It used to be that I would get supper on the table anywhere from 5 PM to 5:30 PM. Lately, it’s more like supper at 5:30 or closer to 6 PM. Sometimes, as my husband would say, I go “down the rabbit hole,” meaning I get sidetracked by another interest and delay in preparing supper.
Thank goodness there are some many one pan|skillet|pan meal recipes available these days. Today I prepared another New York Times Cooking recipe for Sheet-Pan Scallion Chicken with Bok Choy. This tangy recipe has you prepare a coating of mustard, miso (I substituted soy sauce), scallions, garlic and ginger that is spread over the chicken before cooking. For the recipe you’ll also need brown sugar or turbinado, salt and pepper, safflower or canola oil, bone-in and skin-on chicken thighs. I used boneless, skinless chicken breasts in place of the thighs.
My husband and I are really enjoy recipes that contain bok choy. What is bok choy? It’s a green leafy vegetable and also known as Chinese cabbage. It’s related to the mustard family such as cabbage, turnips broccoli and kale. Bok choy has a slight peppery flavor. It contains vitamins A (eye health) , C (boosts immune systems) and K (good for bones and heart). It’s also low in calories.
The prep for this recipe is approximately 15 minutes as you will need to finely chop the scallions and ginger and grate and mince the garlic. I used a microplane for the ginger and garlic, making this task a bit easier. Once I had the sauce prepared to go over the chicken, I merely had to clean the bok choy before setting everything over a foil lined, rimmed baking sheet. This helped to make clean up easier for my husband (I cook, he cleans up.)
As this meal is baked in 450° oven, it’s done in just 30 minutes. Make sure your oven is clean if cooking at high temperatures, as you may find your smoke alarm going off. The chicken was delicious! It was moist and succulent. The coating gave the chicken a bit tangy, but didn’t overwhelm it. The juices from the chicken made the bok choy nice and tender. I served brown rice as a side dish. The rice took a bit longer to cook than I anticipated. Overall, we loved this dish.
Sheet-Pan Scallion Chicken with Bok Choy
By Kay Chun
New York Times Cooking
TIME: 45 minutes
“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.”
4 scallions, trimmed and finely chopped (about 1/2 cup), plus more for garnish
3 tablespoons Dijon mustard
3 tablespoons minced fresh ginger (from one 3-inch piece)
2 tablespoons minced garlic
1 tablespoon white miso paste
2 teaspoons turbinado or brown sugar
Kosher salt and freshly ground black pepper
½ cup safflower or canola oil
1 ½ pounds baby bok choy, halved lengthwise, or large broccoli florets
8 bone-in, skin-on chicken thighs (about 3 pounds), skins removed
Steamed rice or mashed potatoes, for serving
Lemon wedges, for serving
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.