Miso-Maple Sheet-Pan Chicken With Brussels Sprouts Recipe • 5★

Updated March 2, 2025

Armando Rafael for The New York Times. Food Stylist: Simon Andrews.

Doused in a sweet and salty marinade, this roasted maple-miso chicken with Brussels sprouts is as doable as it is delicious. With less than 15 minutes at a high temperature, the cubed chicken develops a sticky, shiny, slightly charred exterior, while maintaining a tender and juicy interior. Brushing the chicken mid-bake with marinade might seem a little fussy, but those sweet, caramelized pockets of flavor on top of the chicken are a worthy reward. If you’re looking for some additional brightness, top the chicken with a squeeze of lemon juice or a splash of rice vinegar. Serve over a bowl of rice or polenta.

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⅓ cup white miso

⅓ cup maple syrup

⅓ cup extra-virgin olive oil

1 teaspoon ground cumin

12 ounces Brussels sprouts, trimmed and halved

3 to 4 chicken breasts (about 2 pounds), cut into 1 ½-inch cubes (6 to 8 pieces per breast), patted dry

Step 1Heat the oven to 425 degrees. Line a baking sheet with aluminum foil.

Heat the oven to 425 degrees. Line a baking sheet with aluminum foil.

Step 2To a medium bowl that is large enough to fit the chicken and Brussels sprouts, add the miso, maple syrup, olive oil and cumin; whisk until emulsified. Set aside and reserve a scant ¼ cup (about 3 tablespoons) of the mixture for later. Add the Brussels sprouts and chicken to the bowl and toss to coat using a flexible spatula.

To a medium bowl that is large enough to fit the chicken and Brussels sprouts, add the miso, maple syrup, olive oil and cumin; whisk until emulsified. Set aside and reserve a scant ¼ cup (about 3 tablespoons) of the mixture for later. Add the Brussels sprouts and chicken to the bowl and toss to coat using a flexible spatula.

Step 3Add everything to the baking sheet, arranging everything in a single layer. Scrape any marinade left in the bowl over the mixture on the baking sheet.

Add everything to the baking sheet, arranging everything in a single layer. Scrape any marinade left in the bowl over the mixture on the baking sheet.

Step 4Bake for 8 minutes. Remove the baking sheet from the oven and daub the reserved 3 tablespoons marinade on top of the chicken and Brussels sprouts. Return the pan to the oven and continue baking for 4 minutes more.

Bake for 8 minutes. Remove the baking sheet from the oven and daub the reserved 3 tablespoons marinade on top of the chicken and Brussels sprouts. Return the pan to the oven and continue baking for 4 minutes more.

Step 5Heat the broiler. Place the baking sheet right underneath it and broil for 1 to 2 minutes, until chicken is cooked through and slightly charred on top. Serve warm.

Heat the broiler. Place the baking sheet right underneath it and broil for 1 to 2 minutes, until chicken is cooked through and slightly charred on top. Serve warm.

This is definitely going in my “stupid easy weeknight dinners” folder. Wow! Terrific. I used store-bought halved Brussels sprouts and pre-cut chicken breast so my prep time was maybe 5 minutes. Really tender, juicy chicken with a sweet, umami, salty exterior. I particularly enjoyed the charred bits on the Brussels sprouts. Served it over white rice. Will definitely be making this again and again!

Parchment Paper + Broiler= Fire

Like so many other people who 'alter' the NYT recipes, I had uncooked salmon in the fridge, so...Terrific combo. Next time I'm going to use thighs and broccoli.

Too saucy for our tastes. Doubling the veg may help.

Cooked this as directed for the first time last night. It was fine, not great. I prefer a little more spice, and would also recommend using chicken thighs over breasts. Thighs would be a lot more forgiving in a 425 degree oven.

Based on many reviews, here are my adaptations yes, I know it’s not the same recipe but I highly recommend. Halved the oil and maple syrup. Added: garlic powder Onion powder Curry powder Fresh ginger Aleppo pepper Red pepper flakes Sesame oil Used on whole chicken pieces. Rubbed on top and under skin. Really tasty!!!

Source: https://cooking.nytimes.com/recipes/1025873-miso-maple-sheet-pan-chicken-with-brussels-sprouts