Gochujang chicken & squash traybake

Name: Gochujang chicken & squash traybake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 8 slower reared chicken thighs, skin-on, bone-in; 700 g butternut squash; 3 tbsp gochujang; 2 tbsp tamari; 1½ tbsp groundnut oil; 2 tbsp light brown soft sugar; 2 tbsp sherry, such as amontillado; 15 g ginger, finely grated; 3 clove/s garlic, finely grated; ½ orange, juice; 2 head/s Pak Choi; 225 g can sliced water chestnuts, drained; 2 salad onions, sliced on the diagonal; ¾ tbsp black sesame seeds; Steamed brown or white rice, to serve

Chicken traybakes are a joy forever. Be careful not to burn the bird as there’s sugar in the marinade. Cover it with foil if it’s getting too dark and spoon the juices up over the chicken frequently.

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Serves4
CourseMain meal
Prepare20 mins
Cook45 mins
Total time1 hr 5 mins

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8 slower reared chicken thighs, skin-on, bone-in
700g butternut squash
3 tbsp gochujang
2 tbsp tamari
1½ tbsp groundnut oil
2 tbsp light brown soft sugar
2 tbsp sherry, such as amontillado
15g ginger, finely grated
3 clove/s garlic, finely grated
½ orange, juice
2 head/s Pak Choi
225g can sliced water chestnuts, drained
2 salad onions, sliced on the diagonal
¾ tbsp black sesame seeds
Steamed brown or white rice, to serve

Preheat the oven to 200ºC, gas mark 6. Trim the excess skin from the chicken thighs and discard. Halve the squash and scoop the seeds out, then cut into chunks about 2cm square. In a bowl, mix the gochujang, tamari, oil, sugar, sherry, ginger and garlic. Put the chicken and squash in a large roasting tin, about 28x32cm. Pour the gochujang mixture over the top and turn everything over to coat; season. Roast for 15 minutes, then add the orange juice and spoon the cooking juices up over everything. Return to the oven for another 10 minutes.
Meanwhile, halve the pak choi along its length, then cut each ½ into 3. Put the pak choi in the tin with the chicken, pushing the leaves down into the liquid. Stir in the water chestnut slices and return to the oven for 15-20 minutes, basting the chicken a couple of times, until cooked through, its juices run clear and no pink meat remains.
If you’re feeling fancy, transfer to a warm serving dish and scatter with the salad onions and sesame seeds (or keep in the roasting tin). The dish looks best if you serve it immediately as the pak choi gets duller in colour. Offer either brown or white rice on the side.

And to drink...

Elephant in the Room Palatial Pinot Noir, Australia is what you need with Diana’s gochujang chicken. The light body and bright acidity balance the traybake’s chilli and umami flavours.

Please Drink Responsibly; waitrose.com/alcohol

Typical values per serving when made using specific products in recipe