5poundschicken thighs (bone-in, and skin-on or off)(or 8-9 thighs)
salt and pepper to taste
4tablespoonpeanut oil (or vegetable oil)
4tablespoonrice vinegar (or white wine vinegar)
3garlic cloves, minced
2baby bok choi (or other vegetable of your choice)(washed and cut in half)
2tablespoongreen onions, chopped
1tablespoontoasted sesame seeds
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 ⅓ of the mixture to use later.
Then, divide remaining ⅔ 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 ½ 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!
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