Gochujang roast chicken with spring greens
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Gochujang roast chicken with spring greens

By Good Food team

Try this spicy alternative for your Sunday roast dinner served with lots of seasonal greens

  • Prep:20 mins
    Cook:1 hrs 30 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 415
  • fat 22g
  • saturates 5g
  • carbs 8g
  • sugars 0g
  • fibre 6g
  • protein 43g
  • salt 0.93g

Ingredients

  • 1.5kg Morrisons British 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
  • 250ml chicken stock
  • 500g spring greens , shredded
  • 250g purple sprouting broccoli
  • 1 tbsp wholegrain mustard

Method

  1. Heat the oven to 220C/200C fan/gas 7. Put the Morrisons British whole 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.

  2. 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. The chicken juices should run clear or a meat thermometer should reach 70C when inserted into the thickest part. Stir the mustard through the greens before serving.

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