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Sheet Pan Miso Chicken and Acorn Squash

An easy fall weeknight dinner with juicy chicken thighs, caramelized acorn squash, and a sweet-savory miso maple glaze.

Course Main Course
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings
Author Taavi Moore

Ingredients

Miso Maple Glaze

  • ¼ cup miso paste
  • 3 tbsp maple syrup
  • 2 tbsp tamari
  • 1 ½ tsp rice vinegar
  • 2 tsp grated fresh garlic
  • 2 tsp grated fresh ginger
  • 1 tsp fish sauce
  • ½ tsp red pepper flakes

Chicken and Veggies

  • ½ acorn squash, deseeded and sliced into rings
  • 1 small red onion, sliced
  • 1 lb boneless, skinless chicken thighs
  • 1 tbsp olive oil
  • Kosher salt, to taste
  • Black pepper, to taste

For Serving

  • Cooked white or brown rice
  • Sliced green onion
  • Sesame seeds

Instructions

  1. Preheat the oven to 425°F and line a large sheet pan with parchment paper.

  2. Make the miso maple glaze. In a small bowl, whisk together the miso paste with 2 tbsp of hot water until miso has completely dissolved. Whisk in maple syrup, tamari, rice vinegar, garlic, ginger, fish sauce, and red pepper flakes. Set aside. 

  3. Add the squash and red onion to the sheet pan. Toss with a drizzle of olive oil, black pepper, and a small pinch of salt. Spread out into an even single layer. Roast for 10 minutes.

  4. Pat the chicken thighs dry and season lightly with salt and black pepper. Toss the chicken with half of the miso maple glaze, reserving the other half.

  5. Remove the sheet pan from the oven and add the glazed chicken thighs, spacing everything out evenly. Return to the oven and roast for 15–20 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and caramelized.

  6. During the final 3–5 minutes of cooking, brush the chicken and vegetables with a little of the reserved glaze for a glossy, caramelized finish. Broil on high for 2-3 minutes until chicken is charred in some spots. 

  7. Serve vegetables and chicken over rice. Drizzle with the remaining miso maple glaze and garnish with sliced green onion and sesame seeds.