Dijon Honey Roasted Chicken Thighs with Miso Butter Glazed Sweet Potatoes & Sesame Garlic Green Beans

The star of this weeks meal plan, I cannot wait for you to try this!

This Dijon Honey Roasted Chicken Thighs recipe with Miso Butter Glazed Sweet Potatoes and Sesame Garlic Green Beans is a flavor packed, elegant meal that’s surprisingly easy to pull off.

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Chef Tips:

1. Perfect Chicken Skin: For extra crispy skin, pat the chicken thighs dry with paper towels before marinating and bake them skin side up.

2. Even Roasting: Cut the sweet potatoes uniformly so they cook evenly alongside the chicken.

3. Balancing Heat: Adjust the spice level of the yogurt sauce by removing or keeping the habanero seeds. For milder heat, substitute with a jalapeño.

4. Green Bean Upgrade: Toss the green beans with sesame oil before adding the seasoning for an extra layer of flavor.

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Equipment List:

• Mixing bowls

• Whisk

• Sheet trays (2)

• Parchment paper

• Food processor (or blender)

• Microplane or grater (for ginger)

• Tongs

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Recipe: Dijon Honey Roasted Chicken Thighs with Miso Butter Glazed Sweet Potatoes & Sesame Garlic Green Beans

Ingredients:

For the Chicken:

• 8 bone-in chicken thighs

• 1/4 cup honey

• 1/3 cup Dijon mustard

• 2 garlic cloves, minced (or 1/2 tbsp garlic powder)

• 1/4 cup olive oil

• 1/2 tbsp fresh rosemary, finely chopped

• 1/2 tbsp fresh thyme, finely chopped

• 1/2 tbsp fresh sage, finely chopped (or use a poultry herb blend)

• 1/4 cup parsley, chopped (plus more for garnish)

• Juice of 1/2 lemon

• 1 tbsp salt

• 1/2 tbsp pepper

For the Sweet Potatoes:

• 2 lbs sweet potatoes, cut into 1-inch pieces

• 4 tbsp unsalted butter, sliced

• 1/4 cup miso paste

• 1 tsp mirin

• 2 tsp rice or white wine vinegar

• 1 (1-inch) knob fresh ginger, grated (or 2 tsp ground ginger)

• 1/2 tbsp soy sauce

• Kosher salt and black pepper, to taste

• 1 tsp chili powder

• 2 tbsp honey (optional)

For the Sesame Garlic Green Beans:

• 12 oz green beans, washed and trimmed

• 2 tbsp everything bagel seasoning

• Olive oil, for drizzling

For the Habanero Scallion Yogurt Sauce:

• 2 habaneros, deseeded (or keep seeds for extra heat)

• 3 green onion stalks, roots removed

• 1/4 cup parsley

• Salt and black pepper, to taste

• 1/2 cup yogurt

• Juice of a lemon cheek

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Instructions:

1. Preheat the Oven:
   Preheat your oven to 425°F (220°C). Line two sheet trays with parchment paper.

2. Marinate the Chicken:
   In a bowl, whisk together honey, Dijon mustard, garlic, olive oil, rosemary, thyme, sage, parsley, lemon juice, salt, and pepper. Reserve 1/2 cup of the marinade and toss the remaining marinade with the chicken thighs. Set aside.

3. Prepare the Sweet Potatoes:
   In a large bowl, toss the sweet potatoes with soy sauce, chili powder, vinegar, salt, pepper, mirin, and ginger. Spread in an even layer on one of the prepared sheet trays.

4. Assemble and Roast:
   Place the marinated chicken thighs over the sweet potatoes or in the gaps between them. Top each chicken piece with a lemon slice. Bake for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Use remaining marinade to baste halfway through baking.

5. Roast the Green Beans:
   Spread the green beans on the second sheet tray. Drizzle with olive oil and sprinkle with everything bagel seasoning. Add this tray to the oven when the chicken has 20 minutes of cook time remaining.

6. Make the Yogurt Sauce:
   In a food processor, combine habaneros, green onions, parsley, yogurt, lemon juice, salt, and pepper. Blend until smooth (or roughly chop for a chunkier texture).

7. Broil for Extra Crisp:
   Once the chicken is cooked, transfer it to a platter to rest. Add butter and miso paste to the sweet potatoes, tossing well. Broil the sweet potatoes for 5 minutes until slightly charred. Season with additional salt and pepper to taste.

8. Serve:
   Serve with the yogurt sauce and garnish with parsley. Enjoy!