Name: Caramelized Maple-Miso Glazed Chicken Thighs with Roasted Sweet Potato Medallions
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1.5 lbs boneless, skinless chicken thighs (about 8 pieces); 2 tbsp white miso paste (chickpea miso, to avoid soy); 2 tbsp pure maple syrup; 1 tbsp apple cider vinegar; 1 tbsp olive oil; 1 tsp smoked paprika; 1/2 tsp kosher salt; 1/4 tsp black pepper; 2 medium sweet potatoes, peeled and sliced into 1/2-inch rounds; 1 tbsp olive oil (for potatoes); 1/4 tsp cinnamon; 1/4 tsp sea salt (for potatoes); 2 tbsp pumpkin seeds, toasted; Fresh mint or basil leaves, for garnish (optional)

Caramelized Maple-Miso Glazed Chicken Thighs with Roasted Sweet Potato Medallions

CookwithNewsletter

This dinner turns chicken thighs into weeknight gold by borrowing the best of dessert techniques—think sticky maple glaze, caramelized edges, and a warm, sweet hit from roasted sweet potatoes. The secret is a quick marinade of chickpea miso (so, no soy!), maple, and apple cider vinegar that both seasons and tenderizes the chicken, before roasting at high heat for deep flavor and satisfying texture. Paired with cinnamon-dusted sweet potato medallions and a crunch of toasted pumpkin seeds, this dish is equal parts protein boost and soul-soothing treat—guaranteed to power you through tomorrow's energy dip with a smile.

Ingredients

Instructions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together chickpea miso, maple syrup, apple cider vinegar, 1 tbsp olive oil, smoked paprika, salt, and black pepper until smooth.
Pat chicken thighs dry and add to the bowl, tossing to coat well. Let marinate for at least 10 minutes while you prepare the potatoes.
Arrange sweet potato rounds on half of the baking sheet. Drizzle with 1 tbsp olive oil, sprinkle with cinnamon and sea salt, and toss to coat. Spread in a single layer.
Arrange marinated chicken thighs on the other half of the baking sheet. Reserve any extra marinade.
Roast for 18 minutes. Remove from oven, brush chicken with reserved marinade, and return to oven for 7-10 more minutes, or until chicken is deeply caramelized at the edges and cooked through (internal temp 165°F). Sweet potatoes should be golden and caramelized.
Scatter pumpkin seeds over the sweet potatoes. Garnish with torn mint or basil leaves if desired. Serve everything hot, spooning pan juices over chicken and potatoes for a glossy, craveable finish.