Categories: Chicken

Ingredients

• 1 1/2 tsp ground Lapsang Souchong tea
• 4 whole chicken legs
• 1 tbsp. toasted sesame oil
• 2 lbs. bok choy, trimmed and cut into 1-inch pieces, whites and greens separated
• 1 scallion, thinly sliced

Directions

1. Preheat oven to 450. Coat a large rimmed baking sheet with cooking spray.

2. Combine tea with 1/2 tsp each salt and pepper in a small bowl. Rub about two-thirds of the mixture under the chicken skin, then rub the rest on the skin. Place the chicken on the prepared pan.

3. Roast the chicken until it reaches 165, 25-35 minutes. Let rest on the pan for 5 minutes.

4. Meanwhile, heat oil in a large flat-bottom carbon-steel wok over medium-high heat. Add bok choy whites and cook, stirring frequently, until tender, 8-10 minutes. Add bok choy greens and cook, stirring frequently, until wilted, 3-4 minutes more. Stir in 1 tsp salt.

5. Pile the bok choy on a serving platter and top with the chicken. Scrape the chicken drippings into a small bowl and stir in scallion; drizzle over the chicken and bok choy.

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