125ml Staffords Thick Teriyaki Sauce, plus more to taste
4 skin of free-range chicken thighs
4 skin on free-range chicken drumsticks
2 medium sweet potatoes, cut into wedges
1 large red onion, cut into 8 wedges
200g tenderstem broccoli, trimmed
200g bok choi, sliced in half
Fresh spring onions, thinly sliced
Fresh red chillies, very thinly sliced
Salt and pepper, to taste
Preheat the oven to 200°C.
In a large mixing bowl add the chicken pieces and the Staffords Teriyaki Sauce.
Toss to coat well and place the pieces on a large lined roasting tray.
Add the sweet potato wedges and toss to coat well.
Spread around the chicken pieces. Season everything lightly with salt and pepper.
Roast for 15 minutes.
Gently mix the red onion wedges in the residual teriyaki sauce.
After 15 minutes, add the red onion and roast for another 15 minutes.
Toss the tenderstem broccoli in the teriyaki sauce bowl, adding more if necessary.
Add to the roasting tray and roast for 7 minutes.
Finally, toss the bok choi in the bowl with a little teriyaki sauce and roast for a final 7 minutes.
Remove from the oven and sprinkle the veggies with a little salt.
Serve deliciously as is or on some fluffy white rice or cooked noodles. Enjoy!