Peel and cut sweet potatoes into chunks and put into an oven-proof dish with a little olive oil, tossing well to coat.
Mix chicken thighs and red onions cut into wedges with piri-piri spice mix and add to the pan. Roast in a 180°C oven
for 20 minutes, turn everything and roast for another 20 minutes. Add trimmed tenderstem broccoli, drizzled with
a little oil, and roast for another 15 minutes. Carefully remove the chicken, broccoli and onions, then mash the
sweet potatoes with a fork, stirring in all the juices. Return the chicken and veg to sit on top, reheat and serve.