Sheet-Pan Gochujang Chicken and Roasted Vegetables

Sheet-Pan Gochujang Chicken and Roasted Vegetables was a mixed bag for us. We liked the Chicken but didn't like the Sweet Potatoes. They didn't cook correctly. Perhaps they weren't sweet enough or they were just too tough. One thing we did realize if we ever make this dish again is to line the pan with Aluminum Foil. It was a bitch to clean! We started with a Caesar Salad.

Sheet-Pan Gochujang Chicken and Roasted Vegetables
New York Times
 
 
INGREDIENTS
Yield:4 to 6 servings
 
3            tablespoons gochujang
2            tablespoons soy sauce
1            (1-inch) piece fresh ginger, peeled and grated (about 1 tablespoon)
3           tablespoons neutral oil, like grapeseed or canola, plus more for drizzling
2           pounds squash, such as butternut, acorn or delicata, unpeeled, seeded and cut into 2-inch pieces (about 5 loose cups)
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
Kosher salt
2½ to 3   pounds bone-in, skin-on chicken thighs, drumsticks or breasts, patted dry
1              bunch radishes (about 10 ounces), trimmed
2              tablespoons rice vinegar
1              tablespoon sesame oil (optional)
Steamed rice (optional)
 
PREPARATION

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.
Cathy doubled the sauce and used half on chicken half on veg. 

Gochujang, a Korean fermented chile paste, enlivens a straightforward dinner of roast chicken and vegetables with a salty, spicy and umami-rich layer of flavor. Freshly grated ginger, sliced scallions and quick-pickled radishes elevate the flavor even further. This recipe calls for a wintry mix of squash and turnips, but equal amounts of root vegetables like carrots, potatoes and beets, or lighter vegetables like cauliflower, brussels sprouts or broccoli will work well too.