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., September 2022


Credit: Rachel Marek

Recipe Summary

25 mins
55 mins


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

3 oz. chicken & 1 cup vegetables
317 calories; protein 30g; carbohydrates 12g; dietary fiber 2g; sugars 7g; added sugar 4g; fat 17g; saturated fat 3g; mono fat 6g; poly fat 6g; cholesterol 133mg; vitamin a iu 7269IU; vitamin b3 niacin 8mg; vitamin b12 1mcg; vitamin c 42mg; vitamin d iu 1IU; vitamin e iu 1IU; folate 25mg; vitamin k 55mg; sodium 739mg; calcium 123mg; iron 3mg; magnesium 45mg; phosphorus 290mg; potassium 711mg; zinc 3mg; omega 6 fatty acid 6g; niacin equivalents 14mg; selenium 33mcg.