Are longer days making you think of spring weather to come? Maybe you aren’t in the mood for one more wintry stew?
This weeknight sheet-pan chicken dinner from the NY Times makes great use of refrigerator staples. A bright mash-up of mustard, white miso (not required), scallions, garlic and ginger creates a zesty coating for skinless chicken thighs. The flavors soak into the chicken as it roasts, and the thighs are left on the bone to keep the meat juicy. The chicken cooks atop a bed of fresh bok choy, which picks up the rich aromatics of the pan juices, but broccoli florets also work well here. Add rice or quinoa to soak up the juices.
Turn leftovers into chicken salad sandwiches for a happy desk lunch the next day: Simply pick the meat off the bones, chop the bok choy and mix it with some olive oil, lemon juice and chopped celery or fresh herbs. Bon appetit!
