By David Cohen

This one may look familiar; it’s an exceptionally tasty recipe I saw recently in NYT Cooking. I used a couple of pounds of boneless chicken thighs.

Preheat your oven to 450 degrees while you stir together 4 thinly chopped scallions, 3 tablespoons each of Dijon mustard and fresh minced ginger, 2 tablespoons of minced garlic, 1 tablespoon of white miso paste, 2 teaspoons of light brown sugar, 1 teaspoon of salt, ½ teaspoon of black pepper, and 6 tablespoons of vegetable oil. 

In a large bowl, toss together the chicken and sauce until it’s well coated. Spread the thighs out in an oven proof baking dish or sheet pan and roast on until they’re cooked through, approximately 25 minutes.