600g Sweet potatoes
2 Red onions, cut into wedges
8 Chicken thighs
3tbsp Olive oil
A generous pinch of Cornish Sea Salt Really Garlicky
200g Tenderstem broccoli
For even crispier chicken skin, fry the chicken skin side down in a pan until golden before adding to the roasting tin.
Preheat oven to 200°C (180°C fan). Peel the sweet potatoes and cut into thick slices; peel and chop the onions into wedges. Add the vegetables and chicken to a large roasting pan with 2tbsp olive oil, toss well to coat everything, then arrange in a single layer (make sure the chicken thighs are skin-side up). Season well with Really Garlicky Sea Salt. Cook for 40-45 minutes, until the chicken is golden, and turning the vegetables once during cooking.
Toss the tenderstem broccoli in the remaining 1tbsp oil and add to the roasting tin, return tin to the oven for 10-15minutes until the broccoli is beginning to char and the chicken is cooked.