Gochujang roast chicken with spring greens
A spicy alternative for your Sunday roast dinner served with lots of seasonal greens. This high-protein, low-carb dish features a whole chicken marinated in gochujang and roasted with spring vegetables.
Ingredienser
- 1 kg whole chicken
- 1 tbsp gochujang
- 1 lemon juiced (halves reserved)
- 1 tbsp vegetable or sunflower oil
- 2 onions each cut into 8 wedges
- a few lemon thyme or oregano sprigs
- 250 ml chicken stock
- 500 g spring greens shredded
- 250 g purple sprouting broccoli
- 1 tbsp wholegrain mustard
Gör så här
Heat the oven to 220C/200C fan/gas 7.
Put the chicken into a large roasting tin then combine the gochujang, half the lemon juice, the oil and some salt and pepper and rub all over chicken.
Tuck the lemon halves into the cavity along with one of the onions (or as much as you can fit) and half of the lemon thyme or oregano.
Pour the stock into the base of the tin, scatter in the remaining onion and thyme and roast for 20 mins.
Reduce the oven temperature to 180C/160C fan/gas 4 and cook for a further 30 mins.
Lift the chicken out of the tin then mix through the spring greens and broccoli.
Sit the chicken back on top and cook for a further 20 mins or until the chicken is cooked through and the veg is tender.
Check that the chicken juices run clear or a meat thermometer reaches 70C when inserted into the thickest part.
Stir the mustard through the greens before serving.