Sheet-Pan Gochujang Chicken and Roasted Vegetables
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
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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
Nutritional analysis per serving (6 servings)
1059 calories; 65 grams fat; 11 grams saturated fat; 0 grams trans fat; 36 grams monounsaturated fat; 14 grams polyunsaturated fat; 73 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 50 grams protein; 1242 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- 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. 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 2
Roast until vegetables are tender, chicken is cooked through and the skin crispy and browned in spots, about 40 minutes.
- Step 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.
- Step 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.
Private Notes
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Cooking Notes
Bryan
If I could tell my younger self to go ahead and peel the squash then I would have said "Bryan, peel that squash."
Chaos
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 S
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)
Matt
Trying not to hyperbolize, but this may be the single most delicious recipe from this site I've ever cooked, at least the best of the sheet pans. I had the benefit of having relatively fresh ingredients all on hand. • DEFINITELY leave the skin on if using an acorn squash. I was skeptical, but it's fabulous! • IMHO boneless/skinless thighs work better. They stay intact but the little bits meld into the veggies beautifully. • Pour out the pan juice into a gravy boat to serve over rice! YUM!
Julia Childless
Peeling squash is easy; prick with a fork and nuke for a minute or so. Moisture builds up under the peel and it comes right off. Easier for butternut than acorn with all those ridges, but possible.
Colleen
Delicious! Based on another note, I cut my squash down to 1/2 inch cubes, which cooked a bit too fast- I think 1” cubes would be perfect. I have no idea how this is supposed to fit on a single sheet pan though- with 3 lb of chicken thighs plus the veggies, my two pans were completely full.
stacey
This is a delicious recipe. Some notes: 1) Line your baking sheets with foil. The baked on sauce is a bear to remove. 2) I used 2 baking sheets. It would have been very crowded otherwise 3) I followed other commenters' advice and made extra sauce, and was glad I did 4) I also followed the advice to marinate the chicken for a bit beforehand (about an hour.) I patted the skin dry before cooking and it crisped nicely.
Allie
Delicious. I agree with Bryan, peel the squash. This was a hit with my family and perfect for a winter's evening. A couple of days after making this I made burritos with the leftover chicken. I warmed black beans with fresh grated ginger and gochujang. I wrapped them and the warmed chicken with leftover radishes, cucumbers, cilantro, basil, and avocado. This would be good with the leftover rice included too. Yum! Dinner in 15 minutes.
Abby
Made this with cubed extra firm tofu instead of chicken and it turned out phenomenally! Butternut squash needed 10 more min but wow this was so tasty!
Pam
This was excellent, but a few tips and modifications will make it even better. First, use two sheet pans and line them with foil for vastly easier cleanup and more even browning. Second, double the amount of marinade. Third, peel the butternut squash. Fourth, substitute Yukon Gold potatoes for the turnips. Finally, instead of tossing the veggies in the marinade first, put the chicken pieces in and let them sit for a while to soak up more flavor, and then toss the veggies in.
Aaron
That sheet pan is way too crowded to achieve the kind of browning shown in the picture.
Julie
This was amazing. I doubled the marinade and generally amped up the gochujang. Used parsnips instead of turnips (it was what I had on hand), boneless skinless thighs, and cucumbers with the scallions instead of radishes. Everyone ate every bit of this!
Roberta Merkle
Delicata squash does NOT need to be peeled!
jane
Very good. I made with broccoli. Strongly suggest putting the chicken in the marinade rather than the veggies. The broccoli grabbed it all and left none for the chicken and was too spicy. The scallion-radish mix was great too
marnie
Didn’t peel the squash and added wedges of red onion. (Kind of like the famous ottolenghi squash recipe.). Will add garlic to the sauce next time.
Gabrielle
Don't know where I went wrong with this one... I think maybe marinating the chicken for an hour somehow wasn't enough to infuse it with flavor. It ended up a little bland, despite doubling the marinade as the other notes suggest. There was no browning on my chicken, baking sheet was overcrowded. The vegetables were delicious, although I highly recommend lining the baking pan with aluminum foil because the marinade, cooked at that high temperature sticks like glue.
Great But…
40 minutes was way too long for my chicken and veggies. Next time I’m going for 400 degrees and maybe 30 mins.
LM
Very good, but used tofu and quadrupled the sauce. Was glad I did.
Ecomel
My husband is a vegetarian, so I had three sheets: veg (squash, broccoli, and onion whites), chicken breasts, and tofu. I put chicken and veg in for 20 minutes and then put the tofu in for the last 20 and it turned out well. I was a little underwhelmed by the squash, but the broccoli and tofu were excellent. Next time I would use potatoes and broccoli. Made double sauce, which was a good call. Pickled radishes were very good. Marinated protein ahead of time. Prep took time, so weekend dish.
Michelle
I substituted skinless/boneless thighs and breasts and gave the veggies a 15 minute head start and it came out perfect. Great recipe!
lisa
I added sugar and honey to the marinade for a more bbq sauce like flavor and it was great. Only thing is be careful of burning due to the sugar. Also used the marinade on some broccolini (in separate pan) and the shorter roasting time left the marinade really delicious. Its flavor is sort of lost in the high bake time of the chicken (if not marinated for long enough).
Kristi P.
I realise I'm in the minority here, but this recipe has made me finally admit to myself that, sadly, I do not like the flavor profile of gochujang. As the star of the show I find it overbearing and cloying in it’s richness. If you don’t already love gochujang this treatment will not change your mind. If you love it, then absolutely try this, but I’m not sure I would double the sauce as many suggest. It shouldn’t be swimming in it. Let the pan juices come through. Happy cooking!
Cin
Made 4/20/24 boys and Ned said very good. Next time will use gluten free for veggies pan.
emily b
As tasteless as if I had just chain smoked half a pack before tucking in!
kim_in_mn
This is a keeper. I subbed beets for the turnips because I had some beets that needed to be cooked. I marinated the chicken and veggies separately for a couple hours. I used unpeeled acorn squash. The grocery store only had sad radish bunches so I used cucumber for the pickle.
Notorious BEN
Spectacular recipe. I double the marinade and grill the thighs while the squash cooks. 5/5 every time
T.Lane
To the marinade I added : 2-3 grated cloves of garlic, the sesame oil, a splash of soy sauce & a teaspoon of Korean red pepper powder. Didn’t want to get into the squash debate, so I used a sweet potato (not in the marinade, thank you beautiful people of the notes) Great! PS:I threw marinade stuff in a small chopper and whizzed it in flash, so quick!
N
This marinade is KILLER! As a gochujang lover, I say prepare to be converted if you haven't been already. Make this now!!
Francesca
Double sauce mix
Kaye
I modified this for one serving in the air fryer, with a scaled down marinade, to which I added a scallion. It's a keeper! One boneless skinless chicken breast (on the smaller side of what's sold in NA), one peeled and cubed potato, and one giant carrot cut into similar pieces. Marinated everything for about three hours, then cooked at 400 on roast for 20min in an instapot mini air fryer. The potato and carrot came out beautifully browned, and the chicken was juicy. Served with greens. Lovely!
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