Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm chunks (no need to peel).

Halve any thick broccoli stems lengthways.

Pop the potatoes onto a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle over the sesame seeds, then toss to coat.

Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the middle shelf until golden, 30-35 mins. Turn halfway through.

Meanwhile, lay the chicken onto another baking tray. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

Sprinkle over the Thai style spice mix, drizzle with oil and season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Roast the chicken on the top shelf of your oven until cooked through, 25-30 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

When the potatoes and chicken have 10-12 mins left, add the broccoli and pea pods to the potato tray and drizzle with oil.

Season with salt and pepper. Toss to coat, then spread out in a single layer, then return the tray to the middle shelf for the remaining time.

Once cooked, drizzle the teriyaki sauce over the chicken and turn in the sauce. Transfer the chicken to your plates. 

Serve with your sesame potatoes and roasted veg alongside.

Finish with a dollop of mayo (see pantry for amount) for dipping.