Let’s get cooking.
Heat the oven to 200°C fan or 220°C conventional. Use a large shallow roasting tray, or multiple trays if necessary to fit everything in a single layer.
Halve the baby potatoes, cutting larger ones again so the pieces are about 2–3 cm. Deseed the peppers and cut into wide strips. Peel the red onion and cut into wedges. Mince the garlic and finely grate the ginger.
In a large bowl, mix the Greek yoghurt, gochujang, honey, soy sauce, garlic, ginger and 1 tbsp oil. Unfold the chicken thighs and turn them in the marinade until coated.
Spread the potatoes, peppers and onion over the tray. Lift out the chicken, then scrape the remaining marinade onto the vegetables and toss to coat. Arrange the thighs among the vegetables, keeping everything in a single layer.
Roast for about 35–40 minutes. After 20 minutes, turn the vegetables; if using multiple trays, swap their oven positions. If the coating darkens too quickly, cover loosely with foil while the food finishes cooking.
Check that a knife slips easily into the potatoes and the centre of the thickest chicken thigh reaches 75°C for 30 seconds. If the chicken is ready first, transfer it to a clean plate and cover while the potatoes finish roasting.
Slice the spring onions and cut the lime into wedges. Divide the chicken and vegetables between 4 plates, scatter with spring onions and squeeze over lime to taste.
