Sheet-Pan Gochujang Chicken and Roasted Vegetables

Sheet-Pan Gochujang Chicken and Roasted Vegetables

nest-wellness.com

Gochujang elevates a simple dinner of roast chicken and vegetables with a salty, spicy and umami-rich layer of flavor.

View full recipe on nest-wellness.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at nest-wellness.com.

Share this recipe:

Cooking tools:

  • Oven
  • Baking sheet
  • Mixing bowl
  • Zip-top bag
  • Measuring spoon
  • Grater
  • Paper towel
  • Chef's knife
  • Mandoline
  • Cutting board
  • Pot
  • Steamer basket
  • Serving platter

Ingredients

  • 3 tbsp gochujang ((look for one without corn syrup or wheat))
  • 2 tbsp tamari
  • 1 -1 inch piece fresh ginger, (peeled and grated (about 1 tablespoon) )
  • 3 tbsp avocado oil (plus more for drizzling )
  • 2 pounds squash, such as butternut, acorn or delicata, peeled, seeded and cut into 2-inch pieces or if you want to use a lower carb vegetable, try broccoli, or brussels sprouts
  • 1 pound turnips, trimmed and cut into 2-inch pieces ((about 3½ loose cups) )
  • 10 scallions, (ends trimmed, green and white parts separated, but not chopped )
  • sea salt
  • 3 pounds bone-in, skin-on chicken thighs, drumsticks or breasts, (patted dry with paper towel )
  • 1 bunch radishes ((about 10 ounces), trimmed )
  • 2 tbsp rice vinegar ((or apple cider vinegar))
  • 1 tbsp sesame oil ((optional) )
  • 1 package frozen cauliflower rice (cook according to package directions)

Ready to cook this?

Turn these ingredients into a shopping list you can check off as you shop.

Free account required. Already a member? You can sign in on the next step.

More Like This