Ingredients

• 3 Tablespoonsgochujang
• 2 Tablespoonssoy sauce
• 1 Tablespoonfresh ginger, peeled and grated
• 3 Tablespoonsneutral oil, like grapeseed or canola, plus more for drizzling
• 2 poundssquash, such as butternut, acorn or delicata, unpeeled, seeded and cut into 2-inch pieces (about 5 loose cups)
• 1 poundturnips, trimmed and cut into 2-inch pieces (about 3 ½ loose cups)
• scallions, ends trimmed, green and white parts separated, but not chopped
• Kosher salt
• 2 ½ - 3 poundchicken thights, bone-in skin-on, drumsticks or breasts, patted dry
• 10 ouncesradishes, trimmed
• 2 Tablespoonsrice vinegar
• 1 Tablespoonsesame oil (optional)
• teamed rice (optional)

Directions

1. Heat the oven to 425 degrees.
2. Combine the gochujang, soy sauce, ginger and 3 tablespoons oil in a medium bowl or resealable bag.
3. Add the squash, turnips and scallion whites
4. toss to coat with glaze, or seal bag and shake to coat
5. Lightly season with salt
6. transfer to a rimmed baking sheet
7. Season the chicken 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 radishes into thin rounds
13. In a small bowl, toss the sliced scallion greens and radishes with the rice vinegar and 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