Spicy Korean Roasted Chicken – Delishar

Each time I go grocery shopping, I’ll walk pass an aisle that sells Korean food items. This red colour plastic packaging always got my attention. I’d stop, give it a glance, and continue walking. But the last time I was there, I stopped, picked it up, and into my shopping cart it went. I knew it was some kind of spicy Korean paste, but I had no idea what it really was. I’m not a big fan of Korean food to began with, for some reason, I always find that Korean food lacks flavour and taste rather fermented. 

However, to be fair I haven’t really given Korean food a second chance. I have probably ordered chicken bulgogi once or twice at food court and didn’t find it too appetising. I felt that it was kind of a tease actually, because it was not spicy (well, at least not to me) and lacks strong flavours that I love. But I did enjoy bibimbap when the husband and I decided to give it another chance at the Korean restaurant during one of our date nights.  When I found out that the Koreans used this spicy chilli paste (Gochujang) to make the sauce for bibimbap, I was convinced that I need to use this sauce in my cooking.

Korean chicken 3

The first thing that came to mind was this simple dish. I made the marinade with flavour profiles that I love, sweet, spicy, and salty. Then let the chicken marinate over night, soaking in all the gorgeous flavours. Then pop it into a hot oven and let it roast. The sugar in the marinade caramelised, resulting in delicious charred bits all over the chicken. The husband came back from work and exclaimed, “Whoa, love the colour on the chicken!”. Because I don’t make Korean food at home, I asked what did he think of the dish. He said that it tasted different, but a very good tasty different. 🙂 

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Spicy Korean Roasted Chicken


  • 4 chicken legs bone-in & skin on
  • 2 tbsp gochujang
  • 1 tbsp sesame oil
  • 2 tbsp soy sauce
  • 2 tbsp bown sugar
  • Salt & black pepper to taste
  • 2-3 cloves garlic minced
  • 2 tsp grated ginger
  • 1/2 tsp red chilli flakes optional
  • 1 tsp toasted sesame seeds to garnish
  • 1 tbsp chopped spring onions to garnish
  • In a mixing bowl, add gochujang, ginger, garlic, soy sauce, sesame oil, and sugar together.

  • Season both sides of chicken with salt and pepper.

  • Pour marinade over and allow to marinate for 1 hour to 24 hours.

  • Bake in preheated oven for 30-40 minutes at 200C or until done.

  • Sprinkle some toasted sesame seeds, and garnish with chopped spring onions.

Korean chicken

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One Pan Rosemary Chicken & Roasted Potatoes – Delishar

I’m back!!! Did you miss me? I sure did miss our interaction, a lot! We just got back from our summer vacay from the USA and the whole family is super jet-lagged. LOL! But the break from cyber-world was liberating as always. It was a good avenue to recharge, spend quality time with family, and I had some time to read a cookbook or two to be inspired. 🙂

I know I’ve been away for more than 3 weeks. That’s because we just moved into our new place and I’ve been busy with the renovation, packing, and unpacking boxes after boxes. I really don’t like moving. I realised that during our move, I was more worried about my dinnerware and cookware being misplaced or damaged than anything else. So much so, I actually hand-carried some of my precious cookware! Some friends thinks I’m a little crazy. Haha! 

One Pan Chicken and Potatoes insta 1


Because I was preparing for my move, I had many of my kitchenware carefully and securely packed. So I had very little to work with. As such, our meals needed to be simple with minimal ingredients and preparation. I also didn’t have a lot of time at hand to be puttering around the kitchen so the oven was my best friend. 

This meal was made all in one big mixing bowl and baked in a pan all at once. Blanch some greens or throw a salad together and you’ll get a complete dinner that looks like you worked all day in the kitchen. In fact, you can even mix up all the ingredients on your baking tray. Just remember to line your baking tray so that it makes clean up easy. If you are into crispy skin chicken that stays moist in the inside, and super flavourful potatoes, then you should not pass up on this ridiculously easy recipe. 


Crispy Rosemary Chicken & Roasted Potatoes


Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

  • 4 Skin on bone-in chicken legs, pat dry
  • 6 small potatoes Granola Potatoes, washed & quartered
  • 1 yellow onion cut into 1 inch pieces
  • 1/4 cup olive oil
  • 1 tbsp chopped fresh rosemary
  • 1 tsp dried oregano
  • 3 cloves garlic minced
  • 1 tbsp worcestershire sauce*
  • Salt and black pepper to taste

To serve

  • Lemon wedges
  • Chopped cilantro
  • Preheat oven to 190C. (Top & bottom heat, no fan-force)

  • Mix rosemary, oregano, garlic, worcestershire sauce, and oil together in a large mixing bowl.

  • Add chicken, onion, and potatoes into bowl.

  • Toss to coat.

  • Lay everything out onto a large baking dish.

  • You can rest the chicken on top of the potatoes.

  • Season with salt and pepper.

  • Bake on middle rack for an hour, uncovered.

  • Serve with lemon wedges and garnish with chopped cilantro.

You can also mix all the ingredients up in your baking tray if you don’t want to wash another bowl!
*For whole30 compliant worcestershire sauce substitute: https://goo.gl/IsPuXa

Adapted from Big Oven

One Pan Chicken and Potatoes 5

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Mango Chicken Sausage on Spinach with Roasted Tomatoes – Delishar

Sausages have been quite the staple at the Kay household and rightly so because it tastes so good! However, good sausages are quite pricey to buy from stores. I’m talking about the real raw meat sausages in the casing, not the with added fillers or pink in colour. In an attempt to save some money and know exactly what goes into my meat, I made my own with herbs and mango to lend some sweetness.

To simplify things, I shaped them into patties to pan-fry instead of stuffing them into casing. Usually, I’d make a large batch of it, cook it, and freeze them for use later on. It goes well with everything, keep some raw sausage meat to use for your taco stuffing, or make bigger patties for burgers.

This recipe has been a winner with the family. The girls love having them on little slider burgers when I’m in a pinch for time to make lunch or dinner. It’s low-fat, paleo, whole30 approved, gluten-free and can be adapted to make it Keto just by opting out on the mango. This whole meal is quick to put together, healthy, and looks extremely appealing! Nuff said, let’s cook!

Mango Chicken Sausage on Spinach with Roasted Tomatoes

Prep Time 10 minutes

Cook Time 15 minutes

Mango Chicken Sausage

  • 220 g minced chicken
  • ¼ cup finely diced mango
  • 2 tsp chopped spring onions
  • 1/8 tsp red pepper flakes
  • ½ tsp garlic powder
  • ¼ + 1/8 tsp salt
  • 1 tsp olive oil

Spinach with Roasted Tomatoes

  • 220 g mango sausage
  • 40 g baby spinach
  • 8 cherry tomatoes halved
  • 65 g white button mushroom sliced
  • 1 clove garlic minced
  • 1 tbsp olive oil
  • Mix all ingredients for Mango Chicken Sausage together

  • Form 4 patties from the chicken sausage mixture.

  • Heat pan on medium-high with 2 tsp olive oil and cook chicken sausage for 2-3 minutes each side, until cooked through. Transfer to a serving plate

  • Add 1 tsp olive oil, and cook mushrooms until brown, about 2-3 minutes.

  • Then add garlic and tomatoes, cook for 45 seconds.

  • Add spinach, season with salt and pepper, then cook until wilted.

  • Serve with Mango sausage.

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