Name: Gochujang chicken traybake
Total time: 1 h
Yield: Serves 4
Cuisine: Korean
Ingredients: 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

A chicken leg, sweet potato and broccoli traybake

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

GOCHUJANG GLAZE

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

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.