Sheet-Pan Gochujang Chicken and Roasted Vegetables

Ingredients

• Gochujang Hot Sauce

  Bibigo

  300g

• Soy sauce

  regular sodium, shoyu

  2 tbsp or 32g

• Ground ginger

  100g

• Oil

  Submarine Sandwich - Wegmans

  3 tbsp or 42g

• Scallop squash

  summer, raw

  32 oz or 907g

• Turnips

  raw

  454g

• Scallions

  raw

  10 medium or 150g

• Salt

  table

  1 dash or 0.4g

• Chicken thigh

  raw

  1.36kg

• Oriental radish

  raw

  100g

• Rice wine vinegar

  2 tbsp or 30g

• Sesame oil

  1 tbsp or 14g

• Rice

  Long Grain & Wild, with Herb Seasoning - Wegmans

  100g

Directions

1. 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, or seal bag and shake to coat. Lightly season with salt and transfer to a rimmed baking sheet. 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.
2. Roast until vegetables are tender, chicken is cooked through and the skin crispy and browned in spots, about 40 minutes.
3. 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.
4. Top the roast chicken and vegetables with the quick-pickled scallion-radish mix and transfer to serving plates. Serve with steamed rice, if desired.
5. Recipe by: Yewande Komolafe (source: https://cooking.nytimes.com/recipes/1020829-sheet-pan-gochujang-chicken-and-roasted-vegetables)