Ingredients

· 2 carrots

· 1 bunch spring onions

· 8 boneless chicken thighs

· 6 tablespoons teriyaki sauce

· Grated zest and juice of 1 lime

· 160 g asparagus, green beans and broccoli

· 3-4 red chillies

· Handful coriander leaves

Method

Heat the oven to 200°C. Put the carrots and spring onion greens in a roasting tin, then lay the chicken thighs on top. Spoon over the teriyaki sauce and mirin, add the lime zest and juice with a splash of water. Massage to coat the chicken and roast for 30 minutes. Remove from the oven, scatter over the asparagus, beans and tender stem broccoli, cover tightly with foil. Roast for 10 minutes more until everything is tender. Serve scattered with the sliced spring onion, red chillies and coriander leaves, with the rice and lime wedges to squeeze over.