This sheet-pan dinner features roasted chicken thighs, baby bok choy and roasted carrots dressed with a sweet sesame glaze. Sriracha offers a mild spice, but serve with more if you want to turn up the heat.
1 large carrot, cut on the diagonal into 1/4-inch-thick slices
3 tablespoons sesame oil, divided
2 tablespoons reduced-sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon honey
2 teaspoons grated fresh ginger
1 teaspoon sriracha
1 clove garlic, grated
12 ounces baby bok choy, quartered lengthwise
1 bunch scallions, trimmed and cut into 1-inch pieces
1 teaspoon toasted sesame seeds
Directions:
Place a large rimmed baking sheet in the oven. Preheat the oven to 425°F.
Sprinkle chicken with 1/4 teaspoon each salt and pepper. Arrange in a single layer on one side of the preheated baking sheet. Spread carrots on the other side. Drizzle the chicken and carrots with 1 tablespoon sesame oil. Turn the chicken over and stir the carrots to combine. Roast for 15 minutes.
Meanwhile, combine soy sauce, vinegar, honey, ginger, Sriracha, garlic and the remaining 2 tablespoons sesame oil and 1/4 teaspoon salt in a small bowl. Place bok choy and scallions in a medium bowl; add half the sauce and toss to combine.
After 15 minutes, remove the pan from the oven. Flip the chicken. Drizzle the chicken and carrots with the remaining sauce. Add the bok choy mixture to the carrots; stir to combine. Roast until the chicken is cooked through (an instant-read thermometer inserted in the thickest part will register 165°F) and the vegetables are tender, 10 to 12 more minutes. Sprinkle with sesame seeds and serve with more Sriracha, if desired.
