Sheet-Pan Gochujang Chicken and Roasted Vegetables

Ingredients


3 tbsp	gochujang
2 tbsp	soy sauce
1 tbsp	fresh ginger, peeled and grated
3 tbsp	neutral oil, like grapeseed or canola
2 lb	squash, such as butternut, acorn or delicata, unpeeled, seeded and cut into 2-inch pieces
1 lb	turnips, trimmed and cut into 2-inch pieces
10	scallions, ends trimmed, green and white parts separated
	kosher salt
2 1/2 - 3lb	chicken thighs, bone-in skin-on, drumsticks or breasts, patted dry
10 oz	radishes, trimmed
2 tbsp	rice vinegar
1 tbsp	sesame oil
	steamed rice

1. Heat the oven to 425 degrees.
2. Combine the 3tb gochujang, 2tb soy sauce, 1tb fresh ginger, peeled and grated and 3tb neutral oil, like grapeseed or canola in a medium bowl or resealable bag.
3. Add the 2lb squash, such as butternut, acorn or delicata, unpeeled, seeded and cut into 2-inch pieces, 1lb turnips, trimmed and cut into 2-inch pieces and white parts of 10 scallions, ends trimmed, green and white parts separated
4. Toss to coat with glaze, or seal bag and shake to coat
5. Lightly season with kosher salt
6. Transfer to a rimmed baking sheet
7. Season 2 1/2 - 3 lb chicken thighs, bone-in skin-on, drumsticks or breasts, patted dry with salt
8. Toss to coat in whatever is left of the glaze in the bowl or bag
9. Arrange the chicken pieces skin-side up between the vegetables on the sheet
10. Roast for 40 minutes or until vegetables are tender, chicken is cooked through and the skin crispy and browned in spots
11. While the chicken cooks, thinly slice the scallion greens.
12. Using a sharp knife or a mandoline, cut the 10oz radishes, trimmed into thin rounds
13. In a small bowl, toss the sliced scallion greens and radishes with the 2tb rice vinegar and 1tb sesame oil
14. Season to taste with salt
15. Set aside to lightly pickle.
16. Top the roast chicken and vegetables with the quick-pickled scallion-radish mix
17. Transfer to serving plates
18. Serve with steamed rice

by Yewande Komolafe · source^[2]

	3 tbsp	gochujang
	2 tbsp	soy sauce
	1 tbsp	fresh ginger, peeled and grated
	3 tbsp	neutral oil, like grapeseed or canola
	2 lb	squash, such as butternut, acorn or delicata, unpeeled, seeded and cut into 2-inch pieces
	1 lb	turnips, trimmed and cut into 2-inch pieces
	10	scallions, ends trimmed, green and white parts separated
		kosher salt
	2 1/2 - 3 lb	chicken thighs, bone-in skin-on, drumsticks or breasts, patted dry
	10 oz	radishes, trimmed
	2 tbsp	rice vinegar
	1 tbsp	sesame oil
		steamed rice

1. Heat the oven to 425 degrees.
2. Combine the 3tb gochujang, 2tb soy sauce, 1tb fresh ginger, peeled and grated and 3tb neutral oil, like grapeseed or canola in a medium bowl or resealable bag.
3. Add the 2lb squash, such as butternut, acorn or delicata, unpeeled, seeded and cut into 2-inch pieces, 1lb turnips, trimmed and cut into 2-inch pieces and white parts of 10 scallions, ends trimmed, green and white parts separated
4. Toss to coat with glaze, or seal bag and shake to coat
5. Lightly season with kosher salt
6. Transfer to a rimmed baking sheet
7. Season 2 1/2 - 3 lb chicken thighs, bone-in skin-on, drumsticks or breasts, patted dry with salt
8. Toss to coat in whatever is left of the glaze in the bowl or bag
9. Arrange the chicken pieces skin-side up between the vegetables on the sheet
10. Roast for 40 minutes or until vegetables are tender, chicken is cooked through and the skin crispy and browned in spots
11. While the chicken cooks, thinly slice the scallion greens.
12. Using a sharp knife or a mandoline, cut the 10oz radishes, trimmed into thin rounds
13. In a small bowl, toss the sliced scallion greens and radishes with the 2tb rice vinegar and 1tb sesame oil
14. Season to taste with salt
15. Set aside to lightly pickle.
16. Top the roast chicken and vegetables with the quick-pickled scallion-radish mix
17. Transfer to serving plates
18. Serve with steamed rice