Miso Butter Sheet Pan Chicken

1: Preheat oven to 400°F.

2: Mix 3 tbsp room temperature butter with red miso until smooth.

3: Toss sweet potato cubes with half of the miso butter mixture in a medium bowl.

4: Transfer sweet potatoes to a parchment lined baking sheet and bake for 20 minutes.

5: While potatoes cook, combine ginger, sesame oil, and soy sauce in a small bowl.

6: Drizzle the ginger sauce over broccolini in a medium bowl and toss well.

7: Lift skin on each chicken thigh to create space and place about ½ tsp miso butter inside.

8: Brush remaining miso butter onto chicken meat, replace skin, and season with salt and pepper.

9: Heat 1 tbsp butter in a skillet over medium high heat and sear chicken thighs, skin side down, for about 5 minutes.

10: Remove baking sheet with sweet potatoes, turn them, and add chicken thighs and broccolini.

11: Bake for an additional 20 minutes.

12: Drizzle with chili garlic oil to taste before serving.