Sheet-Pan Scallion Chicken With Bok Choy

• servings: Yield: 4 servings
• total time: 45 minutes

Ingredients

4 scallions, trimmed and finely chopped (about ½ cup), plus more for garnish

3 tablespoons Dijon mustard

3 tablespoons minced fresh ginger (from one 3-inch piece)

2 tablespoons minced garlic

1 tablespoon white miso paste

2 teaspoons turbinado or brown sugar

Kosher salt and freshly ground black pepper

½ cup safflower or canola oil

1½ pounds baby bok choy, halved lengthwise, or large broccoli florets

8 bone-in, skin-on chicken thighs (about 3 pounds), skins removed

Steamed rice or mashed potatoes, for serving Lemon wedges, for serving

Directions

Step 1

Heat oven to 450 degrees. In a small bowl, combine scallions, mustard, ginger, garlic, miso, sugar, 1 teaspoon salt, ½ teaspoon pepper and 6 tablespoons of the oil. Mix well.

Step 2

On a rimmed baking sheet, toss bok choy with the remaining 2 tablespoons oil and season with salt and pepper, then spread in an even layer. Season chicken with salt and pepper, arrange on top of bok choy and rub chicken all over with the scallion-mustard marinade.

Step 3

Roast until chicken is cooked through and vegetables are tender, about 30 minutes.

Step 4

Serve chicken and vegetables over rice or mashed potatoes. Spoon pan juices o chicken and garnish with scallions. Serve with lemon wedges.

Notes

Recommend starting the chicken 7 min ahead to not overcook the veggies

Use chicken thighs with boneless

Double the sauce

Or marinate bonelesschicken thighs for a day ahead of time

If trying to carmelize the extra sauce after chicken is done only do it for 2 min. I did 7 and burnt the entire pan (at450)

I could use more veggies. Maybe cook broccoli on the side and add to whoever wants it