skin-on bone-in chicken thighs, excess skin neatly trimmed | |
| 700g (1lb 9oz) | sweet potatoes, scrubbed and cut into wedges | |
| 2 1/2 | tablespoons | white miso paste |
| 1 1/2 | tablespoons | runny honey |
| 2 | tablespoons | sake, or dry sherry |
| 1 | tablespoon | dark soy sauce |
| 2.5cm (1in) | fresh root ginger, peeled and finely grated | |
| 3 | garlic cloves, finely grated | |
| 1 | red chilli, halved and finely chopped (use the seeds) | |
| 12-18 | spring onions, trimmed | |
| 3 | teaspoons | black or toasted white sesame seeds (or a mixture of both) |
| stir-fried green vegetables, to serve | ||
| 1 | tablespoon | white miso paste (for final basting) |
| 1 | tablespoon | runny honey (for final basting) |
| 1/2 | tablespoon | dark soy sauce (for final basting) |
| 1/2 | tablespoon | sake, or dry sherry (for final basting) |
Method
1.Preheat the oven to 190°C fan (400°F), Gas Mark 6.
2.Put the chicken thighs or joints into a big roasting tin with the sweet potato wedges (they should be able to lie – more or less – in a single layer).
3.In a small bowl, mix everything else together, except the spring onions and sesame seeds. Pour this over the chicken and sweet potatoes, turning everything over so the ingredients get well coated. Finish with the chicken skin side up.
4.Roast for 45 minutes, basting every so often and turning the sweet potato wedges over.
5.Stir the ingredients for the final basting together in another small bowl.
6.About 15 minutes before the end of cooking time, take the tin out of the oven, add the spring onions and pour the final basting mixture over everything. Return to the oven. The spring onions should become soft and slightly charred.
7.Transfer the chicken and vegetables to a warmed platter and sprinkle with the sesame seeds. Serve immediately, with stir-fried green vegetables.
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