• Preheat your oven to 220°C/200°C fan/gas mark 7.
• Peel and grate the garlic (or use a garlic press). Halve, peel and chop the onion into wedges.
• Cut half the broccoli (double for 4p) into florets (like small trees). Halve any large florets.

• Pop the chicken, chopped broccoli and onion onto a large (lined) baking tray. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
• Drizzle with oil. Season with salt and pepper and toss to coat.
• When the oven is hot, roast on the middle shelf until the chicken is cooked through and veg is tender, 16-18 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

• Boil a large pot of water for the udon noodles.
• Add the noodles then lower heat to medium-high and cook until warmed through, 1-2 mins.
• Once cooked, drain in a colander and pop back in the pot.
• Drizzle with oil and stir through to stop them sticking together.

TIP: If you're in a hurry you can boil the water in your kettle.

• Meanwhile, place a medium pan on medium heat (no oil).
• Once hot, add the sesame seeds and lightly toast, stirring regularly, 2-3 mins.
• Once toasted, transfer to a small bowl and set aside.

TIP: Watch them like a hawk as they can burn easily.

• Just before the chicken is ready, return your (now empty) pan to medium heat and pour in the hoisin sauce, garlic and 50ml water (double for 4p).
• Bring to a simmer and allow to bubble away until slightly thickened, 2-3 mins.
• When the chicken is cooked, transfer the thighs to the pan and turn to coat in the sauce until glossy, 1-2 mins.

TIP: Add a splash of water if it's a little dry.

• When everything is ready, divide the noodles between your plates.
• Top with the glazed chicken thighs, roasted onion and broccoli.
• Spoon over the remaining hoisin sauce from the pan and scatter over the toasted sesame seeds to finish.