Salt and Pepper Chicken with Bok Choy
1 1/2 lbs. Chicken thighs (bone in and skin on)
1 Tbsp. Coarse Salt
1/2 Tbsp. ground black pepper
1 lb. Bok Choy
6 mini sweet peppers
Oil (sunflower, grape seed or canola)
Preheat oven to 450. Line a rimmed cookie sheet with tinfoil and lightly oil the foil. Mix the salt and pepper together. Place the thighs on the pan and generously sprinkle the S&P on them. Place in the oven and roast for 30 minutes. Meanwhile clean and cut the peppers in strips. Clean the Bok Choy and separate the leaves. At the 30 minute mark add the vegetables to the pan and continue roasting for 5 minutes. Serve warm. Makes 4 servings.