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Gochujang Roast Chicken with Spring Greens

Gochujang Roast Chicken with Spring Greens

By Morrisons
Published on 01 April 2025
Try this spicy alternative for your Sunday roast dinner served with lots of seasonal greens.
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Time and servings

1 hr 50 minsTotal time
5Servings
20 minsPrep time
1 hr 30 minsCooking time

Ingredients

  • 1.5kg Morrisons British Whole Chicken
  • 2 tbsp gochujang
  • 500g spring greens, shredded
  • 250g purple sprouting broccoli
  • 250 ml chicken stock
  • 2 onions, each cut into 8 wedges
  • 1 lemon, juiced, reserve the halves
  • A few thyme sprigs, if preferred use lemon wedges or oregano
  • 1 tbsp wholegrain mustard
  • 1 tbsp oil, vegetable or sunflower

Method

  1. Step 1

    Heat the oven to 220°C/200°C fan/gas 7. Put the chicken into a large roasting tin then combine the gochujang, half the lemon juice, the oil and some salt and pepper and rub this all over the chicken.

  2. Step 2

    Tuck the lemon halves into the cavity along with one of the onions (or as much as you can fit) and half of the thyme, lemon or oregano. Pour the stock into the base of the tin and scatter in the remaining onion and thyme and roast for 20 mins.

  3. Step 3

    Reduce the oven temperature down to 180°C/160°C fan/gas 4 and cook for a further 30 mins.

  4. Step 4

    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 70°C. Stir in the mustard before serving, if you like.