- 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
- Heat oven to 450° F with a rack in the highest position. Cook the rice according to the package directions.
- 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.
- 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.