American · Mains
Sheet-Pan Scallion Chicken With Bok Choy
This weeknight sheet-pan chicken dinner makes exciting use of refrigerator staples. A fun mash-up of mustard, miso, scallions, garlic and ginger creates a zesty coating for skinless chicken thighs. The flavors soak into the chicken as it roasts, and the thighs are left on the bone to keep the meat juicy. The chicken cooks atop a bed of fresh bok choy, which picks up the rich aromatics of the pan juices.
Ingredients
Serves 4- 4scallions, trimmed and finely chopped , plus more for garnish
- 3 tbspDijon mustard
- 3 tbspminced fresh ginger (from one 3-inch piece)
- 2 tbspminced garlic
- 1 tbspwhite miso paste
- 2 tspturbinado or brown sugar
- Kosher salt and freshly ground black pepper
- ½ cupsafflower or canola oil
- 11 lbbaby bok choy, halved lengthwise, or large broccoli florets
- 8bone-in, skin-on chicken thighs , skins removed
- Steamed rice or mashed potatoes, for serving
- Lemon wedges, for serving
Method
- 01
Heat oven to 450 degrees. In a small bowl, combine scallions, mustard, ginger, garlic, miso, sugar, 1 tsp salt, ½ tsp pepper and 6 tablespoons of the oil. Mix well.
- 02
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.
- 03
Roast until chicken is cooked through and vegetables are tender, about 30 minutes.
- 04
Serve chicken and vegetables over rice or mashed potatoes. Spoon pan juices over the chicken and garnish with scallions. Serve with lemon wedges.