Roasted Chicken with Pak Choi

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Season the chicken thighs generously with salt and pepper on both sides.

   Tip: Patting the chicken dry ensures crispier skin when roasting.

2. 2

   Heat olive oil in a large oven-safe skillet over medium-high heat. Working in batches if needed, sear the chicken thighs skin-side down for 4-5 minutes until golden brown, then flip and sear the other side for 2-3 minutes. Transfer to a plate temporarily.

   Tip: Don't overcrowd the pan; this step creates the flavorful crust.

3. 3

   In a small bowl, whisk together soy sauce, honey, rice vinegar, minced ginger, minced garlic, and sesame oil to create the glaze.

   Tip: The honey balances the saltiness of the soy sauce beautifully.

4. 4

   Return the seared chicken to the skillet, skin-side up. Pour the glaze evenly over the chicken, then add the chicken broth around the sides.

   Tip: Keep the skin facing up so it stays crispy in the oven.

5. 5

   Place the skillet in the oven and roast for 15 minutes. Remove the skillet and arrange the pak choi halves around the chicken, cut-side down. Drizzle the pak choi with any remaining pan juices.

   Tip: The pak choi will cook in the residual heat and absorb the flavorful sauce.

6. 6

   Return to the oven and roast for another 12-15 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the pak choi is tender with caramelized edges.

   Tip: Use a meat thermometer in the thickest part of the thigh without touching bone.

7. 7

   Remove from the oven and let rest for 5 minutes. Spoon the pan sauce over the chicken and pak choi, then garnish with sliced green onions and sesame seeds before serving.

   Tip: Resting allows the juices to redistribute, keeping the meat moist and tender.