Miso and gochujang roast chicken marylands
Miso and gochujang chicken

Miso and gochujang roast chicken marylands

Miso and gochujang roast chicken marylands

A deceptively simple tray-bake of free-range chicken marylands, coated in a sweet-salty-savoury compound butter of miso and (mildly) spicy Korean gochujang chilli paste. The butter melts as the chicken cooks, bathing it and the base of sliced red capsicum and onion in buttery, umami-laden deliciousness. Dish up with a side of coconut rice and Asian greens or broccolini for a easy crowd-pleaser.
Cook & Eat

To Serve

Serve with steamed rice – our coconut rice would be good – and a side of mixed, stir-fried green vegetables. We like a combination of broccolini, sugar snap peas and something leafy like choy sum, dressed with oyster sauce and a lick of sesame oil. 

Ingredients

Chicken maryland (65%), red capsicum, onion, red chilli paste (wheat, barley), miso paste (water, soybeans (soy), rice malt, salt, alcohol 2%, riboflavin (101)), butter (cream (milk)), honey, rice vinegar (water (95%), glutinous rice, fructose, salt), garlic, chilli flakes, salt

* We don’t add preservatives or additives to our meals – we cook with the same real ingredients you would find in your home fridge and pantry. Some of these household ingredients do contain sub-ingredients, for example Dijon mustard contains sulphites and crushed tomatoes contain citric acid. We try to find products with as few additives as possible and always list every ingredient in our meals, both here and on the label.

Nutritional Info

Serving Size: 435g Ave Quantity
Per Serving 		Ave Quantity
Per 100g
ENERGY 2333 kJ 536 kJ
PROTEIN 43.6 g 10.0 g
FAT (TOTAL) 31.6 g 7.3 g
-SATURATED 11.9 g 2.7 g
CARBOHYDRATE 21.0 g 4.8 g
-SUGARS 15.3 g 3.5 g
SODIUM 1285 mg 295 mg

Allergens

Does contain: gluten, milk, soy, wheat

May contain: crustaceans, eggs, fish, lupin, molluscs, peanuts, sesame, sulphites, tree nuts
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SIZE GUIDE

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Serves 2

SERVES 2

870g - two uncooked marinated chicken marylands with vegetables

To Cook

Preheat oven (FF) to 180C and remove the plastic film. Defrosted: cook for 50 minutes until the chicken is golden brown and its juices run clear when pierced with a skewer. Frozen: cover with foil and cook 40 minutes, remove foil and cook for a further 40 minutes until the chicken is golden brown and its juices run clear when pierced with a skewer.