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Ginger-Roasted Chicken With Bok Choy and Broccoli

Ginger-Roasted Chicken With Bok Choy and Broccoli
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Serves 4| Hands-On Time: | Total Time:


  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.
By September, 2012

Nutritional Information

  • Per Serving
  • Calories 595
  • Fat 35g
  • Sat Fat 7g
  • Cholesterol 140mg
  • Sodium 879mg
  • Protein 44g
  • Carbohydrate 26g
  • Sugar 1g
  • Fiber 4g
  • Iron 4mg
  • Calcium 72mg
What does this mean? See Nutrition 101 .

Quick Tip

Sesame Seeds
Many spice companies sell pretoasted sesame seeds. If you can’t find them, toast sesame seeds yourself in a dry skillet over medium heat, tossing constantly, for 1 to 2 minutes.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.