Gochujang Chicken and Sweet Potato Tray Bake
Makes 2 servings

INGREDIENTS
340 g Chicken thigh, skinless and boneless (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.)
300 g Sweet potato (In wedges. Sweet potato at 86 kcal per 100 g is close to white potato; the difference is taste, not calories. Raw, peeled weight.)
About 1.5 tbsp (30 g) Gochujang
1 tbsp, about 15 g Soy sauce
10 g Honey
6 g Rapeseed oil
3 cloves, about 9 g Garlic
100 g Red onion
200 g Broccoli
6 g Sesame seeds

METHOD
1. Heat the oven to 210°C. Whisk the gochujang, soy, honey, oil and crushed garlic into a glaze.
2. Toss the sweet potato and onion wedges with a third of the glaze and spread them over a large tray. Roast for fifteen minutes.
3. Coat the thighs in the rest of the glaze, lay them among the vegetables and roast for fifteen minutes more.
4. Add the broccoli florets, turning them in the juices on the tray, and roast for a final ten minutes until the chicken is dark at the edges and the broccoli tips have crisped. Scatter with sesame seeds.

Contains gluten cereals, soya and sesame.
Ordinary soy sauce is brewed with wheat. Tamari is brewed without wheat and is a separate ingredient here.

RECIPE NOTES
Serves two. The sweet potato goes in first because it needs forty minutes and the chicken only needs twenty-five.
Gochujang and soy both usually contain wheat. Tamari, and a paste made without wheat, take the gluten flag off.

Full recipe: https://www.getfuel8.com/recipes/gochujang-chicken-sweet-potato-tray
