Maple Miso Chicken
Sweet, savory, and packed with flavor, this maple miso chicken and carrots is the kind of dinner that makes a simple weeknight meal feel a little fancy. Juicy chicken thighs and tender roasted carrots are coated in a glossy maple miso glaze that caramelizes beautifully in the oven.
The combination of sweet maple syrup, salty umami-rich miso, garlic, and a little tang creates a sauce that is seriously addictive. As the chicken roasts, the carrots soak up all those delicious juices while their edges become perfectly browned. I love serving this dish over rice for a well-rounded weeknight meal.
Why You’ll Love This Recipe
This is an easy one-pan dinner with minimal prep and maximum flavor. Everything goes onto one sheet pan or baking dish, making cleanup a breeze.
The maple syrup adds just enough sweetness to balance the savory miso paste. It’s simple, comforting, and feels like the perfect dinner for fall—but honestly, it’s delicious any time of year.
Maple Miso Marinade
The star of this recipe is the glaze. White miso gives it a mellow, savory depth without overpowering the other ingredients. Maple syrup adds sweetness and helps the chicken and carrots caramelize, while garlic, soy sauce and a splash of rice vinegar round everything out.
For a little heat, you can add a pinch of red pepper flakes or a drizzle of chili crisp before serving.
How to Make Maple Miso Chicken and Carrots
- Start by whisking together the maple syrup, miso, garlic, coconut aminos or soy sauce, rice vinegar, and a little salt.
- Add the chicken thighs and carrots to a sheet pan and toss them with a little olive oil, salt & pepper. Top with the maple miso mixture, making sure everything is well coated. Spread everything out into an even layer so the chicken can roast and the carrots have plenty of room to caramelize.
- Roast until the chicken is golden and cooked through and the carrots are tender. For even more caramelization, finish everything under the broiler for a couple of minutes.
- Spoon some of those delicious pan juices over the chicken before serving and garnish with fresh herbs and sesame seeds.
What to Serve With It
I love serving this over jasmine rice, but it would also be delicious with coconut rice, quinoa, or simply alongside a crisp green salad. The sweet and savory glaze is so good that you’ll want something to soak up every last drop.
A Few Tips
- Use white miso for a milder, slightly sweet flavor
- Chicken thighs work especially well because they stay juicy while roasting
- Add red pepper flakes or chili crisp if you like a little heat.
- Finish with scallions and sesame seeds for freshness and texture
This maple miso chicken and carrots is proof that you don’t need a long ingredient list or hours in the kitchen to make an incredibly flavorful dinner. It’s sweet, savory, sticky, and comforting—and the kind of meal everyone will be reaching for seconds of.
Serve it with:
Crispy Quinoa Kale Salad
Middle Eastern Rice with Noodles
Roasted Cauliflower and Couscous
Maple Miso Chicken and Carrots
Ingredients
- 6-8 boneless chicken thighs
- 1 lb carrots peeled and sliced in half lengthwise. I used petite rainbow carrots
- 1/4 cup olive oil
- Salt & pepper
Maple Miso Marinade
- 1/4 cup coconut aminos or low-sodium soy sauce
- 2 tbsp white miso paste
- 2 tbsp maple syrup
- 1 1/2 tbsp rice vinegar
- 2 cloves garlic minced
- Pinch of salt
Directions
- Preheat the oven to 400 F
- Add the carrots to a baking dish and toss with the olive oil and pinch of salt, reserving some to drizzle over the chicken.
- Add the chicken and drizzle the remaining olive oil with a little salt & pepper.
- Whisk the marinade ingredients together and pour over the chicken and carrots.
- Cover the pan with foil and bake for 45 minutes, then uncover and continue cooking on the top rack of the oven for 30-35 minutes.
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