Step 1

Heat the oven to 220C/fan 200C/gas Put the chicken legs in a baking tray, rub with the oil and season. Roast for 20 minutes. Meanwhile, put the gochujang glaze ingredients in a small pan and bring to a simmer. Cook for 1-2 minutes or until thickened slightly. Remove from the heat.

Step 2

Tip the sweet potatoes, spring onions and broccoli in the tray with the chicken, and toss everything to coat in the juices and oil. Roast for a further 20 minutes until the sweet potatoes are tender, and the broccoli stalks are starting to soften.

Step 3

Spoon the glaze over the chicken in the tray, and stir any remaining through the sweet potatoes and broccoli. Roast for a further 10-15 minutes or until the chicken is golden and cooked through. Pour a kettle of just-boiled water over the beans or peas in a bowl, and leave to thaw and cook gently. Stir them through the traybake and top with some finely sliced spring onions to serve.