It's a classic for a reason, but this time we're not stir-frying our honey-soy chicken, we're choosing a roastable cut and giving it time in the oven to become succulent and slightly charred. Toss some greens in there at the end, and while that's all happening, cook your rice. The result is an easy-done, weeknight roast with sticky-sweet appeal.
Preheat oven to 200°C fan-forced. Finely grate ginger. Finely zest and juice orange. Place ginger, orange zest and juice, sesame seeds, honey and soy sauce in a small bowl and mix to combine.
Place chicken in a lined baking dish and pour over marinade, turning to coat chicken. Arrange chicken skin-side up, sprinkle with salt and pepper and transfer to oven. Cook for 30 minutes or until chicken is almost cooked through. While chicken is cooking, continue with step 3.
Place rice and 310ml (1¼ cup) cold water in a saucepan over high heat and bring to the boil. Reduce heat to low, cover with a lid and cook for 15 minutes or until cooked through. Leave covered until ready to serve. While rice is cooking, continue with step 4.
Rinse bok choy and cut into quarters. Trim and halve broccolini.
Remove chicken from oven and add bok choy and broccolini to baking dish. Return to oven for a further 8–10 minutes or until vegetables are just tender.
Divide rice, chicken and vegetables between bowls and spoon over any sauce from tray to serve.