Ingredients
Scallion Chicken with Bok Choy
- 4 scallions, trimmed and finely chopped (about 1/2 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
- 1/2 cup safflower or canola oil
- 1 1/2 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
Scallion Chicken with Bok Choy
- Heat oven to 450 degrees. In a small bowl, combine scallions, mustard, ginger, garlic, miso, sugar, 1 teaspoon salt, 1/2 teaspoon pepper and 6 tablespoons of the oil. Mix well.
- On a rimmed baking sheet, toss bok choy with the remaining 2 tablespoons oll 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.
- Roast until chicken is cooked through and vegetables are tender, about 30 minutes.
- Serve chicken and vegetables over rice or mashed potatoes.
- Spoon pan juices over the chicken and garnish with scallions. Serve with lemon wedges.