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     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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