Ingredients | Serves 4

5 chicken thighs, skin-on is preferable but I used skinless 

500g potatoes, washed and sliced into thin wedges 

1 large broccoli, halved and sliced into 4-5 pieces

Neutral oil to drizzle 

Marinade:

250ml chicken stock

1 tin coconut milk (I only used the creamy bit)

1 tsp turmeric 

1 tsp fish sauce

½ tbsp soy sauce

½ tbsp honey 

Juice and zest of 1 lime

Large clove garlic, minced

Fresh ginger, minced (about 15g)

Small bunch fresh coriander, leaves and stalks finely chopped

5 small spring onions, finely chopped 

Method

1. Set oven to 200C. Spread the potatoes in a large roasting tin and top with the broccoli and chicken

2. Combine all the ingredients for the marinade in a jug and then pour over all the ingredients in the roasting tin. Give everything a shimmy to make sure that everything’s coated in some dressing. 

3. Drizzle with oil and place in the oven (middle, not the top!) for a total amount of 45 but set your timer to 25 minutes. 

4. After 25 minutes, remove the tray from the oven and using a spoon, baste the chicken and veggies in the sauce. Once everything is coated, return to the oven for another 20-25 minutes until everything is golden and cooked through. 

5. Leave to sit for a couple of minutes before serving. I like to serve this with rice. 

**If you are using skin on chicken thighs, add the marinade to the veggies before you add the chicken to the tray and then drizzle everything with oil this should help the skin get nice and crispy.