Ginger-Roasted Chicken With Bok Choy and Broccoli

Ginger-Roasted Chicken With Bok Choy and Broccoli
Anna Williams
Rub a mixture of fresh ginger, garlic, and salt under the skin of the chicken to ensure the flavors permeate the bird as it roasts.

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Serves 4
preparation
20
minutes
cooking
50
minutes

Ingredients

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

Directions

  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.

 

Sarah Copeland
September 2012

Nutritional Information

  • Per Serving
  • Calories 595
  • 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
What does this mean? See Nutrition 101.

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