bohemianwanderer – This oven-roasted chicken traybake serves four people and requires 10 minutes of preparation time. The total cooking time is approximately one hour and ten minutes. The dish combines Korean-inspired flavors with tender chicken and roasted potatoes.
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Preheat the oven to 220C, or 200C with a fan setting, equivalent to 425F or gas mark seven. In a jug, whisk together the gochujang paste, dark soy sauce, rice wine, sesame oil, caster sugar, and freshly grated ginger. Mix until the sauce is smooth and evenly combined.
First, place the skin-on, bone-in chicken thighs into a large mixing bowl. Next, spoon three tablespoons of the prepared gochujang sauce over the chicken. Then, toss thoroughly to ensure each piece is evenly coated with the marinade.
Meanwhile, pour the hot chicken stock into the jug containing the remaining sauce. After that, whisk again to combine the stock and sauce into a unified mixture. This step ensures the liquid will flavor both the vegetables and the chicken during roasting.
In the next stage, arrange the roughly chopped onions, peeled garlic cloves, and halved baby potatoes in a large roasting tin measuring approximately 30 by 40 centimeters. Spread them evenly to promote consistent cooking. Once arranged, place the marinated chicken thighs on top of the vegetables, skin side facing upward.
Roasting Process and Final Garnish Before Serving
Finally, carefully pour the sauce and stock mixture evenly over the contents of the roasting tin. Make sure the liquid distributes across the vegetables and around the chicken. To finish, cover the tin tightly with foil to retain moisture during the initial cooking stage.
Roast the tray in the preheated oven for 30 minutes. This covered stage allows the chicken to cook gently while the potatoes begin to soften. After 30 minutes, remove the foil carefully to avoid steam.
Reduce the oven temperature to 200C, or 180C with a fan setting, equivalent to 390F or gas mark six. Return the uncovered roasting tin to the oven. Continue roasting for an additional 30 to 40 minutes.
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Cook until the chicken skin becomes crisp and deeply colored. The potatoes should develop golden tops while remaining tender inside. The sauce will reduce slightly and coat the ingredients.
Once fully cooked, remove the tray from the oven. Scatter the finely sliced spring onions and toasted sesame seeds evenly over the dish. Serve immediately while hot to preserve the crisp texture of the chicken and potatoes.
