Name: Caramelized Miso-Honey Glazed Chicken with Roasted Sweet Potatoes & Crispy Chickpeas
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; 2 tbsp honey; 1 tbsp low-sodium soy sauce; 1 tbsp rice vinegar; 1 tbsp olive oil; 1 tsp toasted sesame oil; 1 large sweet potato, cut into 1-inch cubes; 1 (15-oz) can chickpeas, drained, rinsed, and patted dry; 1 tsp smoked paprika; 1/2 tsp garlic powder; 1/4 tsp cayenne pepper (optional); Kosher salt; Freshly ground black pepper; 2 scallions, thinly sliced; 1 tbsp sesame seeds (optional)

Caramelized Miso-Honey Glazed Chicken with Roasted Sweet Potatoes & Crispy Chickpeas

CookwithNewsletter

This dish reimagines the weeknight chicken dinner by bringing dessert-like techniques—caramelization, layered textures, and a subtle hit of sweetness—into a high-protein, energizing meal. Miso and honey team up to create a glaze that gets sticky and deeply flavorful as it bakes, forming irresistible caramelized edges on juicy chicken thighs. Roasted sweet potatoes add natural sweetness and creamy texture, while crispy chickpeas provide crunch for a play on the crispy/chewy contrast found in great cookies. A sprinkle of scallions and sesame seeds brings color and pop. It's the kind of meal that feels like a treat, but fuels you for tomorrow.

Ingredients

Instructions

Preheat oven to 425°F (218°C). Line a large rimmed baking sheet with parchment paper.
In a small bowl, whisk together miso paste, honey, soy sauce, rice vinegar, olive oil, and sesame oil until smooth. Set aside.
On one side of the baking sheet, toss sweet potato cubes with a drizzle of olive oil, smoked paprika, garlic powder, cayenne (if using), salt, and pepper. Spread into a single layer.
On the other side, spread the chickpeas. Toss with a little olive oil, salt, and pepper. Make sure chickpeas and sweet potatoes are not crowded for optimal crisping.
Pat chicken thighs dry and season lightly with salt and pepper. Place chicken on a separate foil-lined tray or in a large ovenproof skillet. Brush tops with half the miso-honey glaze.
Roast both trays for 12 minutes. Remove chicken, brush with remaining glaze, and return to oven. Toss sweet potatoes and chickpeas for even browning.
Continue roasting everything for another 10-12 minutes, until chicken is deeply caramelized at edges and cooked through (internal temp 165°F), and sweet potatoes are golden and tender. Chickpeas should be crisp.
Let chicken rest for 3-5 minutes. Slice or leave whole. Serve over a bed of roasted sweet potatoes and crispy chickpeas, garnished with scallions and sesame seeds.