Ingredients

The following ingredients have 4 Servings
  • 5 pounds chicken thighs (bone-in, and skin-on or off) ((or 8-9 thighs))
  • salt and pepper to taste
  • 3/4 cup honey
  • 1/2 cup soy sauce
  • 4 tbsp peanut oil (or vegetable oil)
  • 4 tbsp rice vinegar (or white wine vinegar)
  • 1 tsp ground ginger
  • 3 garlic cloves, minced
  • 1 lemon, sliced ((optional))
  • 2 baby bok choi (or other vegetable of your choice) ((washed and cut in half))
  • 2 tbsp green onions, chopped
  • 1 tbsp toasted sesame seeds

Instruction

  • Preheat oven to 425 F. Either spray a large sheet pan with No Stick Cooking Spray, or line pan with aluminum foil.  Season chicken thighs with salt and pepper and divide thighs into two Ziploc or plastic bags; reserve. 
  • In a small bowl, whisk together honey, soy, oil, rice vinegar, ginger powder, and minced garlic until homogeneous. Reserve 1/3 of the mixture to use later.
  • Then, divide remaining 2/3 between the two plastic bags, close bags, and shake enough so that thighs are covered with the mixture. Let marinade for 15-30 minutes at room temp, or overnight in the refrigerator.
  • Remove thighs from the bags and arrange them onto sheet pan, along with lemon slices. Pour about 1/2 cup water into the sheet pan, distributing all over. This will help prevent chicken from drying out. 
  • Bake for about 25 minutes. Meanwhile, brush reserved honey soy mixture over baby bok choi, and season them with salt and pepper. 
  • Remove sheet pan from oven after those 25 minutes and arrange bok choi in a single layer between the chicken thighs. Bake for an additional 8-10 minutes. Although not necessary, if desired place sheet pan under broiler to brown chicken skin for about 2 minutes. Watch it carefully!
  • Top chicken and bok choi with remaining reserved honey soy mixture, green onions, and sesame seeds. Serve hot and enjoy!