---
author: Yewande Komolafe
source: https://cooking.nytimes.com/recipes/1020829-sheet-pan-gochujang-chicken-and-roasted-vegetables?q=sheet
video:
hero: https://bsteph.imgix.net/food/gochujang-chicken.jpg
tags: [entree, korean, chicken]
draft: true
rating: someday
---

# Sheet-Pan Gochujang Chicken and Roasted Vegetables

1. Heat the oven to 425 degrees.
2. Combine the (3 tb)[gochujang], (2 tb)[soy sauce], (1 tb)[fresh ginger, peeled and grated] and (3 tb)[neutral oil, like grapeseed or canola] in a medium bowl or resealable bag.
3. Add the (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] 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 (10 oz)[radishes, trimmed] into thin rounds
13. In a small bowl, toss the sliced scallion greens and radishes with the (2 tb)[rice vinegar] and (1 tb)[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]