I’m on a chicken kick (as evidenced by last week’s & this week’s recipes). And I’m also on a winter veggie kick. AND I’m on a spicy kick! When the weather turns chilly there’s nothing better than an easy one pan dinner that highlights seasonal veg & heat. Enter this lovely Sheet-Pan Gochujang Chicken & Roasted Veggies recipe. If you haven’t yet experimented with gochujang, you’re in for a treat. This Korean fermented paste, which has been around since the 16th century, adds umami flavor & sweet-hot spice to any dish. Give a try tonight & enjoy the deliciousness!
Makes 4-6 servings
Ingredients
- 3 T gochujang
- 2 T soy sauce
- 1 T ginger, minced
- 3 T olive oil
- 2 lbs winter squash, unpeeled, seeded & cut into 2″ pieces (butternut, acorn, delicata all work great!)
- 1 lb turnips, cut into 2″ pieces
- 10 scallions, white & green parts separated, but not chopped
- salt & pepper
- 2½- 3 lbs chicken thighs, drumsticks or breasts, bone-in, skin-on
- 10 oz radishes, thinly sliced
- 2 T rice vinegar
- 1 T sesame oil
- Steamed rice (optional)
Heat oven to 425 deg. Combine gochujang, soy sauce, ginger & olive oil in a med bowl. Add squash, turnips & scallion whites & toss to coat with glaze. Lightly season with salt & pepper & transfer to a rimmed baking sheet. Season the chicken with salt & pepper & toss to coat in whatever is left of the glaze. Arrange the chicken pieces skin-side up between the vegetables on the sheet.
Roast until vegetables are tender, chicken is cooked through & the skin crispy & browned, about 40 min.
While the chicken cooks, thinly slice the scallion greens. In a small bowl, toss the sliced scallion greens & radishes with the rice vinegar & sesame oil. Season to taste with salt & pepper & set aside to lightly pickle.
Top the roast chicken & vegetables with the quick-pickled scallion-radish mix & transfer to serving plates. Serve with steamed rice, if desired. Enjoy!
Recipe Adapted from & Photo Cred: Sheet-Pan Gochujang Chicken and Roasted Vegetables Recipe
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