Photo of Miso-Rubbed Roast Chicken with Roasted Bok Choy by WW

Miso-Rubbed Roast Chicken with Roasted Bok Choy

Points® value
Total Time
40 min
10 min
30 min
This sheet pan chicken dinner is full of flavor thanks to the high heat of roasting, grated ginger, nutty sesame oil, and miso, a fermented soybean paste traditional in Japanese cuisine. Keep miso paste in the fridge indefinitely and use it in marinades, glazes, salad dressings, and pan sauces. There are white, red, and brown varieties. We’ve called for white, the mildest of the bunch.


Cooking spray

4 spray(s)

White miso

1 tbsp(s)

Low sodium soy sauce

1 tsp(s)

Minced ginger

1 tsp(s)


1 clove(s), small, finely chopped

Toasted sesame oil

¼ tsp(s)

Uncooked bone-in skinless chicken thigh

12 oz, 2 (6-oz) thighs

Baby bok choy

2 head(s), (about 225 g [8 oz] total), halved lengthwise

Table salt


Black pepper


Unsalted toasted sesame seeds

1 tsp(s)

Uncooked scallions

2 tbsp(s), sliced


  1. Preheat oven to 425°F. Line rimmed baking sheet with aluminum foil; coat foil with cooking spray.
  2. In small bowl, combine miso, soy sauce, ginger, garlic, and sesame oil. Pat chicken dry, and arrange on prepared pan. Rub or brush miso mixture over tops of chicken. Coat chicken with cooking spray.
  3. Roast 15 minutes. Add bok choy to pan; coat bok choy with cooking spray and sprinkle with salt and pepper.
  4. Roast until chicken is thoroughly cooked and bok choy stems are crisp-tender, about 15 minutes more. Transfer to plates and sprinkle with sesame seeds and scallions.
  5. Per serving: 1 piece chicken, 2 halves baby bok choy, ½ tsp sesame seeds, 1 tbsp scallions.