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Serves 4 



4 whole chicken legs

1 tbsp toasted sesame oil

Salt and pepper 

1 tbsp Soy sauce 

3 medium sweet potatoes, peeled and cut into large chunks

3 Red onions,  cut in chunks 

6 spring onions, 

300g long-stemmed broccoli, trimmed, larger stems halved

3 Limes, cut into wedges for serving 

Fresh coriander and mint for garnishing 


For the  glaze


4 tbsp Gochujang Korean chilli paste 

2 cloves garlic, crushed

4 tbsp Late Harvest Maple Syrup from St Lawrence Gold 

2 tbsp rice vinegar

1 tsp sesame oil

1 tbsp soy sauce


Here’s how:

Heat the oven to 200C.

Put the chicken legs in a baking tray, drizzle with the oil and season with salt, pepper and a splash of soy sauce. 

Roast for 20 minutes. 

Meanwhile, put the gochujang glaze ingredients in a small pan and heat gently.

Simmer for 1-2 minutes or until thickened slightly, then remove from the heat.

Tip the sweet potatoes and red onions into the tray with the chicken, then spoon over the sauce.

Roast for a further 30 minutes until the sweet potatoes are tender, then add the broccoli and spring onions before returning to the oven for a further 10 -15 minutes. Make sure the broccoli stalks are tender.

Serve with wedges of lime and a handful of fresh coriander or mint 


Recipe by Peter Sidwell 

Spicy Asian Chicken Traybake

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