Gochujang Roasted Chicken Traybake

• 8 Chicken thighs, bone-in, skin-on
• 900 g Sweet potato
• 2 tbsp Toasted sesame oil
• 3 tbsp Gochujang
• 2 tbsp Soy sauce
• 1 ½ tbsp Honey
• 4 cloves Garlic
• 500 g Broccoli
• 4 Spring onion
• 2 tbsp Roasted sesame seeds

1. Heat the oven to 220°C (430°F). Peel the sweet potato and cut into 2.5 cm chunks, then put on a large baking tray.
2. Drizzle the sweet potato with 1 tbsp of the toasted sesame oil and toss to coat. Roast for 15 minutes to give it a head start.
3. Meanwhile, stir together the gochujang, soy sauce, honey, remaining 1 tbsp toasted sesame oil, and the garlic (finely grated or crushed). Add the chicken thighs and turn to coat well.
4. Remove the tray from the oven and nestle the chicken thighs among the sweet potato, skin-side up. Spoon any remaining glaze over the chicken and roast for 20 minutes, until the skin is starting to brown.
5. Cut the broccoli into florets and add to the tray, turning it through the pan juices. Roast for 10 to 12 minutes more, until the broccoli is tender with charred edges and the chicken is cooked through.
6. Thinly slice the spring onion. Scatter over the traybake with the roasted sesame seeds, then serve straight away with the sticky juices spooned over.

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