An umami-boosting marinade of miso, garlic, ginger and honey does double-duty in this recipe, infusing chicken thighs with an alluringly sweet (but not too sweet) savoriness while priming the skin to char in your June for extra flavor. The sweet potatoes we pair with the succulent, lightly charred chicken have perfectly edible skin, so there’s no need to peel them unless you really feel like it. You can marinate your chicken up to 8 hours for a deeper flavor, but even a 1-hour marinade will make you think you hit the sheet pan dinner jackpot. Use the more mellow white miso for this recipe--you can substitute yellow miso in a pinch, but stay away from any aged, strongly-flavored red or brown rice miso here. To make this gluten-free, be sure to use gluten-free miso and tamari.