Miso Roast Chicken with Bok Choy
1
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 2 • Difficulty: Easy
This sheet-pan recipe is simple to prepare but full of flavor, thanks to the high heat of roasting and the combination of grated ginger, garlic, nutty sesame oil, and miso, a savory fermented soybean paste traditional in Japanese cuisine. Miso adds so much complexity and flavor to marinades, dressings, and sauces. Plus, it lasts for at least a year in the fridge. There are red, white, and brown varieties—generally, the darker the color, the more intense the flavor.
Ingredients
Cooking spray
4 spray(s)
White miso
1 Tbsp
Low sodium soy sauce
1 tsp
Minced ginger
1 tsp
Garlic clove
1 clove(s), small, finely chopped
Toasted sesame oil
¼ tsp
Uncooked bone in skinless chicken thigh
12 oz, 2 (6-oz) thighs
Baby bok choy
2 head(s), (about 8 oz total), halved lengthwise
Kosher salt
⅛ tsp
Black pepper
⅛ tsp
Unsalted toasted sesame seeds
1 tsp
Scallions
2 Tbsp, sliced
Instructions
1
Preheat the oven to 425°F. Line a sheet pan with foil and coat with cooking spray.
2
In a small bowl, whisk the miso, soy sauce, ginger, garlic, and oil. Pat the chicken dry and arrange on the prepared pan. Brush the miso on the chicken and coat with cooking spray.
3
Roast the chicken for 15 minutes. Add the bok choy to the pan. Coat the bok choy with cooking spray and season with the salt and black pepper.
4
Roast until the chicken is thoroughly cooked and the bok choy stems are crisp-tender, about 15 minutes. Divide between 2 plates. Sprinkle with the sesame seeds and scallions.
5
Serving size: 1 chicken thigh, 2 baby bok choy halves, ½ tsp sesame seeds, and 1 tbsp scallions
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