Ginger-Roasted Chicken with Bok Choy & Broccoli

I'm really into roasted chicken lately, and this is another great way to prepare it.  It's roasted chicken with an Asian-flare.  This recipe packs a lot of flavor with very few ingredients, and very little prep.  Plus, it makes a perfect meal for two, or can easily be doubled or even tripled for company.

Ginger-Roasted Chicken with Bok Choy & Broccoli

2 chicken breasts, bone-in, skin-on
{approximately 1 lb. total}

1 tbsp. ginger, minced

2-3 garlic cloves, minced

1/2 tsp. salt

1 tbsp. extra virgin olive oil

1 medium head of bok choy, 

{stems cut off and chopped into 1-in pieces}

1 small head of broccoli, 

{cut into florets}

sesame oil

1/4 cup water

2 tbsp. soy sauce

Preheat the oven to 450 degrees.

In a small bowl, mix together the ginger, garlic, and salt.  Place the chicken on a rimmed baking sheet.  Lift up the skin of the chicken, and spread the ginger-garlic mixture evenly underneath the skin of both breasts.  Add the olive oil to the small bowl with any of the remaining ginger-garlic mixture.  Brush the olive oil overtop the chicken breasts.  Sprinkle with salt and pepper.  Roast the chicken in the oven for 45-50 minutes.

When the chicken has about 15 minutes left to cook, drizzle approximately 1 tsp. of sesame oil in a large skillet on medium-high heat.  Add the broccoli, bok choy and water.  Cover and cook for 6-8 minutes.  Remove the broccoli and bok choy from the heat, and add the soy sauce.  Toss to coat.

Serve the chicken, broccoli and bok choy with brown rice on the side.