Ingredients
- 125 mlStaffords Thick Teriyaki Sauce, plus more to taste
- 4skin-on free-range chicken thighs
- 4skin-on free-range chicken drumsticks
- 2 mediumsweet potatoes, cut into wedges
- 1 largered onion, cut into 8 wedges
- 200 gtenderstem broccoli, trimmed
- 200 gbok choi, sliced in half
- To servefresh spring onions, thinly sliced
- To servefresh red chillies, very thinly sliced
- To tastesalt and pepper
Made with Staffords
Shop the ingredients
Find the Staffords products for this recipe online.
Method
Preheat the oven to 200°C. In a large mixing bowl, toss the chicken pieces in the teriyaki sauce until well coated and place them on a large lined roasting tray.
Add the sweet potato wedges to the bowl, toss to coat and spread them around the chicken. Season everything lightly with salt and pepper and roast for 15 minutes.
Gently mix the red onion wedges in the leftover teriyaki sauce in the bowl. After the 15 minutes, add the onion to the tray and roast for another 15 minutes.
Toss the tenderstem broccoli in the bowl, adding more teriyaki sauce if necessary, add it to the tray and roast for 7 minutes.
Finally, toss the bok choi in the bowl with a little teriyaki sauce, add it to the tray and roast for a final 7 minutes.
Remove from the oven and sprinkle the vegetables with a little salt. Top with spring onions and red chillies and serve as is, or on fluffy white rice or cooked noodles.
