MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Sheet-Pan Scallion Chicken With Bok Choy
 Categories: Poultry, Vegetables, Herbs, Citrus
      Yield: 4 Servings

      4    Scallions; trimmed, fine
           - chopped, more for garnish
      3 tb Dijon mustard
      3 tb Fresh ginger; minced
      2 tb Garlic; minced
      1 tb White miso paste
      2 ts Turbinado or brown sugar
           Salt & fresh ground pepper
    1/2 c  Oil
  1 1/2 lb Baby bok choy; halved
           Lengthwise -OR-
  1 1/2 lb Large broccoli florets
      8    Bone-in, skinned chicken
           - thighs
           Steamed rice or mashed
           - potatoes; for serving
           Lemon wedges; for serving

  Set oven @ 450°F/232°C.

  In a small bowl, combine scallions, mustard, ginger, garlic, miso,
  sugar, 1 ts salt, 1/2 ts pepper and 6 tb of the oil. Mix well.

  On a rimmed baking sheet, toss bok choy with the remaining 2 tb 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.

  Roast until chicken is cooked through and vegetables are tender,
  about 30 minutes.

  Serve chicken and vegetables over rice or mashed potatoes. Spoon
  pan juices over the chicken and garnish with scallions. Serve with
  lemon wedges.

  Recipe by Kay Chun

  RECIPE FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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