Gochujang Chicken Tray Bake WITH RADISH PICKLE
Spicy gochujang is a wonderful marinade for chicken and vegetables. We used kūmara and Brussels sprouts, but use any vegetables you like (adjusting cooking times to suit). Don’t omit the pickle - it really adds a lovely fresh burst of flavour.
Ingredients
5 Tbsp gochujang paste
3 Tbsp soy sauce
2 cloves garlic, grated
3cm piece ginger, grated
2 Tbsp vegetable oil
3 small orange kūmara (about 600g) cut into wedges
400g Brussels sprouts, trimmed and halved
1 butterflied chicken
For the radish pickle:
4 radishes and their leaves
3 spring onions
½ green apple
1 Tbsp rice vinegar
2 tsp sesame oil
1 Tbsp sesame seeds, toasted
Method
Preheat the oven to 180°C.
Whisk together the gochujang, soy sauce, garlic, ginger, and vegetable oil to make the marinade.
Line a lipped baking tray with baking paper. In a large bowl, toss the kūmara wedges with 2 Tbsp of the gochujang marinade. Arrange the kūmara towards the edges of the lined tray.
In the same bowl, mix the Brussels sprouts with 2 Tbsp of the gochujang marinade and set aside. Brush the remaining marinade over the chicken. Place in the middle of the tray, skin side up, and season with salt.
Put the tray into the oven and cook for 20 minutes, then scatter the Brussels sprouts around the chicken and cook for a further 20 minutes, or until the vegetables are tender and the chicken is cooked. The coating will have a few brown spots.
While the chicken cooks, thinly slice the radishes and shred their leaves. Thinly slice the spring onions and the green apple. Put into a bowl with the rice vinegar, sesame oil, and sesame seeds. Leave to lightly pickle.
Allow the chicken to rest for 10 minutes before carving. Serve with the pickle on the side and, if you wish, a side of rice.