Sheet Pan Hainanese Chicken Rice
Sheet Pan Hainanese Chicken Rice
Classic DishHainanese Chicken Rice
Prep: 20 min • Cook: 45 min. A streamlined weeknight version of Hainanese Chicken Rice, where chicken and rice cook together on a single sheet pan with aromatic broth and vegetables.
- Preparation time
- 20 min
- Cooking time
- 45 min
- Total time
- 1 hr 5 min
- Servings
- 4
Instructions
Sheet Pan Assembly
- 1Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- 2In a bowl, combine the rinsedjasmine rice, chicken broth, grated ginger, minced garlic, half of the chopped scallions, sesame oil, and soy sauce. Stir to combine and season with salt and pepper.
- 3Spread the rice mixture evenly over the prepared baking sheet.
- 4Pat the chicken thighs dry with paper towels. Drizzle with vegetable oil and season with salt and pepper. Arrange the chicken thighs on top of the rice mixture.
Baking
- 1Bake for 35-45 minutes, or until the chicken is cooked through and the rice is tender and has absorbed most of the liquid. The chicken skin should be crispy.
- 2Remove from oven and let it rest for 5 minutes.
Serving
- 1Fluff the rice with a fork. Serve the chicken and rice directly from the sheet pan, garnished with the remaining scallions.
Nutrition Information
- Calories
- 650 kcal
- Protein
- 35 g
- Fat
- 30 g
- Carbs
- 55 g
| Nutrient | Per serving |
|---|---|
| Calories | 650 kcal |
| Protein | 35 g |
| Fat | 30 g |
| Carbs | 55 g |
Tips
- Ensure chicken thighs are patted completely dry for crispier skin when baking.
- If the rice is not fully cooked after 45 minutes, add a splash more chicken broth and continue baking.
- Serve with your favorite chili sauce or a side of cucumber slices for added freshness.
