Ingredients

• 1 (1") piece ginger, peeled, grated or finely chopped
• 3 cloves garlic, grated or finely chopped
• 2 tbsp. chili crisp, plus more for serving
• 2 tbsp. honey
• 2 tbsp. white miso paste
• 1 tbsp. rice wine vinegar
• 1 tbsp. plus 1 tsp. neutral oil, divided
• 1 lb. sweet potatoes, peeled, cut into 3/4" pieces
• 2 small shallots, quartered
• 4 bone-in, skin-on chicken thighs (about 2 lb.)
• Kosher salt
• Freshly ground black pepper
• Chopped fresh cilantro, for serving

Instructions

1. Arrange a rack in center of oven; preheat to 425°. Place a baking sheet on rack to preheat.
2. In a small bowl, combine ginger, garlic, chili crisp, honey, miso, vinegar, and 1 Tbsp. oil. In a large bowl, combine potatoes and shallots. Add half of miso mixture; season with salt. Toss until coated.
3. Carefully remove baking sheet from oven. Drizzle with remaining 1 tsp. oil. Arrange vegetables in an even layer on sheet.
4. Pat chicken dry; generously season both sides with salt and pepper. Transfer to a large bowl and add remaining miso mixture. Toss until coated. Arrange on sheet skin side up with potatoes in a single layer.
5. Bake, rotating sheet halfway through, until an instant-read thermometer inserted into thickest part of chicken registers 165° and potatoes are cooked through and starting to caramelize, 30 to 35 minutes.
6. Turn on broiler. Broiler, watching closely, until chicken skin is starting to brown, 2 to 3 minutes. Top with cilantro and chili crisp.