This dish is all about comfort with a clean, modern edge. A beautifully roasted chicken leg, generously glazed with a glossy homemade teriyaki sauce, sits at the heart of the plate — sticky, savory, and gently sweet, with just enough depth to keep every bite interesting. The skin caramelises in the oven, locking in juiciness while the glaze reduces into that irresistible lacquer chefs love.
Alongside it, roasted new potatoes bring warmth and texture — crisp on the outside, fluffy within — while tender broccoli adds freshness and balance. The pea and spinach purée ties everything together: vibrant green, naturally sweet, and silky smooth, offering a clean contrast to the richness of the chicken.
It’s the kind of plate that feels familiar yet refined — honest ingredients, cooked with intention—a meal you’d happily serve midweek, but polished enough for guests. Simple food, done properly.
Recipe (Serves 2)
Ingredients
For the Chicken & Teriyaki Glaze
- 2 whole chicken legs (thigh & drumstick)
- Salt & black pepper
- 1 tbsp olive oil
Teriyaki Sauce
- 80 ml soy sauce (low sodium if possible)
- 40 ml mirin
- 40 ml honey or brown sugar
- 1 tsp rice vinegar
- 1 clove garlic, finely grated
- 1 tsp fresh ginger, grated
- 1 tsp cornflour + 1 tbsp water (slurry)
Roasted New Potatoes
- 400 g new potatoes, halved
- 2 tbsp olive oil
- Salt & cracked black pepper
- Optional: fresh thyme or rosemary
For the Vegetables
- 200 g broccoli, cut into florets
- Salt
Pea & Spinach Purée
- 200 g frozen peas
- 100 g fresh spinach
- 20 g butter
- Salt & white pepper
- Splash of warm water or stock (as needed)
Method
Roast the Chicken
Preheat oven to 190°C (fan).
Season the chicken legs generously with salt and pepper. Heat olive oil in an ovenproof pan over medium heat and sear the chicken skin-side down until golden and crisp. Turn over and transfer the pan to the oven. Roast for 30–35 minutes, until cooked through and juicy.
Make the Teriyaki Sauce
In a small saucepan, combine soy sauce, mirin, honey, rice vinegar, garlic, and ginger. Bring to a gentle simmer. Add the cornflour slurry and cook for 1–2 minutes until thick and glossy. Remove from heat.
During the final 10 minutes of roasting, brush the chicken generously with the teriyaki glaze and return to the oven to caramelise.
Roast the New Potatoes
Toss potatoes with olive oil, salt, pepper, and herbs if using. Spread on a tray and roast at 190°C for 35–40 minutes, turning once, until golden and crisp.
Prepare the Vegetables
Blanch the broccoli in well-salted boiling water for 2–3 minutes, then drain and keep warm.
Pea & Spinach Purée
Boil peas for 3 minutes, and add spinach for the final 30 seconds. Drain well. Blend with butter, seasoning, and a splash of warm water or stock until smooth and vibrant.
To Serve
Spoon the pea and spinach purée onto the plate, arrange the roasted potatoes and broccoli alongside, and finish with the teriyaki-glazed chicken leg on top. Drizzle with extra glaze if you’re feeling generous (you should).
Nutritional Values (Per Serving – Approx.)
- Calories: ~720 kcal
- Protein: ~42 g
- Carbohydrates: ~58 g
- Fat: ~34 g
- Fibre: ~9 g
- Sugar: ~14 g
Chef’s Note
This is the kind of dish I love cooking after a long day — familiar flavours, clean colours, no fuss. Teriyaki brings comfort, but when you make it yourself and balance it properly, it stays light and elegant. Plates like this remind me that good food doesn’t need to shout — it just needs care, timing, and a bit of heart.