Korean Chicken Tray Bake

Serves 4

Prep time: 45 mins

Cooking time: 45 mins

Ingredients

2 tbsp Gochujang paste
2 tbsp soy sauce
2 tbsp runny honey
1 tbsp sesame oil
3 cloves of garlic crushed
4 cm fresh ginger grated
1 tbsp rice vinegar
1.2 kg chicken thighs (bone in, skin on)
600 g Carb-Lite potatoes cut into chunks
2 carrots sliced
1 red onion cut into wedges
1 roasted red capsicum sliced
2 tbsp vegetable oil
1 tbsp sesame seeds for garnish
2 spring onions sliced, for garnish
100 g baby spinach leaves

Instructions

Step 1
Heat the oven to 200°C.

Step 2
In a shallow dish, combine gochujang paste, soy sauce, honey, sesame oil, garlic, ginger and rice vinegar. Mix well. Add the chicken thighs to the dish, turning to coat with the marinade. Refrigerate for at least 30 minutes or up to 2 hours.

Step 3
Add a film of oil to a large baking tray, arrange the chicken and vegetables in a single layer. Spoon over any excess marinade.

Step 4
Place the tray in the oven and bake for 35-40 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelised.

Step 5
Serve sprinkled with sesame seeds and spring onions and baby spinach on the side.

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