Sheet-Pan Gochujang Chicken and Roasted Vegetables

By Yewande Komolafe

Updated March 12, 2025

Sheet-Pan Gochujang Chicken and Roasted Vegetables
Christopher Testani for The New York Times. Food Stylist: Chris Lanier. Prop Stylist: Carla Gonzalez-Hart.
Total Time
45 minutes
Rating
5(9,762)
Comments
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Gochujang, a Korean fermented chile paste, enlivens a straightforward dinner of roast chicken and vegetables with a salty, spicy and umami-rich layer of flavor. Freshly grated ginger, sliced scallions and quick-pickled radishes elevate the flavor even further. This recipe calls for a wintry mix of squash and turnips, but equal amounts of root vegetables like carrots, potatoes and beets, or lighter vegetables like cauliflower, brussels sprouts or broccoli will work well too. 

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Ingredients

Yield:4 to 6 servings
  • 3tablespoons gochujang
  • 2tablespoons soy sauce
  • 1(1-inch) piece fresh ginger, peeled and grated (about 1 tablespoon)
  • 3tablespoons neutral oil, like grapeseed or canola, 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)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

1059 calories; 65 grams fat; 11 grams saturated fat; 0 grams trans fat; 36 grams monounsaturated fat; 14 grams polyunsaturated fat; 73 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 50 grams protein; 1242 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 425 degrees. 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.

  2. Step 2

    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.

  3. Step 3

    Roast until vegetables are tender, chicken is cooked through and the skin crispy and browned in spots, about 40 minutes.

  4. Step 4

    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.

  5. Step 5

    Top the roast chicken and vegetables with the quick-pickled scallion-radish mix and transfer to serving plates. Serve with steamed rice, if desired.

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Ratings

5 out of 5
9,762 user ratings
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Comments

Bryan

If I could tell my younger self to go ahead and peel the squash then I would have said "Bryan, peel that squash."

Chaos

This was excellent although I recommend NOT peeling the squash if, like me, you are using acorn and can’t follow common knife safety rules. Worth the 2 stitches. (Yes we ate dinner before going to the ER.)

Shivam S

So delicious! A few tips to consider: 1) double the marinade, 2) marinate your chicken FIRST for at least an hour in a ziploc bag before cooking on a sheet pan SEPARATELY from your veggies, 3) skip the chicken and make it vegetarian - dry and cube tofu into bite-sized pieces, roast with a dash of salt/pepper/garlic/olive oil @400 degrees until firm (20-30 min), toss with roasted veggies and drizzle tofu/veggie combo with marinade, 4) serve w/brown rice & add coconut oil (instead of butter)

Suz

Made this with just the chicken. Great marinade.

Logan

Made this more or less as written, but I didn’t have radishes so I skipped the fresh salad, I substituted white-fleshed sweet potato and carrot for the squash and turnip, and used boneless and skinless chicken thighs as that’s what I had. I served it with sushi-style rice (with mirin, sweetened rice vinegar and white sugar) and Korean-style snap peas. It was quite tasty and my wife liked it. If I make it again I’ll bump the amount of sauce/marinade up by 25% or so and potentially try to marinate the chicken for 2+ hours.

Logan

@Logan after rereading the recipe I realized I completely misread it and used only about 1 1/2 pounds of chicken, so the comment about the amount of marinade being insufficient is even more pertinent. I would even double it.

Janet

Probably a 3.5/5 for me. Had lots of leftovers that I wasn't enthusiastic about, so I remixed them into a soup by blending the veg after simmering them in chicken broth for about 20 minutes. Shredded the leftover chicken and stirred it in at the end. Don't know that I would make this again.

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