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Pre-heat oven to 425°F.
In a large bowl, toss together all vegetables with olive oil, salt and pepper.
Arrange in a large baking dish or on a sheet pan.
Blot chicken thighs with a paper towel to dry. Brush tops thighs with oil, sprinkle with salt and pepper.
Arrange chicken thighs over vegetables in baking dish, or on a second sheet pan (see *notes).
Roast for 45-55 minutes, until chicken is golden and potatoes are cooked through to an internal temperature of 165°F.
While chicken and vegetables are roasting, prepare the honey-miso butter.
Melt the butter in a microwave-safe dish, then stir in the miso, honey, sesame oil and pepper. Set aside until chicken and vegetables are ready.