Equipment
Ingredients
Marinade
- 4 scallions, trimmed and finely chopped
- 45 g dijon mustard
- 23 g ginger, minced
- 18 g garlic, minced
- 17 g white miso
- 9 g turbinado sugar
- 90 ml vegetable oil
- 5 g salt
- 2 g black pepper, freshly ground
Main
- 680 g bok choy, halved lengthwise
- 30 ml vegetable oil
- 8 chicken thighs, skinless
Serving
- 600 g steamed rice
- 1 lemon, cut into wedges
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 1025 kcal
- Protein
- 48 g
- Carbohydrates
- 44 g
- Fat
- 73 g
- Fiber
- 6 g
- Sugar
- 4 g
- Sodium
- 1028 mg
- Saturated Fat
- 13 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 39 g
- Polyunsaturated Fat
- 14 g
- Cholesterol
- 245 mg
- Potassium
- 1095 mg
- Calcium
- 208 mg
- Iron
- 3.9 mg
- Magnesium
- 65 mg
- Phosphorus
- 429 mg
- Zinc
- 4.0 mg
- Vitamin A
- 306 mcg
- Vitamin C
- 79 mg
- Vitamin D
- 0.3 mcg
- Vitamin E
- 7.3 mg
- Vitamin K
- 37 mcg
- Vitamin B6
- 1.0 mg
- Vitamin B12
- 1.6 mcg
- Thiamin
- 0.24 mg
- Riboflavin
- 0.41 mg
- Niacin
- 12.3 mg
- Folate
- 23 mcg
- Water
- 317 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat your oven to 230°C (450°F).
In a mixing bowl, combine the chopped scallions, Dijon mustard, minced ginger, minced garlic, white miso, sugar, salt, and pepper.
Gradually whisk 90ml of vegetable oil into the scallion mixture until the marinade is fully emulsified.
Place the halved bok choy on a rimmed baking sheet, toss with 30ml of oil, and season with salt and pepper.
Season the chicken thighs with salt and pepper and arrange them on top of the bok choy layer.
Spread the scallion-mustard marinade generously over the surface of the chicken thighs.
Roast in the preheated oven for 30 minutes at 230°C (450°F) until the chicken reaches an internal temperature of 74°C (165°F).
Serve the chicken and bok choy over rice or potatoes, drizzling with pan juices and serving lemon wedges on the side.
Chef's Notes
- White miso provides a milder, sweeter profile than red miso, which works best for this glaze.
- Removing the chicken skin allows the marinade to penetrate the meat directly for more flavor.
Storage
Refrigerator: 72 hours — Store in an airtight container.
Freezer: 720 hours — Texture of bok choy may degrade upon thawing.
Reheating: Reheat in a 175°C (350°F) oven until the chicken reaches 74°C (165°F).
Troubleshooting
Bok choy is overly watery or soggy
Cause: The baking sheet was overcrowded, trapping steam
Fix: Drain excess liquid from the pan halfway through cooking
Prevention: Use a large rimmed baking sheet and ensure the bok choy is in a single layer
Miso marinade burns before chicken is cooked
Cause: Sugar content in the marinade caramelizing too quickly at high heat
Fix: Tent the chicken loosely with foil if browning too quickly
Prevention: Ensure the marinade is spread evenly and not pooled in thick clumps
Cultural Context
This dish is a modern fusion creation, blending the umami-rich flavors of Japanese white miso with classic Western ingredients like Dijon mustard and roasted chicken. Sheet pan dinners are a popular weeknight meal solution in contemporary Western cuisine, valued for their convenience and minimal cleanup.
