Honey Roasted Chicken with Coconut Rice

Steps

1. Preheat oven grill to high. Line two oven trays (one with a lip) with baking paper. Pat chicken dry with paper towels and place on prepared tray (with lip), skin-side-up. Rub with oil and grill for about 5 minutes, until skin is lightly golden. In a small bowl, whisk honey and soy sauce until combined. Remove chicken from oven and turn oven temperature to bake 220°C.
2. Make two slash marks with a sharp knife on each chicken thigh. Use a brush to baste a little marinade over chicken. Roast for about 30 minutes, basting occasionally with a little more marinade, until chicken is just cooked through. Set aside, covered, to rest for about 5 minutes. Sprinkle over spring onion.
3. Combine all coconut rice ingredients in a medium pot and bring to the boil. As soon as it boils, stir and cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 10 minutes. Do not lift lid during cooking.
4. While chicken and rice are cooking, cut broccoli into small florets and thinly slice stalk; trim 1cm end off bok choy, rinse leaves and thinly slice; thinly slice spring onions (if using).
5. When chicken has 5 minutes cook time remaining, toss broccoli with chilli flakes (if using), sesame oil and a drizzle of oil on second prepared tray and season with salt. Roast for about 8 minutes, until tender. Toss bok choy, spring onion and baby spinach on tray, until combined.
6. To serve, cut chicken into 4-5 pieces. Spoon ¾ cup cooked coconut rice onto each plate and top with chicken. Serve sesame greens on the side and drizzle over any remaining marinade, if desired.