45 minutes
A delicious and easy-to-prepare sheet-pan chicken dish with bold flavors from scallions, ginger, garlic, and miso, served with roasted bok choy and your choice of steamed rice or mashed potatoes.
Scallions, trimmed and finely chopped
cups
tablespoons
Fresh Ginger, minced
tablespoons
Garlic, minced
tablespoons
tablespoons
teaspoons
teaspoons
teaspoons
tablespoons
Baby Bok Choy, halved lengthwise
0 lb
Chicken Thighs, bone-in, skin-on, skins removed
0 lb
Steamed Rice
to serve
to serve
1. Preheat Oven
Preheat your oven to 450 degrees Fahrenheit. This high heat will help to roast the chicken and vegetables, giving them a nice caramelized finish.
2. Prepare Marinade
In a small bowl, combine the finely chopped scallions, Dijon mustard, minced ginger, minced garlic, white miso paste, turbinado sugar, 1 teaspoon of kosher salt, 0.5 teaspoon of freshly ground black pepper, and 6 tablespoons of safflower oil. Mix everything together until you have a smooth, well-combined paste.
3. Prepare Bok Choy
Place the halved baby bok choy on a rimmed baking sheet. Drizzle 2 tablespoons of safflower oil over the bok choy, and season with a pinch of kosher salt and black pepper. Toss everything together until the bok choy is evenly coated, then spread it out in an even layer on the baking sheet.
4. Prepare Chicken
Season the chicken thighs with kosher salt and black pepper, and place them on top of the bok choy on the baking sheet. Generously rub the scallion-mustard marinade all over the chicken thighs, ensuring they are well-coated.
5. Roast Chicken and Vegetables
Place the baking sheet in the preheated oven and roast for about 30 minutes, or until the chicken is cooked through and the vegetables are tender.
6. Serve
Serve the chicken and vegetables over steamed rice or mashed potatoes. Spoon some of the delicious pan juices over the top, and garnish with additional chopped scallions. Serve with lemon wedges on the side for a bright, zesty finish.
Brush the glaze on fish fillets and bake or broil until caramelized.
Cut the chicken into bite-sized pieces, stir-fry with vegetables, and toss with the glaze.
Marinate and glaze firm tofu or tempeh, then bake or pan-fry as a vegetarian alternative.
Incorporate orange or yuzu zest and juice for a citrusy twist.
Glaze salmon fillets for a pescatarian option.
Start with high-quality, organic chicken if possible and look for artisan or traditionally fermented miso for the best flavor.
Sear the chicken in a hot pan before baking to develop a rich, caramelized crust.
Marinate in the ginger-miso mixture for at least 30 minutes to a few hours, or overnight for better flavor infusion.
Let the chicken rest after cooking before slicing to allow juices to redistribute.
Taste and adjust your miso glaze, considering the saltiness of the miso and potentially adding acid like rice vinegar or lemon juice.
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