Savory Chicken Thighs with Jasmine Rice and Broccoli

1.Preheat your oven to 400°F (200°C).

2.In a small bowl, mix together the soy sauce, honey, minced garlic, grated ginger, salt, and pepper to create a marinade.

3.Place the chicken thighs in a large bowl or a zip-top bag and pour the marinade over them. Make sure the chicken is well coated. Let it marinate for at least 30 minutes, or up to 2 hours in the refrigerator for more flavor.

4.While the chicken is marinating, rinse the jasmine rice under cold water until the water runs clear. This helps to remove excess starch and prevents the rice from becoming gummy.

5.In a medium saucepan, combine the rinsed jasmine rice and chicken broth. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit covered for an additional 5 minutes.

6.While the rice is resting, heat the olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the marinated chicken thighs skin-side down and sear for about 5-7 minutes until the skin is golden brown and crispy. Flip the chicken thighs over and remove the skillet from the heat.

7.Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).

8.While the chicken is baking, steam the broccoli florets until they are bright green and tender, about 5-7 minutes. You can do this in a steamer basket over boiling water or in the microwave with a little water in a covered bowl.

9.Once the chicken is done, remove it from the oven and let it rest for a few minutes before serving.

10.Fluff the jasmine rice with a fork and serve it on plates, topped with the baked chicken thighs and steamed broccoli. Drizzle any remaining marinade from the skillet over the chicken for extra flavor.