Name: Caramelized Miso-Maple Chicken with Roasted Sweet Potatoes & Crunchy Almonds
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken thighs (about 1.5 lbs); 2 tbsp white miso paste (ensure gluten-free if needed); 2 tbsp pure maple syrup; 2 tbsp olive oil, divided; 1 tbsp apple cider vinegar; 1 tbsp Dijon mustard; 1 garlic clove, finely grated; 1/2 tsp smoked paprika; 1/2 tsp kosher salt, plus more to taste; 1/4 tsp freshly ground black pepper; 2 medium sweet potatoes, cut into 1/2-inch cubes; 1/3 cup raw almonds, coarsely chopped; 1/4 cup thinly sliced scallions (greens only); 1 tsp sesame seeds (optional)

Caramelized Miso-Maple Chicken with Roasted Sweet Potatoes & Crunchy Almonds

CookwithNewsletter

This high-protein, dairy-free dinner turns up the weeknight excitement by borrowing the caramelization tricks of great desserts. Miso and maple syrup create glossy, sticky edges on juicy chicken thighs, while roasted sweet potatoes and almonds echo the sweet-salty crunch of a streusel. A splash of cider vinegar and Dijon ensures balance—think the tang that keeps desserts from cloying. This sheet pan meal is easy enough for Wednesday, but the pops of texture and shimmering, caramelized finish guarantee it feels like a reward as much as rocket fuel for tomorrow. It’s healthy, indulgent, and surprisingly craveable.

Ingredients

Instructions

Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
In a large bowl, whisk together the miso, maple syrup, 1 tbsp olive oil, apple cider vinegar, Dijon, garlic, smoked paprika, salt, and pepper until smooth.
Pat chicken thighs dry. Add to the bowl and toss to coat thoroughly. Let marinate while you prep vegetables (5-10 minutes).
Toss sweet potato cubes with remaining 1 tbsp olive oil and a big pinch of salt. Spread on one side of the sheet pan. Scatter chopped almonds on top of potatoes for crunchy texture and nutty flavor.
Arrange marinated chicken thighs on the other side of the baking sheet. Spoon any extra marinade over the chicken.
Roast for 20 minutes. Flip chicken and gently toss sweet potatoes. Roast for another 8-12 minutes, until chicken is deep golden with caramelized edges and sweet potatoes are tender.
Broil for 1-2 minutes (watch closely!) to intensify caramelization on the chicken and nuts, if desired.
Rest chicken 5 minutes. Slice and serve over roasted sweet potatoes. Sprinkle with scallions and sesame seeds to finish.