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. Also discover more chicken traybake ideas, including our peri peri chicken, Spanish chicken traybake and Mediterranean chicken traybake.

Also read our guide on what is gochujang and where to buy it for more advice on sourcing this ingredient as well as our favourite gochujang recipes.


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


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


  • 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.

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Anna Glover profile
Anna GloverSenior food editor

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