Korean · Mains
Sheet-Pan Gochujang Chicken and Roasted Vegetables
Gochujang, a Korean fermented chile paste, enlivens a straightforward dinner of roast chicken and vegetables with a salty, spicy and umami-rich layer of flavor. Freshly grated ginger, sliced scallions and quick-pickled radishes elevate the flavor even further. This recipe calls for a wintry mix of squash and turnips, but root vegetables like carrots, potatoes and beets, or lighter vegetables like cauliflower, brussels sprouts or broccoli will work well too.
Ingredients
Serves 4- 3 tbspgochujang
- 2 tbspsoy sauce
- 1(1-inch) piece fresh ginger, peeled and grated
- 3 tbspneutral oil, like grapeseed or canola, plus more for drizzling
- 2 lbsquash, such as butternut or delicata, unpeeled, seeded and cut into 2-inch pieces
- 1 lbturnips, trimmed and cut into 2-inch pieces
- 10scallions, ends trimmed, green and white parts separated, but not chopped
- Kosher salt
- 21to 3 lb bone-in, skin-on chicken thighs, drumsticks or breasts, patted dry
- 1 bunchradishes, trimmed
- 2 tbsprice vinegar
- 1 tbspsesame oil (optional)
- Steamed rice (optional)
Method
- 01
Heat the oven to 425 degrees. Combine the gochujang, soy sauce, ginger and 3 tablespoons oil in a medium bowl or resealable bag. Add the squash, turnips and scallion whites, toss to coat with glaze. Lightly season with salt and transfer to a rimmed baking sheet.
- 02
Season the chicken with salt and toss to coat in whatever is left of the glaze in the bowl or bag. Arrange the chicken pieces skin-side up between the vegetables on the sheet.
- 03
Roast until vegetables are tender, chicken is cooked through and the skin crispy and browned in spots, about 40 minutes.
- 04
While the chicken cooks, thinly slice the scallion greens. Using a sharp knife or a mandoline, cut the radishes into thin rounds. In a small bowl, toss the sliced scallion greens and radishes with the rice vinegar and sesame oil, if using. Season to taste with salt and set aside to lightly pickle.
- 05
Top the roast chicken and vegetables with the quick-pickled scallion-radish mix and transfer to serving plates. Serve with steamed rice, if desired.