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Ingredients
- 6 - 8 small chicken thighs, bone removed.
- 3 medium sweet potatoes, peeled and cut into large chunks.
- 8 spring onions, trimmed and cut in half (reserve one and slice diagonally to serve).
- 300g long-stemmed broccoli, trimmed, larger stems halved.
- 200g frozen edamame beans or frozen peas, refreshed in boiling water.
- Gochujang dressing:
- 2 tbsp gochujang.
- 2 cloves garlic, crushed.
- 2 tsp ginger, grated.
- 1 tbsp honey.
- 2 tbsp rice vinegar.
- 2 tbsp toasted sesame oil.
- 1 tbsp fish sauce.
- 1 tbsp soy sauce.
- To serve: rice or kimchi.
- Heat the oven to 220 degrees.
- Mix the gochujang dressing ingredients together till smooth. Set aside.
- Place the chopped sweet potatoes on to a baking tray and drizzle with a little oil. Place the chicken thighs on top. Roast for 15 minutes then top with the spring onions and broccoli florets.
- Mix everything to coat in the juices and oil. Spread the dressing on to the chicken and drizzle any remainder over the veg. Roast for a further 15 minutes until the sweet potatoes are tender, the chicken cooked and the broccoli stalks are starting to soften.
- Scatter with the edamame beans and sliced spring onion. Serve in bowls as is, or with rice.
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