The finished recipe. Gochujang Chicken and Sweet Potato Tray BakeIngredients 1 to 6. 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 oilIngredients 7 to 10. 3 cloves, about 9 g Garlic. 100 g Red onion. 200 g Broccoli. 6 g Sesame seedsStep 1. Heat the oven to 210°C. Whisk the gochujang, soy, honey, oil and crushed garlic into a glaze.Step 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.Step 3. Coat the thighs in the rest of the glaze, lay them among the vegetables and roast for fifteen minutes more.Step 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.
Fuel8
