Roasted Chicken with Pak Choi
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in just over an hour and tastes like you spent way more effort than you actually did. Chicken thighs are incredibly forgiving and stay moist no matter what, plus they're usually cheaper than breasts. I love how the ginger in this recipe isn't just delicious but also helps with digestion, making this feel like a genuinely nourishing meal. The pak choi gets tender and slightly caramelized alongside the chicken, soaking up all those savory and sweet flavors from the soy and honey glaze. It's simple enough for a busy weeknight but fancy enough to serve to guests.
Ella x
Ingredients
- 8chicken thighs, bone-in and skin-on(patted dry)
- 2 poundspak choi(halved lengthwise)
- 2 tablespoonsfresh ginger(minced)
- 3 tablespoonssoy sauce
- 2 tablespoonshoney
- 1 tablespoonrice vinegar
- 4garlic cloves(minced)
- 2 tablespoonssesame oil
- 2 tablespoonsolive oil
- 237 mlchicken broth
- 3green onions(sliced)
- 1 tablespoonsesame seeds(for garnish)
Detail level
Instructions
- 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
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
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
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
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
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
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.
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