Sheet-Pan Gochujang Chicken and Roasted Vegetables

Ingredients

Ingredients

• 3 tbsp gochujang
• 2 tbsp soy sauce
• 1 oz fresh ginger
• 3 tbsp neutral oil
• 2 lb squash
• 2.5 lb chicken thighs, drumsticks or breasts
• 1 tbsp sesame oil
• steamed rice

Instructions

1. Heat the oven to 425 degrees.
2. 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 the bag and shake to coat. Lightly season with salt and transfer to a rimmed baking sheet.
3. 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.
4. Roast until vegetables are tender, chicken is cooked through and the skin crispy and browned in spots, about 40 minutes.