Preheat oven to 450 degrees. Rub
chicken legs
with oil and season all over with salt and pepper. Place skin side up on one side of a baking sheet lined with foil and bake on top rack for 15 minutes. While chicken bakes, wash and dry all produce. Mince or grate garlic. Cut broccoli into bite-sized pieces. Trim and thinly slice scallions, separating whites from greens. Peel and mince ginger. Quarter lime. Meanwhile, melt
butter
in a small pot. Add garlic and scallion whites; cook until fragrant, 1 minute. Add
jasmine rice
, 3/4 cup water (1 1/2 cups for 2 servings), and a big pinch of salt. Bring to a simmer, then reduce heat to low, cover, and simmer until rice is tender, 15 minutes. Keep covered off heat until ready to serve. Once chicken has baked 15 minutes, remove baking sheet from oven. Toss broccoli on empty side of same sheet with
sesame oil
, salt, and pepper. (For 2 servings, leave chicken with oil; barbecue broccoli on second baking sheet and roast on middle rack.) Bake until broccoli is tender and chicken is cooked through, 12-15 minutes more. Remove broccoli from pan; cover with foil to keep warm. Meanwhile, in a small bowl, combine
hoisin sauce
, ginger, and a squeeze of lime juice. When chicken is cooked through, remove pan and brush with half the glaze; reserve the rest for serving. Bake until the glaze is sticky and slightly darker, 3-5 minutes. Fluff rice with a fork; stir in
butter
. Divide rice, chicken, and broccoli among plates. Sprinkle chicken and broccoli with sesame seeds. Garnish with scallions. Serve with remaining lime wedges.
chicken legs: 1 lb,
butter: 1 tbsp,
jasmine rice: 1 c,
sesame oil: 1 tbsp,
hoisin sauce: 4 tbsp,
butter: 1 tbsp
1Preheat oven to 450 degrees. Rub chicken legs with oil and season all over with salt and pepper. Place skin side up on one side of a baking sheet lined with foil and bake on top rack for 15 minutes. While chicken bakes, wash and dry all produce. Mince or grate garlic. Cut broccoli into bite-sized pieces. Trim and thinly slice scallions, separating whites from greens. Peel and mince ginger. Quarter lime. Meanwhile, melt butter in a small pot. Add garlic and scallion whites; cook until fragrant, 1 minute. Add jasmine rice , 3/4 cup water (1 1/2 cups for 2 servings), and a big pinch of salt. Bring to a simmer, then reduce heat to low, cover, and simmer until rice is tender, 15 minutes. Keep covered off heat until ready to serve. Once chicken has baked 15 minutes, remove baking sheet from oven. Toss broccoli on empty side of same sheet with sesame oil , salt, and pepper. (For 2 servings, leave chicken with oil; barbecue broccoli on second baking sheet and roast on middle rack.) Bake until broccoli is tender and chicken is cooked through, 12-15 minutes more. Remove broccoli from pan; cover with foil to keep warm. Meanwhile, in a small bowl, combine hoisin sauce , ginger, and a squeeze of lime juice. When chicken is cooked through, remove pan and brush with half the glaze; reserve the rest for serving. Bake until the glaze is sticky and slightly darker, 3-5 minutes. Fluff rice with a fork; stir in butter . Divide rice, chicken, and broccoli among plates. Sprinkle chicken and broccoli with sesame seeds. Garnish with scallions. Serve with remaining lime wedges.chicken legs: 1 lb, butter: 1 tbsp, jasmine rice: 1 c, sesame oil: 1 tbsp, hoisin sauce: 4 tbsp, butter: 1 tbsp