Name: Caramelized Miso-Maple Chicken with Roasted Sweet Potato Medallions
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 pure maple syrup; 1 tbsp soy sauce (or tamari for gluten-free); 1 tbsp rice vinegar; 2 tsp toasted sesame oil (plus extra for finishing); 1 tbsp olive oil (for searing); 2 medium garnet sweet potatoes, peeled and sliced into 1/2-inch rounds; 1 tbsp neutral oil (e.g., avocado or grapeseed); 1/2 tsp kosher salt, divided; 1/2 tsp black pepper, divided; 1/2 cup pomegranate arils (for garnish); 2 scallions, thinly sliced (greens and whites separated); 1/4 cup toasted pumpkin seeds (pepitas)

Caramelized Miso-Maple Chicken with Roasted Sweet Potato Medallions

CookwithNewsletter

Chicken thighs get a luscious upgrade in this weeknight stunner: the miso-maple glaze caramelizes into a sticky, savory-sweet crust reminiscent of your favorite desserts—minus the dairy. Roasted sweet potato medallions offer natural sweetness and crisp edges, echoing the caramelization on the chicken. Each bite is balanced with pops of pomegranate and a toasty crunch from pumpkin seeds, while scallions and sesame oil add brightness and depth. It’s a dinner that feels like a treat yet delivers the high-protein energy you need for tomorrow. The California spirit shines with vibrant produce and bold flavor contrasts.

Ingredients

Instructions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment or foil.
Toss sweet potato medallions with neutral oil, half the salt and pepper. Spread in a single layer on the prepared baking sheet. Roast for 20–25 minutes, flipping halfway, until caramelized and edges are crisp.
While sweet potatoes roast, whisk miso, maple syrup, soy sauce, rice vinegar, and sesame oil in a bowl until smooth.
Pat chicken thighs dry and season with remaining salt and pepper. Heat olive oil in a large oven-safe skillet over medium-high until shimmering.
Add chicken thighs and sear 2–3 min per side until golden. Turn off heat. Spoon miso-maple glaze evenly over the chicken.
Transfer skillet to the oven (alongside sweet potatoes if space allows). Roast chicken for 10–12 min, until cooked through (165°F internal temp) and edges are caramelized.
Rest chicken 3 min, then slice.
Arrange roasted sweet potato medallions on a platter. Top with sliced chicken. Sprinkle with scallion greens, pomegranate arils, and toasted pumpkin seeds. Drizzle with a touch more sesame oil to finish.