55 minutes
A flavorful dish featuring gochujang-glazed chicken thighs paired with a medley of roasted autumn vegetables.
tablespoons
tablespoons
Fresh Ginger, peeled and grated
tablespoons
tablespoons
Butternut Squash, unpeeled, seeded, and cut into 2-inch pieces
0 lb
Turnips, trimmed and cut into 2-inch pieces
0 lb
Scallions, ends trimmed, green and white parts separated
each
to taste
Chicken Thighs, bone-in, skin-on, patted dry
0 lb
Radishes, trimmed
0 oz
tablespoons
Sesame Oil, optional
tablespoons
1. Preheat Oven
Preheat your oven to 425 degrees.
2. Prepare Glaze
In a medium bowl or a resealable bag, mix together the gochujang, soy sauce, grated ginger, and 3 tablespoons of neutral oil.
3. Coat Vegetables
Add the squash, turnips, and the white parts of the scallions to the bowl or bag, tossing to coat them well. Lightly season the vegetables with a pinch of kosher salt and then spread them out on a rimmed baking sheet.
4. Season Chicken
Season the chicken pieces generously with salt, then toss them in the remaining glaze. Arrange the chicken skin-side up among the vegetables on the baking sheet.
5. Roast Chicken and Vegetables
Roast in the oven for about 40 minutes, until the vegetables are tender and the chicken is cooked through. The chicken skin should be crispy and nicely browned.
6. Prepare Pickle Mix
Thinly slice the green parts of the scallions and the radishes. Toss them together in a small bowl with the rice vinegar, sesame oil if using, and a pinch of salt. Set this mixture aside to lightly pickle.
7. Serve
Serve the roasted chicken and vegetables topped with the scallion-radish mix. Optionally, serve with steamed rice.
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