MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Sheet-Pan Gochujang Chicken & Roasted Vegetables
Categories: Poultry, Vegetables, Herbs, Squash
Yield: 4 servings
3 tb Gochujang
2 tb Soy sauce
1 Fresh ginger piece (1");
- 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 tb 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.
Recipe by Yewande Komolafe
RECIPE FROM:
https://cooking.nytimes.com
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