Sheet-Pan Scallion Chicken With Bok Choy
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
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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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- 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.
- 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.
- Step 3
Roast until chicken is cooked through and vegetables are tender, about 30 minutes.
- 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.
Private Notes
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Cooking Notes
tara
Used boneless skinless chicken thighs so only cooked for 20 minutes
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
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!
Leanne
Who knew ginger would pair so well with Dijon Mustard? I used skin-on bone-in thighs and rubbed some of the marinade under the skin. I had no scallions so I substituted minced shallots, which were great. I did put the thighs under the broiler for a few minutes after baking. Enthusiastic thumbs up for a weeknight dinner.
brianna
really good and easy - used soy sauce instead of miso paste but still came out really well
Russell
Follow-up: I DO NOT suggest cooking with the skin-on (and I love crispy skin). The sauce, if coated all over thigh by dipping thigh into a large bowl with sauce (vs recipe's suggestion to pat on top of thighs in pan before cooking) will preserve moisture and still give you a great semi-crust. Cooking with the skin-on will NOT bring the flavors into the chicken. Trust me...it's a great recipe but is not intended to be skin-on!
Mercy
The chicken was pretty good but the bok choy was really burned after 30 minutes in the oven on 450 degrees.
Russell
I cook, a lot. This dish IS amazing...incredibly good and super easy. After mixing the sauce/coating, I put sauce into a large bowl and dipped individual thighs to coat it well before placing chicken on sheet pan. I did not cook lemon wedges, but saved them to squeeze fresh over plated chicken (adds another dimension on flavor). Use bone-in thighs to preserve flavor and moisture (vs boneless filets), trimming excess fat when removing skin. MAKE THIS NOW! Happy Holidays
Anne NYC
I make the marinade of scallions, mustard, ginger, etc., in a large ziplock baggie. I seal the bag and smoosh it all around with my fingers. They I drop the chicken pieces into the bag, reseal it, smoosh it all around some more until the pieces are coated. Then I proceed with the bok choy etc in the sheet pan. Saves a lot of clean up -- no bowl to clean up, and you can pop the sealed bag with chicken in fridge for awhile to finish the marinade.
Toni
This will be a staple for us. It was delicious. I added cashews on top and used broccoli instead of bok choy. This Dijon mixture is the bomb and so versatile. I will use it for so many more recipes.
Heidi
We tried this with broccoli instead of bok choy, and while the chicken was excellent, the broccoli stole the show. I wondered if the temp and duration was going to give me burned veg but that didn't happen at all. Roasted at 450 for close to 40 minutes. Yum!
Carol
I’d seriously double the marinade. Also, making it with haddock right now
DanKC
Best sheet pan chicken recipe I have cooked. The miso Dijon spread was incredibly flavorful and loved how juicy it made the thighs. I had only two large bone in thighs on hand so I removed the skin, halved the spread but used all the organic baby bok choy. I had some Yukon gold potatoes so I cut them up and put them on one side of my sheet pan. The potatoes were a delicious addition as they soaked up the flavors of the chicken and spread but crisped up with high heat.
ptaylor
Double veggies. Added a little sesame oil.
J
I used celery stalks, leaves and all in place of the bok choy and it was delicious.
Betsey ,
Made this with boneless skinless breasts and regular (not baby) bok choy. 30 minutes at 425 was perfect. I want to turn the marinade into a salad dressing.
MKR
The marinade is delicious. I used 1 lb. of boneless skinless chicken breast, baked at 425 for 25 minutes. Squeeze the lemon juice all over when it's just out of the oven.
Stephanie R
You can use head cabbage for the this recipe, and it works well. I gave the cabbage a little head start (about five minutes) before adding the chicken. I don't think this recipe generates enough liquid or juice to warrant rice or potatoes as an accompaniment though. It's a keeper.
Patty S
I added quartered pears with the Bok choy and didn’t serve with potatoes/rice. Excellent balance to the bitterness of the boy choy
denise
June 2024. Made with skinless boneless thighs. Really good. Sauce was good. Cooked chicken first then added the bok choy . It was still crunchy.
Brian
Made with Gai lan and whole chicken tenders. Toasted anchovies, minced garlic and minced ginger for marinade (substituted shallots for green onions.) Roasted stems of Gai lan and sliced cubanelle peppers with chicken for 15 min then layered leafy portion of the Chinese brocoli under the chicken for another 7-8 minutes. Very satisfying. Next time will add red pepper flakes to marinade.
Moi
Yum
tatjana
i made this today for the first time, and really love the recipe. now i know what to do with bok choy. followed the recipe to a tee, except: i used a handheld blender to puree the marinade. added the chicken and spooned the entire bowl over the bok choy. the marinade browned so nicely over both chicken and bok choy.
L.C.
Highly recommend substituting with cabbage. Does not burn as easily as the bok choy, caramelizes nicely, and absorbs the sauce well. This is DELISH. Made one day with chicken, then the next with salmon. Will be eating regularly.
Emma S
I made this in a dutch oven instead of on a sheet pan, and the moisture & juices made an incredible broth at the bottom of the pot that I slurped up so delightedly… highly recommend
Lizzie
Pretty tasty! Served over cauli rice with similar aromatics + toasted sesame seeds mixed in while hot. I thought the lemon squeeze was unnecessary.
RhodyDave
This was fantastic! Goes together fast, cooks fast, tastes great, and I’m a tough grader! I used four largish bone/skin thighs and four halved Bok Choys. Omitted salt and pepper from baste (not very Asian) and instead added two Tb of light soy sauce and a heaping Tb of Chili paste. Then generously brushed baste on bed of Bok Choy, and both sides of thighs. In a half-hour, skin browned, (did not remove) thighs were at 160, and Bok Choy was cooked, even a little too wilted. Def make again!
Tom
the recipe asks for skin off thighs but in the body of the description it says, "..for skinless chicken thighs." Which is it?
Sonya
I've made this recipe many times, we absolutely love it. Today I finally figured out how not to burn the Bok Choy. I marinaded the chicken in the tub, and preheated the oven to 400 instead of 450. Baked for 20 minutes, flipped the chicken, baked for 15 more minutes. Everything cooked evenly, and was to die for!
Karen Egee
I made it sort of from the recipe but we didn't have scallions so i found another recipe where you first start to caramelize cut up onions on the sheet pan, and this recipe also includes putting slices of lemons around. Once the onions were partly caramelized i put the bok choy over them, embedded the sauce coated chicken and baked it. It was amazing!!!
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