Get creative with your weeknight chicken with only 10 minutes of work, and then let the oven do the rest. The chicken is cooked with the skin on, which helps keep it moist. You can remove it (or most of it) before eating to cut back on calories.
*Chef’s note: Cook bone-in, skin-on chicken breasts for 45 minutes at 425°F; cook bone-in, skin-on chicken thighs and drumsticks for 30 minutes at 425°F.
Nutrition (per serving with the skin on)
Calories: 538; protein: 36g; fat: 36g; carbs: 18g; sugar: 9g
Recipe and photo by Katie Cavuto, M.S., R.D., chef of Nourish. Breathe. Thrive.
Makes 4 servings
- 4, bone-in, skin-on chicken breasts, thighs, or legs
- 1 Tbsp white or yellow miso
- 1 Tbsp honey
- 1 Tbsp fresh orange juice
- 1 tsp orange zest
- 1 Tbsp rice wine vinegar, divided equally
- 2 Tbsp olive oil
- 2 heads of bok choy, roughly chopped
- 6 cloves of garlic, smashed or chopped
- 1 tsp fresh ginger, grated
- 1 Tbsp soy sauce
- Red pepper flakes, optional
How to make it
Preheat the oven to 425°F. Arrange the chicken in a large baking dish so there is room for the greens.
In a small bowl, combine the miso, honey, orange juice, zest, and half the rice wine vinegar. Spread the miso glaze onto the chicken. Rub some under the skin as well.
Bake the chicken for 30-45 minutes, depending on the cut. While the chicken is baking, toss the cut greens with the oil, remaining rice wine vinegar, garlic, ginger, and soy sauce.
When there is 10 minutes left in the chicken's cook time, add the greens to the pan. When the timer goes off, turn the oven to broil for 1 minute to crisp the skin.