Chicken with miso, sweet potatoes & scallions from From the Oven to the Table: Simple Dishes That Look After Themselves (page 49) by Diana Henry

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Notes about this recipe

  • Eat Your Books

    Can substitute dry sherry for sake.

  • chawkins on May 04, 2024

    This was pretty good, the chicken skin did get quite dark on one of my thighs, there is a hot spot in my table top oven. I used red pepper flakes for the Fresno chiles.

  • sarahawker on April 19, 2024

    This was a big hit in our house. Great way to use the sweet potatoes, I made this in a 9x13 and had plenty of gravy though the chicken thighs browned really fast and I put alum. foil over top so the skin did not end up crispy. Maybe next time start w/ foil and then remove for those last 15 min.

  • inflytur on April 10, 2024

    I made this for guests and they raved about it. Unlike others, I had no problem creating a pourable basting concoction, even though I started with a tub miso. My suggestion is that if your sauce seems too thick thin it with sake. Definitely make sure your ingredients are not spaced on a baking sheet. They should be in a pan where they will be packed if you want sauce left for serving. Next time I plan to try it with red miso instead of the white.

  • SpatulaCity on January 25, 2024

    Only okay for me, but my husband really enjoyed it. I had medium sweet potatoes and cut them down into 12 wedges/tater. Next time would cut them smaller as they needed additional baking time to become silky and tender. My marinade was more paste like than liquid. I only had regular honey and soy sauce, so just used those. Not sure what flavor or textural difference that may have made? Overall easy to make and I think I’ll try it again.

  • hillsboroks on December 13, 2023

    I made this recipe again this week and think I figured out why I and many others had issues with the marinade/sauce. It’s the type or brand of miso. I used to only find miso in small containers with a snap-on lid. That miso was very dry and thick and difficult to mix into other ingredients. The last time I bought white miso it only came in a squeeze bottle package and it just flowed out like honey when you squeezed the bottle and mixed in beautifully. My sauce was easy to spread over the chicken and sweet potatoes with a large spoon. My second thought about why some folks are having issues with this recipe came when I looked at the photos posted by other cooks. I cook this in a square 9” LeCreuset pan (I only make half the recipe because I am cooking for two) so my 4 chicken thighs and the sweet potatoes are nestled in tightly together, more like Rinshin’s photo. I think this helps keep all the moisture from the marinade from evaporating. I don’t think a sheet pan works.

  • TrishaCP on March 17, 2022

    We loved this dish. In particular, the sweet potatoes were really good with the miso glaze. The glaze was just fine for me to work with- I used a brush, so maybe that is why. I agree that dark greens are the essential side dish for this meal.

  • mondraussie on January 17, 2022

    This would be worth a repeat, as I only had boneless thighs which dried out a little. Served with steamed bok choy, made a nice meal.

  • Dolcetto23 on January 30, 2021

    A bit too salty for us - I would reduce the miso next time. And definitely add greens.

  • KarinaFrancis on May 14, 2020

    This one was just OK for us. I skipped the final glaze because my sweet potatoes had already charred and were cementing themselves to the pan (d'oh I should have lined the tin with baking paper) and the thighs were "burnished". I only had 2 spring onions so I threw in a zucchini for the last 10 minutes which worked really well. Tasty but there are better versions of this dish

  • stockholm28 on December 13, 2019

    The flavors were great and this is worth a repeat. I’m usually ambivalent about sweet potatoes, but these were quite good. I agree that the marinade was quite thick ... more like a paste.

  • caitmcg on December 03, 2019

    Like some others, I found the marinade too thick, but I just thinned it with some more rice wine (xiaoxing in my case) before tossing with the chicken and potatoes. The whole dish was delicious and flavorful, but the sweet potatoes were the best part; the sweet-salty-spicy sauce was so good with them, I would make more next time. The one change I would make is to use regular yellow or red onions in place of scallions, as I didn't think they added much.

  • Foodycat on October 22, 2019

    Like Lilham, I didn't find the sauce too thick at all - it coated everything easily and left a good amount of juice to pour over the cooked chicken and sweet potatoes. The saltiness of the sauce really complemented the sweet potatoes, giving them a bit of a glaze but without adding more sweetness to them, and the chicken was very moist and succulent.

  • lilham on October 21, 2019

    Unlike the other posters, I didn’t have any problem with the sauce being too thick. Maybe not all miso are the same consistency? I made the full recipe as written, except substituting sake with shaoxing wine. Mr lilham and I both loved it, and the children loved the chicken but not a fan of the sweet potatoes. (They don’t like sweet potatoes, something about the soft texture). I served it with plain stir fried courgette fingers. This is going into my rotation.

  • hillsboroks on October 19, 2019

    This was good but I agree with Rinshin that it could be made better with some adjustments. The marinade is so thick it is difficult to spread evenly. Also it cooked down quite a bit so at the midpoint of the baking time so I added about 3 tablespoons more sake and I was only making a half recipe. I think next time I would double the marinade if making a full recipe or make the marinade for the full recipe when using half the chicken and other ingredients. I used red-skinned yams and we really liked them cooked this way and the chicken was incredibly moist and tender.

  • Rinshin on October 05, 2019

    This was ok, but not a repeat for me unless I made more changes. The style was closer to grilled chicken instead of saucier versions using oven or stovetop. Very little sauce - closer to smear than sauce. The taste of smear was ok with the chicken and green onion, but did not compliment the sweet potatoes. Maybe regular Yukon or red potatoes would work better here. The chicken did come out moist but I would prefer more saucier versions of teriyaki. I wanted to make this a complete meal and also added pak choi with the green onion. Green onion and pak choi were tasty. Photo added.

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