Sheet Pan Chicken Thighs w/ Miso & Ginger

Everyone loves a one step sheet pan dinner.  The first time I mad this dish I placed it on the table but stepped outside for a moment to grab some waters for dinner.  All of a sudden I heard my husband exclaim, “OMG!!!  Marla!!!  This is DEEEEELIIICOUS!”  I could not believe it.  I realized that what really got his attention is that I was cooking with 2 flavors that I rarely have ever cooked with before.  One is Miso and the other is ginger!!!  Needless to say, it was a hit and now it is one of our most requested dinner staples.  I hope you enjoy!!!

Serves:

4-6

Total Time:

45 minutes

To Make

Ingredients:

  • 5 scallions, trimmed and finely chopped
  • 4 Tbs. Stone ground Dijon mustard
  • 3 Tbs. grated fresh ginger
  • 2 Tbs. minced Garlic
  • 5 Tbs. white miso
  • 2 Tbs. fresh squeezed orange juice
  • 1 Tbs. orange zest
  • Kosher salt and freshly ground black pepper
  • 2/3 cup olive oil
  • 5 Lbs. of bok choy cut length wise in quarters
  • 6 carrots cleaned and unpeeled sliced thin on the diagonal
  • 1 fennel bulb chopped coarsely
  • Sauteed riced cauliflower, rice or potatoes (Chef’s choice)

Directions:

Pre heat oven to 450 degrees

In a glass bowl, combine the scallions, mustard, ginger, garlic, miso, orange juice, orange zest, 1 tsp salt, ½ teaspoon fresh ground black pepper and ½ c. of olive oil.  Mix well with a whisk.

 On a rimmed baking sheet covered in parchment paper or a silicone mat, toss the bok choy, carrots and fennel with the remaining olive oil and season with salt and pepper.  Spread all veggies evenly in one layer on the sheet pan.  Season chicken with the salt and pepper, place on top of the sheet pan vegetables and rub chicken all over with the ginger-miso marinade.

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

Serve chicken and vegetables over the riced cauliflower, rice or mashed potatoes and spoon the pan juices over the chicken and garnish with scallions.  Enjoy!

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Serves:

6– 8

Total Time:

1 hour & 15 minutes

To Prepare

Ingredients:

  • 1 package frozen Pepperidge Farm puff pastry, defrosted

  • 1/4 cup store bought pesto

  • 1/2 cup crumbled goat cheese

  • 1/4 cup finely chopped sundried tomatoes in oil, drained

  • 1/4 cup toasted pine nuts

  • Kosher salt

Directions:

Lightly flour a board and carefully unfold one sheet of puff pastry. Roll the pastry lightly with a rolling pin until it’s 9 1/2 by 11 1/2-inches. Spread the sheet of puff pastry with half the pesto, then sprinkle with half the goat cheese, half the sundried tomatoes, and half the pine nuts. Sprinkle with 1/4 teaspoon salt.

Working from the short ends, fold each end halfway to the center. Then fold each side again towards the center until the folded edges almost touch. Fold one side over the other and press lightly. Place on a baking sheet lined with parchment paper. Repeat the entire instructions for the second sheet of puff pastry using the remaining ingredients. Cover with plastic wrap and chill for at least 45 minutes.

Meanwhile, preheat the oven to 400 degrees F.

Cut the prepared rolls of puff pastry in 1/4 inch thick slices and place them face up 2 inches apart on baking sheets lined with parchment paper. Bake for 14 minutes, until golden brown. Serve warm.

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Serves:

1 – 2

Total Time:

10 minutes

To Prepare

Ingredients:

  • 1 Tbsp fresh grated turmeric (packed or 1/2 tsp ground, though fresh is best)
  • 1 Tbsp fresh grated ginger (packed or 1/2 tsp ground, though fresh is best)
  • 1 whole lemon (juiced 3 Tbsp or 45 ml juice plus leftover rind)
  • 1-2 tbs raw honey
  • 1 pinch cayenne pepper (optional or cracked black pepper)
  • 3 cups filtered water

Directions:

To a small saucepan, add turmeric, ginger, lemon juice and leftover lemon rind, honey, cayenne (optional), and filtered water.

Bring to a simmer (not a boil) over medium to medium-high heat (5 minutes). Then turn off heat.Set a small strainer over mug and pour, should be 2 portions. If the tonic is too potent for you, dilute with more hot/warm water. Store (strained) leftovers in the refrigerator up to 2-3 days.

Reheat on the stovetop until just warm.

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