Sheet-Pan Gochujang Chicken and Roasted Vegetables

Name: Sheet-Pan Gochujang Chicken and Roasted Vegetables
Total time: 45 min
Yield: 4 to 6 servings
Ingredients: 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 3 1/2 loose cups); 10 scallions, ends trimmed, green and white parts separated, but not chopped; Kosher salt; 2 1/2 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)

By Yewande Komolafe

Updated March 12, 2025

Sheet-Pan Gochujang Chicken and Roasted Vegetables — Christopher Testani for The New York Times. Food Stylist: Chris Lanier. Prop Stylist: Carla Gonzalez-Hart.

Total Time: 45 minutes
Rating: 5(9,540)
Comments: Read comments

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.

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Ingredients

Yield:4 to 6 servings

3tablespoons gochujang
2tablespoons soy sauce
1(1-inch) piece fresh ginger, peeled and grated (about 1 tablespoon)
3tablespoons neutral oil, like grapeseed or canola, plus more for drizzling
2pounds squash, such as butternut, acorn or delicata, unpeeled, seeded and cut into 2-inch pieces (about 5 loose cups)
1pound turnips, trimmed and cut into 2-inch pieces (about 3½ loose cups)
10scallions, ends trimmed, green and white parts separated, but not chopped
Kosher salt
2½ to 3pounds bone-in, skin-on chicken thighs, drumsticks or breasts, patted dry
1bunch radishes (about 10 ounces), trimmed
2tablespoons rice vinegar
1tablespoon sesame oil (optional)
Steamed rice (optional)

Ingredient Substitution Guide

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Preparation

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Step 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.
Step 2
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.
Step 3
Roast until vegetables are tender, chicken is cooked through and the skin crispy and browned in spots, about 40 minutes.
Step 4
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.
Step 5
Top the roast chicken and vegetables with the quick-pickled scallion-radish mix and transfer to serving plates. Serve with steamed rice, if desired.

Ratings

5 out of 5

9,540 user ratings

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Comments

Bryan5 years ago

If I could tell my younger self to go ahead and peel the squash then I would have said "Bryan, peel that squash."

Chaos5 years ago

This was excellent although I recommend NOT peeling the squash if, like me, you are using acorn and can’t follow common knife safety rules. Worth the 2 stitches. (Yes we ate dinner before going to the ER.)

Shivam S5 years ago

So delicious! A few tips to consider: 1) double the marinade, 2) marinate your chicken FIRST for at least an hour in a ziploc bag before cooking on a sheet pan SEPARATELY from your veggies, 3) skip the chicken and make it vegetarian - dry and cube tofu into bite-sized pieces, roast with a dash of salt/pepper/garlic/olive oil @400 degrees until firm (20-30 min), toss with roasted veggies and drizzle tofu/veggie combo with marinade, 4) serve w/brown rice & add coconut oil (instead of butter)

Nancy5 days ago

There are many times when reviewers rave about a recipe and I make it and think...really? Not this time. Shockingly good - especially for so little effort. An absolute keeper.

Mariam2 weeks ago

Excellent dish. Subbed boneless/skinless thighs, sweet potatoes and golden beets, and doubled the sauce. Lowered the time to 30ish minutes, perfection.

Haye4 weeks ago

Add some aged cheese right at the end to melt on top

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