Roasted Chicken and Bok Choy with Confit Garlic Sauce
Roasted Chicken and Bok Choy with Confit Garlic Sauce
Ingredients
- 4 whole chicken legs with skin
- 2 small red onions, quartered
- 2 garlic cloves, unpeeled
- 1/4 cup (60 ml) canola oil
- 1 tbsp (15 ml) apple cider vinegar
- 1 tbsp (15 ml) honey
- 1 tbsp (15 ml) miso
- 1 tsp freshly ground black pepper
- 1/4 tsp salt
- 1 small acorn squash, unpeeled, seeded and quartered
- 4 bok choy (1/2 lb/225 g), halved lengthwise
- 1 tbsp (15 ml) canola oil
- 1/4 cup (60 ml) water
- 1/4 cup (60 ml) mayonnaise
- 1 tsp (5 ml) apple cider vinegar
- 1 tsp (5 ml) miso
- 1/2 tsp (2.5 ml) honey
- Cilantro leaves (optional)
Instructions
- With the rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- On the baking sheet, combine the chicken with the remaining ingredients, except for the acorn squash. Cover the baking sheet with foil. Bake for 30 minutes. Remove the baking sheet from the oven.
- Spread the squash out on the baking sheet. Season with salt and pepper. Cook, without covering the baking sheet, for 45 minutes or until the chicken separates easily from the bone and the squash is tender, drizzling the chicken with the cooking liquid twice during cooking.
Roasted Chicken and Bok Choy with Confit Garlic Sauce