Sheet-Pan Gochujang Chicken and Roasted Vegetables
This Sheet-Pan Gochujang Chicken and Roasted Vegetables recipe was adapted from this NYT recipe. We all need a collection of easy weeknight meals we can rely on and this is one of them. If you haven't heard of it, gochujang is a Korean fermented chile paste. Gochujang elevates this simple 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 works equally well with lower glycemic vegetables like cauliflower, brussels sprouts, broccolini or broccoli. I like to serve this flavorful chicken and vegetables over a bed of cauliflower rice. I hope this is a new flavor combination that you and your family love and will add to your easy rotation of weeknight, go-to meals.
Equipment
- sharp knife use code NESTWELLNESS to save on my favorite knife
Ingredients
Chicken and Vegetables
- 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 (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
- sea salt
- 3 pounds bone-in, skin-on chicken thighs, drumsticks or breasts, patted dry with paper towel
Quick Pickled Radishes
- 1 bunch radishes (about 10 ounces), trimmed
- 2 tbsp rice vinegar (or apple cider vinegar)
- 1 tbsp sesame oil (optional)
For Serving
- 1 package frozen cauliflower rice cook according to package directions
Instructions
- Preheat the oven to 425 degrees
- Combine the gochujang, tamari, ginger and 3 tablespoons avocado oil in a medium bowl or resealable bag
- Add the squash (or green vegetables), turnips and scallion whites, toss to coat with the 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.
- Roast until vegetables are tender, chicken is cooked through, and the skin is crispy and brown in spots, about 40 minutes
- 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
- Top the roasted chicken and vegetables with the quick pickled scallion and radish mix and transfer to serving plates. Serve over steamed cauliflower rice.
Nutrition
Calories: 673kcalCarbohydrates: 20gProtein: 43gFat: 48gSaturated Fat: 11gPolyunsaturated Fat: 10gMonounsaturated Fat: 22gTrans Fat: 0.2gCholesterol: 222mgSodium: 619mgPotassium: 1205mgFiber: 6gSugar: 7gVitamin A: 1335IUVitamin C: 157mgCalcium: 132mgIron: 3mg
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