4 tablespoons olive oil, divided 2 cups chopped bok choy 2 cups thick julienned carrots 1/4 teaspoon salt, plus a pinch 1/4 teaspoon pepper, plus a pinch 4 bone-in chicken thighs 1 lemon plus 2 tablespoon fresh lemon juice 1/4 cup Kikkoman Soy Sauce 1 tablespoon grated fresh ginger, peeled 1 tablespoon honey Cilantro for garnish
Preheat oven to 450 degrees F.
Drizzle 2 tablespoon of olive oil in a 3 to 4 qt. baking dish. Add prepped bok choy, carrots, salt, and pepper to the dish and toss until evenly coated.
Place chicken thighs on top of the vegetables, skin side up, and drizzle the chicken with the remaining 2 tablespoon of olive oil. Sprinkle chicken with just a pinch of salt and pepper. Slice a lemon in half and place a half at each end of the dish. Roast for 15 minutes.
Meanwhile, whisk together Kikkoman Soy Sauce, lemon juice, ginger, and honey. After 15 minutes, remove chicken from oven and use a basting brush to brush the chicken with the sauce and pan drippings, then return to the oven. Repeat the process every 3 minutes for another 25 to 30 minutes, or until sauce is gone and the chicken has an internal temperature of 165 degrees F.
Serve hot with pan vegetables and broth and rice if you like.
Note: Other bone-in chicken can be used, try to keep it around 2lbs total for this recipe. Recipe adapted from Mark Bittman.