A chicken leg, sweet potato and broccoli traybake

Gochujang chicken traybake

  • serves 4
  • Easy

Give chicken a spicy kick with gochujang, a Korean chilli paste that's wonderfully versatile. Sweet potato and long-stemmed broccoli make this traybake a colourful dinner choice

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Try this recipe for gochujang chicken traybake, then check out our gochujang egg mayo sandwich, gochujang buttered cauliflower, kimchi fried rice and more Korean-inspired recipes.

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Ingredients

  • whole chicken legs 4
  • toasted sesame oil 1 tbsp
  • sweet potatoes 3 medium, peeled and cut into large chunks
  • spring onions 7, 6 trimmed and cut into lengths, 1 finely sliced to serve
  • long-stemmed broccoli 300g, trimmed, larger stems halved
  • frozen edamame beans or peas 320g

GOCHUJANG GLAZE

  • gochujang 4 tbsp
  • garlic 2 cloves, crushed
  • ginger grated to make 2 tsp
  • soft light brown sugar 2 tbsp
  • rice vinegar 2 tbsp
  • sesame oil 1 tsp
  • fish sauce 1 tsp
  • soy sauce 1 tbsp

Method

  • Step 1

    Heat the oven to 220C/fan 200C/gas 7. Put the chicken legs in a baking tray, rub with the oil and season. Roast for 20 minutes. Meanwhile, put the gochujang glaze ingredients in a small pan and bring to a simmer. Cook for 1-2 minutes or until thickened slightly. Remove from the heat.

  • Step 2

    Tip the sweet potatoes, spring onions and broccoli in the tray with the chicken, and toss everything to coat in the juices and oil. Roast for a further 20 minutes until the sweet potatoes are tender, and the broccoli stalks are starting to soften.

  • Step 3

    Spoon the glaze over the chicken in the tray, and stir any remaining through the sweet potatoes and broccoli. Roast for a further 10-15 minutes or until the chicken is golden and cooked through. Pour a kettle of just-boiled water over the beans or peas in a bowl, and leave to thaw and cook gently. Stir them through the traybake and top with some finely sliced spring onions to serve.

Discover more chicken leg recipes

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Nutritional Information

  • Kcals 624
  • Fat 23.2g
  • Saturates 5g
  • Carbs 63.7g
  • Sugars 37g
  • Fibre 14g
  • Protein 33g
  • Salt 1.9g
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