Sheet-Pan Gochujang Chicken and
Roasted Root Vegetables
This recipe can be taken in many different directions, all of which are guaranteed to produce a yummy meal. You can use corn and rice instead of hominy, grill some chicken instead of shrimp, make it less spicy if desired (but why would you??)
- 3 Tbsp gochujang
- 2 Tbsp soy sauce
- 1 (1-inch) fresh ginger, peeled and grated (approx 1 Tbsp)
- 3 Tbsp avocado oil
- 2 lbs of squash (like butternut or acorn) peeled, seeded and cut into 1.5″ pieces
- 1 lbs parsnip or rutabaga
- 10 scallions, white part cut into 2″ pieces and green cut finely for garnish
- Kosher salt
- 2 1/2 to 3 lbs of bone-in, skin-on chicken thighs
- 3 to 4 radishes, sliced finely or cut with a madeline
- 2 Tbsp rice vinegar
- 1 Tbsp sesame oil
- Steamed rice
- 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 on a separate sheet.
- Roast until vegetables are tender, chicken is cooked through and the skin crispy and browned in spots, about 40 minutes.
- 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.
- Top the roast chicken and vegetables with the quick-pickled scallion-radish mix and transfer to serving plates. Serve with steamed rice, if desired.