Name: Caramelized Miso-Honey Chicken with Roasted Sweet Potatoes and Crunchy Almond Gremolata
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 (gluten-free); 2 tbsp honey; 2 tbsp olive oil, divided; 1 tbsp rice vinegar; 1 tsp toasted sesame oil; 1 1/2 lbs sweet potatoes, peeled and cut into 1-inch cubes; 1/2 tsp kosher salt, divided; 1/4 tsp black pepper; 2 tbsp sliced almonds; 1 lemon, zested; 2 tbsp fresh parsley, finely chopped; 2 scallions, thinly sliced; 1/2 cup Greek yogurt (for dolloping, optional)

Caramelized Miso-Honey Chicken with Roasted Sweet Potatoes and Crunchy Almond Gremolata

CookwithNewsletter

This dinner reimagines high-protein cooking by channeling the magic of dessert: sticky-sweet miso-honey glaze caramelizes into golden edges on juicy chicken thighs, while sweet potatoes roast into creamy bites. A zippy, crunchy almond gremolata brings freshness and a satisfying nutty crackle, inspired by the best dessert toppings. The result is a plate that looks like comfort food, tastes like a treat, and fuels you with balanced protein, slow carbs, and vibrant flavor. Make every bite a reward—then tackle tomorrow with gusto!

Ingredients

Instructions

Preheat oven to 425°F (218°C). Line a large baking sheet with parchment paper.
In a small bowl, whisk together miso, honey, 1 tbsp olive oil, rice vinegar, and sesame oil until smooth.
Pat chicken thighs dry. Place in a bowl and pour half of the miso-honey mixture over them. Toss to coat evenly and marinate while prepping veggies (10 minutes minimum, up to 30 minutes). Reserve the other half of the sauce.
Spread sweet potato cubes on the prepared baking sheet. Drizzle with remaining 1 tbsp olive oil, sprinkle with 1/4 tsp salt and pepper. Toss to coat, then push to one side of the sheet.
Arrange marinated chicken thighs on the other half of the baking sheet. Brush with any excess marinade from the bowl.
Roast for 20 minutes. Remove pan, brush chicken with half of the reserved miso-honey sauce, flip sweet potatoes, and return to oven for another 8-10 minutes until chicken is caramelized at the edges and potatoes are tender.
Meanwhile, make the almond gremolata: In a small dry skillet over medium heat, toast sliced almonds until golden and fragrant (2-3 minutes). Cool slightly, then combine with lemon zest and parsley in a bowl. Stir in a pinch of salt.
When chicken is done, let rest 3 minutes. Slice chicken if desired. Toss sweet potatoes with scallions.
Divide sweet potatoes and chicken among plates. Drizzle over remaining miso-honey sauce. Sprinkle generously with almond gremolata. Dollop Greek yogurt on the side if using.