Gochujang chicken & carrot traybake

Name: Gochujang chicken & carrot traybake
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 4
Ingredients: 1 kg pack Essential British Chicken Thighs; 500 g pack Chantenay carrots, halved if large; 150 g pack French breakfast radishes; 1 bunch Essential Salad Onions; 2 tbsp rice, cider or white wine vinegar; 2 tbsp Cooks’ Ingredients Gochujang Chilli Paste; 1 tbsp soy sauce; 1 tbsp sesame seeds; Cooked rice, to serve

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

5 out of 5 stars(3) Rate this recipe

1 of your 5 a day

Serves4
CourseMain meal
Prepare5 mins
Cook40 mins
Total time45 mins

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Ingredients

1kg pack Essential British Chicken Thighs
500g pack Chantenay carrots, halved if large
150g pack French breakfast radishes
1 bunch Essential Salad Onions
2 tbsp rice, cider or white wine vinegar
2 tbsp Cooks’ Ingredients Gochujang Chilli Paste
1 tbsp soy sauce
1 tbsp sesame seeds
Cooked rice, to serve

Method

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