Sheet pan Gochujang Chicken and Roasted Vegetables (from NY Times)

INGREDIENTS

Yield: 4 to 6 servings

• 3tablespoons gochujang
• 2tablespoons soy sauce
• 1(1-inch) piece fresh ginger, peeled and grated (about 1 tablespoon)
• 3tablespoons olive oil, 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)

Preparation:

Heat the oven to 425

Combine Gochujang, soy sauce, ginger and olive 

oil in resealable bag. Add squash, turnips, and scallion whites, and shake bag to coat. Transfer to sheet pan. Season with salt and toss to coat with any leftover glaze. Arrange chicken among the vegetables.

Roast until tender, about 35 - 40 minutes.

Slice scallion greens and radishes. Toss them with the rice vinegar and sesame oil. Set aside to lightly pickle.

Top the roast chicken and vegetables with the scallion-radish mix. Serve with rice if desired.