Name: Caramelized Miso-Honey Chicken with Roasted Stone Fruit & Toasted Almonds
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken thighs (about 1.5 lbs); 1/4 cup white miso paste; 3 tbsp honey; 2 tbsp rice vinegar; 1 tbsp olive oil; 1 tbsp soy sauce (or tamari for gluten-free); 2 tsp toasted sesame oil; 1/2 tsp freshly ground black pepper; 2 cups mixed California stone fruit (plums, peaches, nectarines), pitted and sliced into thick wedges; 1/2 small red onion, thinly sliced; 2 tbsp sliced almonds; 1/2 cup Greek yogurt (for serving); 2 tbsp chopped fresh mint or basil (for garnish); 1/2 lemon (for finishing squeeze)

Caramelized Miso-Honey Chicken with Roasted Stone Fruit & Toasted Almonds

CookwithNewsletter

This recipe flips high-protein chicken into a sweet-savory spectacle worthy of any dessert lover, thanks to a miso-honey marinade that caramelizes beautifully in the oven. Roasted California stone fruit brings unexpected jammy sweetness and vibrant color, while toasted almonds add that all-important crunch. Greek yogurt gives creamy tang and extra protein, while the fresh herbs and lemon make every bite pop. This dish is a weeknight win: nourishing, bold, and show-stopping with minimal effort—fuel for tomorrow, flavor for tonight.

Ingredients

Instructions

Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
In a large bowl, whisk together the miso, honey, rice vinegar, olive oil, soy sauce, sesame oil, and black pepper until smooth.
Add chicken thighs to the bowl and toss to coat. Let marinate for at least 10 minutes (or up to 1 hour for more flavor).
Arrange chicken thighs and stone fruit wedges on the prepared baking sheet. Tuck in red onion slices around the fruit and chicken. Drizzle any leftover marinade over everything.
Roast for 18-22 minutes, until chicken is nearly cooked through and fruit is deeply caramelized at the edges. For extra caramelization, broil for 2-3 minutes until glossy and golden.
While the chicken roasts, toast sliced almonds in a dry skillet over medium heat, tossing frequently, until golden and fragrant (about 3 minutes). Set aside.
Let chicken rest 2 minutes, then slice or serve whole. Plate with roasted fruit and onions, dollop with Greek yogurt, sprinkle with toasted almonds and fresh herbs. Finish with a squeeze of lemon.
Serve with your favorite grain, greens, or as-is for a protein-packed, flavor-forward meal.