Can I use boneless chicken instead of bone-in thighs?

Absolutely. Boneless thighs work great and cook a bit faster, around 25–30 minutes. Just keep an eye on them to prevent over-browning. If you prefer crispy skin, bone-in will always give you a richer flavor and texture.

What can I substitute for delicata squash?

If you can’t find delicata, try butternut squash, acorn squash, or even sweet potatoes. They roast beautifully and pair well with the same miso-honey glaze. You might also like the cozy flavor combo in my Sausage, Apple, and Sweet Potato Bake .

How long should I marinate the chicken?

Even 20 minutes makes a big difference, but if you can plan ahead, marinate it for up to 24 hours in the fridge. The longer rest helps the miso and honey soak deep into the meat for extra tenderness.

Can I make this recipe ahead of time?

Yes. Marinate the chicken and prep the vegetables the night before, then roast everything just before dinner. Leftovers reheat perfectly in the oven or air fryer. For another make-ahead-friendly dinner, try my Garlic Herb Roasted Pork Tenderloin .

Miso-Honey Chicken with Delicata Squash A Family Favorite

Name: Miso-Honey Chicken with Delicata Squash
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Fusion
Ingredients: 6 to 8 bone-in, skin-on chicken thighs (about 3 pounds); 3 tablespoons white miso; 3 tablespoons honey; 1 tablespoon rice vinegar; 1-inch piece fresh ginger, grated; 2 large garlic cloves, grated; 2 tablespoons olive oil; 2 teaspoons hot sauce (sambal oelek or sriracha); 1 large delicata squash (or 2 small), seeded and sliced into half-moons; 6 shallots, peeled and chopped; 1 tablespoon honey (for vegetables); 1 tablespoon olive oil (for vegetables); Kosher salt and freshly ground black pepper

Description

A cozy, one-pan roasted dinner of miso-honey glazed chicken thighs with caramelized delicata squash and shallots. Sweet, savory, and perfect for fall evenings.

Ingredients

Scale

6 to 8 bone-in, skin-on chicken thighs (about 3 pounds)
3 tablespoons white miso
3 tablespoons honey
1 tablespoon rice vinegar
1-inch piece fresh ginger, grated
2 large garlic cloves, grated
2 tablespoons olive oil
2 teaspoons hot sauce (sambal oelek or sriracha)
1 large delicata squash (or 2 small), seeded and sliced into half-moons
6 shallots, peeled and chopped
1 tablespoon honey (for vegetables)
1 tablespoon olive oil (for vegetables)
Kosher salt and freshly ground black pepper

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Instructions

Preheat oven to 425°F (220°C).
In a bowl, whisk miso, honey, rice vinegar, ginger, garlic, olive oil, and hot sauce until smooth.
Add chicken thighs to a bowl and coat with the marinade. Let sit for 15–30 minutes (or overnight in the fridge).
On a baking sheet, arrange delicata squash and shallots. Drizzle with 1 tbsp honey and 1 tbsp olive oil. Season with salt and pepper. Toss to coat.
Place chicken thighs skin-side up among the vegetables. Roast for 30–40 minutes or until chicken reaches 165°F and vegetables are caramelized.
Let rest for a few minutes before serving. Spoon pan juices over chicken and vegetables.

Notes

Check chicken around 30 minutes to prevent over-browning. Slice squash slightly thick for better texture. Do not overcrowd the pan to allow even roasting.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Oven Roasted
Cuisine: Fusion

Nutrition

Serving Size: 1 thigh with squash
Calories: 410
Sugar: 9g
Sodium: 670mg
Fat: 25g
Saturated Fat: 6g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 3g
Protein: 29g
Cholesterol: 130mg