Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Pat chicken dry with paper towels; rub with oil and season all over with salt and pepper. Place skin sides up on one side of a baking sheet. Bake on top rack for 15 minutes (we’ll add more to the sheet then). TIP: Line your baking sheet with foil first for easy clean up.

While chicken bakes, wash and dry all produce. Mince or grate garlic. Cut broccoli florets into bite-size pieces, if necessary. Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate ginger. Quarter lime

Meanwhile, melt 1 TBSP butter in a small pot. Add garlic and scallion whites; cook until fragrant, 1 minute. Add rice, 3/4 cup water (11/2 cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 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 4 servings, leave chicken roasting; toss broccoli on a second baking sheet and roast on middle rack.) Return to oven until broccoli is tender and chicken is cooked through, 12-15 minutes more. Remove broccoli from sheet; tent with foil to keep warm.

Meanwhile, in a small bowl, combine hoisin, ginger, and lime juice to taste. Once chicken is cooked through, remove from oven and brush with half the glaze (save the rest for serving). Bake until glaze is tacky and has dried out a bit, 3-5 minutes.

Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings). Divide rice, chicken, and broccoli between plates. Sprinkle chicken and broccoli with sesame seeds (you may have some left over). Garnish with scallion greens. Serve with remaining glaze and remaining lime wedges on the side.