Sheet-Pan Gochujang Chicken and Roasted Vegetables

Name: Sheet-Pan Gochujang Chicken and Roasted Vegetables
Ingredients: 3 tbsp gochujang; 2 tbsp soy sauce; 1 tbsp fresh ginger, peeled and grated; 3 tbsp neutral oil, like grapeseed or canola; 2 lb squash, such as butternut, acorn or delicata, unpeeled, seeded and cut into 2-inch pieces; 1 lb turnips, trimmed and cut into 2-inch pieces; 10 scallions, ends trimmed, green and white parts separated; kosher salt; 2 1/2 - 3 lb chicken thighs, bone-in skin-on, drumsticks or breasts, patted dry; 10 oz radishes, trimmed; 2 tbsp rice vinegar; 1 tbsp sesame oil; steamed rice

food.bsteph.com

Recipe by Yewande Komolafe — entree · korean · chicken.

View full recipe on food.bsteph.com

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Cooking tools:

Oven
Mixing bowl
Zip-top bag
Baking sheet
Chef's knife
Mandoline
Cutting board
Measuring spoon
Measuring cup
Serving platter
Rice cooker
Steamer basket
Peeler
Grater
Kitchen shears
Tongs
Spoon
Whisk

Ingredients

3 tbsp gochujang
2 tbsp soy sauce
1 tbsp fresh ginger, peeled and grated
3 tbsp neutral oil, like grapeseed or canola
2 lb squash, such as butternut, acorn or delicata, unpeeled, seeded and cut into 2-inch pieces
1 lb turnips, trimmed and cut into 2-inch pieces
10 scallions, ends trimmed, green and white parts separated
kosher salt
2 1/2 - 3 lb chicken thighs, bone-in skin-on, drumsticks or breasts, patted dry
10 oz radishes, trimmed
2 tbsp rice vinegar
1 tbsp sesame oil
steamed rice