Set oven to 220ºC. Slash chicken (see notes). Coat with 1 tbsp orange zest, 2 tbsp soy sauce, 1 tbsp oil and pepper. Roast on a lined oven tray for 25-30 minutes or until cooked through.
2. Roast the sweet potatoes
Cut sweet potatoes into large wedges. Toss on a lined oven tray with 1 tbsp oil, salt and pepper. Roast in oven for 20-25 minutes until golden and cooked through.
3. Make the spring onion dressing
Roughly chop spring onions. Blend together with 2 tbsp vinegar and 2 tbsp olive oil and season to taste with salt and pepper.
4. Prepare the salad
Roughly chop Asian greens. Slice oranges and sugar snap peas. Add to a large bowl with bean shoots. Whisk together 1 1/2 tbsp soy sauce and 1 1/2 tbsp olive oil. Toss through salad.
5. Finish and plate
Divide chicken, sweet potatoes and salad among plates. Spoon spring onion dressing over chicken.
Slashing the chicken to the bone will reduce cooking time as well as allow the marinate to go further.
Chicken marylands, 4
Sweet potatoes, 800g
Spring onions, 1/4 bunch *
Asian greens, 1 bunch
Sugar snap peas, 1/2 bag (125g) *
Bean shoots, 1 bag (250g)
From your pantry
Oil (for cooking + olive oil), salt, pepper, soy sauce (or tamari), red wine vinegar