Instructions

1. Preheat the oven to 180°C.
2. Put the chicken pieces in a large tray.
3. Cut the lime into wedges, slice the ginger into matchsticks and chop the garlic roughly. Arrange these between the chicken pieces, together with the potatoes (if used).
4. Dust the chicken with the five-spice powder, then drizzle everything with the oils, soy sauce and rice wine. Using a silicon brush, coat everything well with the mixture.
5. Put the tray in the oven and bake for 15 minutes. Turn over the chicken and vegetable pieces, then scatter half of the sesame seeds on top. Return to the oven and bake for 10 more minutes.
6. Meanwhile, finely chop the spring onion and slice the Bok choy into long wedges.
7. Take the tray out of the oven and turn over the chicken again (they should be skin-side up now) and arrange the Bok choy pieces between the chicken, then scatter the spring onion all over.
8. Sprinkle the remaining sesame seeds over the dish, and bake for a further 10-15 minutes, until the chicken is golden.
9. Scatter the coriander leaves on top and serve with side dishes of your choice.