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

Miso-Rubbed Roast Chicken with Roasted Bok Choy

Total Time
40 min
10 min
30 min
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.


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(s)

12 oz, 2 (6-oz) thighs

Baby bok choy

2 head(s), (about 8 oz total), halved lengthwise

Kosher salt


Black pepper


Unsalted toasted sesame seeds

1 tsp

Uncooked scallion(s)

2 Tbsp, sliced


  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