Sheet-Pan Scallion Chicken With Bok Choy

By Kay Chun

Updated Nov. 12, 2020

Sheet-Pan Scallion Chicken With Bok Choy
Johnny Miller for The New York Times. Food Stylist: Susan Spungen.
Total Time
45 minutes
Rating
5(5,499)
Comments
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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, but broccoli florets also work well here. Turn leftovers into chicken salad sandwiches for lunch the next day: Simply pick the meat off the bones, chop the bok choy and mix it with some olive oil, lemon juice and chopped celery or fresh herbs.

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Ingredients

Yield:4 servings
  • 4scallions, trimmed and finely chopped (about ½ cup), plus more for garnish
  • 3tablespoons Dijon mustard
  • 3tablespoons minced fresh ginger (from one 3-inch piece)
  • 2tablespoons minced garlic
  • 1tablespoon white miso paste
  • 2teaspoons turbinado or brown sugar
  • Kosher salt and freshly ground black pepper
  • ½cup safflower or canola oil
  • 1½pounds baby bok choy, halved lengthwise, or large broccoli florets
  • 8bone-in, skin-on chicken thighs (about 3 pounds), skins removed
  • Steamed rice or mashed potatoes, for serving
  • Lemon wedges, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

900 calories; 68 grams fat; 13 grams saturated fat; 0 grams trans fat; 34 grams monounsaturated fat; 16 grams polyunsaturated fat; 28 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 44 grams protein; 1465 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.

  2. 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.

  3. Step 3

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

  4. Step 4

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

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Ratings

5 out of 5
5,499 user ratings
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Comments

Katy

Such a unique and delicious flavor! No one knows what it is. After making this 3 times, from now on I will- Use 2 sheet pans Put all the chicken on one and give it a 10 min head start. Arrange vegetables on the other sheet pan. Pull out chicken from oven and place on top of veggies with any of the cooking juices. Bake another 10-15 min til done This should eliminate the overcooked book Choi or whatever veg you chose

tara

Used boneless skinless chicken thighs so only cooked for 20 minutes

Karen

I made this mostly as described, except I halved everything but the bok choy and used boneless, skinless chicken thighs. This is what "fusion" food is supposed to be. It doesn't taste like "Asian food with a bit of something", or like "French cooking with a twist". One doesn't really taste the dijon, the ginger, the garlic, or the miso. It doesn't taste specifically salty, or spicy, or sweet. One tastes only the "umami" - the savory combination of all of the above. Delicious and easy! Bravo!

Alyson

I had left over sauce after making it with chicken… I added extra scallions and baked it over salmon. WOW!! Perfect mix of flavors, liked it better than with chicken.

Cam

I accidentally used shallots instead of scallions and honestly it was awesome!

Eleanor

I make the sauce as written but do it in a food processor, and then I cut up 2-3 heads of broccoli, toss with oil and salt and pepper, and then create a layer in a 9 x 13 casserole dish. 1 - 1.5 lbs boneless skinless thighs go directly on top of the broccoli, fanned out to cover as much area as possible. Add sauce to one side of thighs, flip, sauce the other side and use remaining sauce to cover any visible broccoli. Bake maybe 20-30 minutes or until chicken is done and broccoli softened and browned to your liking, and serve over brown rice. Absolutely delicious, every time.

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