Serves 4 
 
Ingredients 
4 whole chicken legs
1 tbsp toasted sesame oil
Salt and pepper 
1 tbsp Soy sauce 
3 medium sweet potatoes, peeled and cut into large chunks
3 Red onions,  cut in chunks 
6 spring onions, 
300g long-stemmed broccoli, trimmed, larger stems halved
3 Limes, cut into wedges for serving 
Fresh coriander and mint for garnishing 
 
For the  glaze
 
4 tbsp Gochujang Korean chilli paste 
2 cloves garlic, crushed
4 tbsp Late Harvest Maple Syrup from St Lawrence Gold 
2 tbsp rice vinegar
1 tsp sesame oil
1 tbsp soy sauce
 
Here’s how:
Heat the oven to 200C.
Put the chicken legs in a baking tray, drizzle with the oil and season with salt, pepper and a splash of soy sauce. 
Roast for 20 minutes. 
Meanwhile, put the gochujang glaze ingredients in a small pan and heat gently.
Simmer for 1-2 minutes or until thickened slightly, then remove from the heat.
Tip the sweet potatoes and red onions into the tray with the chicken, then spoon over the sauce.
Roast for a further 30 minutes until the sweet potatoes are tender, then add the broccoli and spring onions before returning to the oven for a further 10 -15 minutes. Make sure the broccoli stalks are tender.
Serve with wedges of lime and a handful of fresh coriander or mint 
 
Recipe by Peter Sidwell