1 tablespoon sesame oil
1 tablespoon gochujang
1 lemon, juiced
1 teaspoon light soy sauce
Handful of fresh thyme
1kg small waxy potatoes halved
Tenderstem broccoli (optional)
Mix the Gochujang, lemon juice, sesame oil and honey together in a bowl. Reserve the squeezed lemon for later.
Line a baking tray with enough parchment paper to be able to wrap the chicken up in it.
Slice the potatoes (skin on) and arrange in the bottom of the paper. Place the chicken on top and push the sauce mix under the chicken skin. Rub any remaining all over the chicken to coat every inch of the bird.
Push the squeezed lemon inside the chicken along with the handful of thyme, then wrap the chicken up in the parchment paper before popping into the oven.
About 10 minutes before the bird is cooked, unwrap the parchment paper and cook to colour a little. At this stage I added tender stem broccoli, however that’s totally optional.
A 2kg chicken will take about 1 hour and 20 minutes to roast at 200°C (180°C fan) or 350°F, plus 20 minutes resting time. Ensure the chicken is cooked through by checking for clear juices when pierced in the thigh.
Enjoy x
Recipe courtesy of Stephs_Food_diary
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