MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sheet-Pan Gochujang Chicken & Roasted Vegetables
Categories: Poultry, Vegetables, Herbs, Squash
Yield: 5 servings

3 tb Gochujang
2 tb Soy sauce
1 (1") piece fresh ginger;
- peeled, grated (1 tb)
3 tb Oil; more for drizzling
2 lb Squash; unpeeled, seeded,
- in 2" pieces
1 lb Turnips; trimmed, in 2"
- pieces
10 Scallions; ends trimmed,
- green & white parts
- separated, but not chopped
Salt
3 lb Bone-in, skin-on chicken;
- patted dry
10 oz Bunch radishes; trimmed
2 tb Rice vinegar
1 tb Sesame oil (opt)
Steamed rice (opt)

Set the oven @ 425-|F/218-|C.

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.

Roast until vegetables are tender, chicken is cooked
through and the skin crispy and browned 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 roast chicken and vegetables with the
quick-pickled scallion-radish mix and transfer to
serving plates. Serve with steamed rice, if desired.

By: Yewande Komolafe

Yield: 4 to 6 servings

RECIPE FROM: https://cooking.nytimes.com

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