Sheet-Pan Gochujang Chicken and Roasted Vegetables


  • 6 tablespoons gochujang
  • 4 tablespoons soy sauce
  • 1 (2-inch) piece fresh ginger, peeled and grated (about 1 tablespoon)
  • 6 tablespoons neutral oil, grapeseed, canola, olive 
  • Butternut squash cut into 2 inch cubes about 5 loose cups
  • Turnip, 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
  • 8 Bone-in, skin-on chicken thighs (2 per person)
  • 1 bunch of radishes 
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil or olive oil if that’s all you have
  • Steamed rice (optional)  

Step 1
Preheat the oven to 425 degrees. 
Combine the gochujang, soy sauce, ginger, and tablespoons of oil in a resealable bag. 
Pat dry the chicken with kitchen paper and season with salt. 
Add the chicken to the bag seal and rub the sauce into the chicken. 
Marinate for an hour. Meanwhile, cut the squash, turnips, and scallion. 
Arrange the chicken pieces skin-side up on baking sheets lined with tin foil
Add the vegetables.

Step 2
Roast until vegetables are tender, chicken is cooked through and the skin crispy and browned in spots, about 40-50 minutes.

Step 3
Meanwhile, thinly slice the scallions.
Cut the radishes into thin rounds. 
In a small bowl, toss the sliced scallion greens and radishes with the rice vinegar and some salt and set aside to lightly pickle.

Step 4
Top the roast chicken and vegetables with the quick-pickled scallion-radish mix and transfer to serving plates. Serve with rice.