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.

Sprinkle over the Thai style spice blend, 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 to the chicken tray and drizzle with oil. Season with salt and pepper. Toss to coat, then spread out in a single layer.

Drizzle the teriyaki sauce over the chicken, then return the tray to the middle shelf for the remaining time.

Once cooked, slice the chicken widthways into 2cm thick slices, then transfer to your plates. Spoon over any remaining teriyaki sauce from the tray.

Serve with your sesame potatoes and roasted broccoli alongside.

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

Enjoy!