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.