Some recipe titles you can read and say – I am all in and others may give you a little break. I’m the same way. I’m grateful my daughter has less break than me. She is the one who brought the miso into the house. You may ask what Miso tastes like. I do not think I can explain it better than what I found on the internet so here is what Google says.

What’s the point of miso? Miso is the ultimate reference point for the taste sense of the machine Umami. The ointment and soup have a deep salty taste, with a rich, funky, salty-sweet richness. This umami flavor is the basis for a lot of everyday Japanese cooking.

This chicken dish combines very easily and the taste is a little salty and a little sweet with a little heat. I think you should check it out. The only difference is that we did not care that the green onion was roasted as it was. We felt it was hard to deal with them. They did not like being cut off and no one wants to put a whole one in their mouth. But you do you!

Chicken with miso and sweet potato


A chicken dish full of flavor, great for dinner every night of the week

  • 8 Chicken thighs Bones, skin on
  • 2 Sweet potatoes Peeled and diced
  • Spoons White miso paste
  • Spoons honey
  • 2 Spoons Dry cherries, or sake
  • 1 tablespoon soy sauce
  • 1 inch Fresh ginger Peeled and finely grated
  • 3 cloves garlic Ground or grated
  • 1 Frozen chili, or chili paste Chili halved and finely chopped
  • 12-18 Green onions Trimmed, if used
  • 3 teaspoons Roasted sesame seeds Or use black

Last foundation

  • 1 tablespoon White miso paste
  • 1 tablespoon honey
  • ½ tablespoon soy sauce
  • ½ tablespoon Dry cherries or sake
  • Preheat oven to 400 degrees Fahrenheit

  • In a large spray pan with a non-stick spray, arrange the chicken together with the sweet potato slices, they will touch but try to get them to lay in one layer. Do your best but do not stress about it.

  • In a small bowl, mix together the rest of the ingredients over the final beat, except for the green onions and sesame seeds. Pour the mixture over the chicken and potatoes, turning so that the chicken and potatoes are well coated. Finish with the chicken skin facing up.

  • Roast for 45 minutes, stirring occasionally, turning the sweet potatoes.

  • In a small bowl, mix the dough ingredients together and set aside

  • About 15 minutes before the end of the cooking time, remove the pan from the oven, add the green onions, pour the final batter mixture over everything, and return the pan to the oven. If using green onions they should be soft and slightly charred.

  • Transfer the chicken and vegetables to a heated tray and sprinkle with the sesame seeds. Serve immediately.