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Gochujang chicken & carrot traybake

Gochujang chicken & carrot traybake

By Elizabeth Shin
5’ Prep time
40’ Cook time
45’ Total time
592 Calories
4 Serving

Summary

Satisfying and so simple. this chicken traybake offers spicy, sweet and tangy flavours, with a fresh, colourful crunch from quick-pickled radish and onions.
Elizabeth Shin 0 Followers

Step by Step

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Step 1

Preheat the oven to 200ºC, gas mark 6. Place the chicken thighs skin-side up in a large, shallow roasting tin, then add the carrots and cook for 20 minutes.
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Step 2

Meanwhile, thinly slice the radishes and the green ends of the salad onions. Place in a bowl with the vinegar and a large pinch of salt, then set aside. Stir together the gochujang paste and soy sauce.
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Step 3

Add the white parts of the salad onions to the tin. Turn the carrots in the oil, brush the chicken with the gochujang mix and sprinkle with sesame seeds. Roast for 20 minutes, basting the chicken and vegetables halfway, until the carrots are tender and the chicken is cooked through with no pink meat and the juices run clear.
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Step 4

Drain the radishes and salad onions (discard the vinegar), then spoon them over the chicken and carrots. Serve with rice.

Ingredient

  • Essential salad onions
    Essential salad onions
    1 bunch
  • Soy sauce
    Soy sauce
    1 tbsp
  • French breakfast radishes
    French breakfast radishes
    150 grams
  • Cooks’ ingredients gochujang chilli paste
    Cooks’ ingredients gochujang chilli paste
    2 tbsp
  • Japanese rice vinegar
    Japanese rice vinegar
    2 tbsp
  • Chantenay carrots
    Chantenay carrots
    500 grams
  • Sesame seeds
    Sesame seeds
    1 tbsp
  • Essential waitrose british chicken thighs
    Essential waitrose british chicken thighs
    1 kilos

Nutrition Facts

View nutrition facts
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