Ginger-Roasted Chicken With Bok Choy and Broccoli

Photo by Anna Williams
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 595 calories
    • Fat 35 g
    • Sat Fat 7 g
    • Cholesterol 140 mg
    • Sodium 879 mg
    • Protein 44 g
    • Carbohydrate 26 g
    • Sugar 1 g
    • Fiber 4 g
    • Iron 4 mg
    • Calcium 72 mg


  1. Check 1cup jasmine or another long-grain white rice
  2. Check 1tablespoon chopped fresh ginger
  3. Check 2 cloves garlic, chopped
  4. Check kosher salt
  5. Check 8 small bone-in, skin-on chicken thighs (about 2 1/2 pounds)
  6. Check 3tablespoons canola oil
  7. Check 2 heads baby bok choy (about 8 ounces), quartered lengthwise
  8. Check 1 bunch broccoli (about 1 pound), cut into florets
  9. Check 2tablespoons soy sauce
  10. Check 1teaspoon toasted sesame seeds


  1. Heat oven to 450° F with a rack in the highest position. Cook the rice according to the package directions.
  2. Meanwhile, in a small bowl, mix together the ginger, garlic, and ½ teaspoon salt. Place the chicken on a rimmed baking sheet. Loosen the skin and, dividing evenly, spread the ginger mixture underneath. Rub the outside of the chicken with 1 tablespoon of the oil. Bake until the skin is golden and a thermometer inserted in the thickest part of a thigh registers 165° F, 15 to 20 minutes.
  3. Heat the remaining 2 tablespoons of oil in a large skillet over medium-high heat. Add the bok choy, broccoli, and ¼ cup water. Cover and cook, tossing occasionally, until the vegetables are tender, 6 to 8 minutes. Pour off any water from the pan, add the soy sauce and sesame seeds, and toss to combine. Serve with the chicken and rice.