Crispy Chicken Thighs with Sesame Green Sauce

Preheat the oven to 210°C.

Tip the potatoes into a pot and cover with cold water. Season generously with salt and set over a medium heat. Cook for 9-10 mins or until tender.

While the potatoes cooks, season the chicken thighs with salt and add to a frying pan with a shot of oil, skin-side down. Set over a medium heat and cook for 8-9 mins, without moving the chicken, until the skin is very crispy and golden brown.

Drain the potatoes and line a large baking tray with parchment paper. Tip the potatoes onto the tray and lightly crush with a bowl or a glass. Add the seared chicken and sprinkle the lot with olive oil, salt and half of the sesame seeds. Slide into the oven for 35 mins or until the potatoes are crispy and the chicken is cooked through.

While the chicken roasts, make the dressing. Roughly chop the spring onions and add to a blender with the herbs (stalks and all), the honey, sesame oil, and rice vinegar. Blend until smooth adding a bit of extra olive oil if you need to loosen things up a little. Season with salt and pepper and add a drop more vinegar if you need to.

When the chicken has 10 mins to go, toss the broccoli with oil and salt and add to the tray, roast for the last 10 mins.

Serve the crispy potatoes, broccoli and chook with a swoosh of green sauce, extra sesame seeds and fresh lime wedges.