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Title: Sheet-Pan Scallion Chicken w/Bok Choy
Categories: Poultry, Vegetables, Herbs, Citrus
Yield: 4 Servings

4 Scallions; trimmed, fine
- chopped, more for garnish
3 tb Dijon mustard
3 tb Minced fresh ginger
2 tb Minced garlic
1 tb White miso paste
2 ts Turbinado or brown sugar
Salt & fresh ground pepper
1/2 c Oil
1 1/2 lb Baby bok choy; halved
Lengthwise
+=OR=+
1 1/2 lb Large broccoli florets
8 Bone-in, skinned chicken
- thighs
Steamed rice or mashed
- potatoes; for serving
Lemon wedges; for serving

Set oven @ 450ºF/232ºC.

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 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.

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.

By: Kay Chun

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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