Sheet-Pan Gochujang Chicken and Roasted Vegetables

By Yewande Komolafe

Updated March 11, 2025

  • An overhead shot shows a sheet pan of burnished gochujang chicken and vegetables showered with sliced scallions and radishes.
    Christopher Testani for The New York Times. Food Stylist: Chris Lanier. Prop Stylist: Carla Gonzalez-Hart.
Media 1 of 2
Total Time
45 minutes
Rating
5(11,214)
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

  • 3 tablespoons gochujang

  • 2 tablespoons soy sauce

  • 1 (1-inch) piece fresh ginger, peeled and grated (about 1 tablespoon)

  • 3 tablespoons neutral oil, like grapeseed or canola, plus more for drizzling

  • 2 pounds squash, such as butternut, acorn or delicata, unpeeled, seeded and cut into 2-inch pieces (about 5 loose cups)

  • 1 pound turnips, trimmed and cut into 2-inch pieces (about 3 ½ loose cups)

  • 10 scallions, ends trimmed, green and white parts separated, but not chopped

  • Kosher salt

  • 2 ½ to 3 pounds bone-in, skin-on chicken thighs, drumsticks or breasts, patted dry

  • 1 bunch radishes (about 10 ounces), trimmed

  • 2 tablespoons rice vinegar

  • 1 tablespoon sesame oil (optional)

  • Steamed rice (optional)

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

73 grams carbs; 191 milligrams cholesterol; 1059 calories; 36 grams monosaturated fat; 14 grams polyunsaturated fat; 11 grams saturated fat; 65 grams fat; 3 grams fiber; 1242 milligrams sodium; 50 grams protein; 5 grams sugar

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
11,214 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)

Sandra Berns

Gorgeous recipe. I marinated the chicken and vegetables separately (used a whole pasture raised bird which I jointed) for about 5 hours, could probably stand overnight. Did peel the pumpkin (used Jap which has excellent flavor) using a peeler rather than a knife!. I upped the volume of the marinade (close to double). When I make it again I'm going to add some Korean chili flakes cuz our "heat" tolerance is pretty high.

Chelsea

I’m shocked how much I liked this recipe. I subbed broccoli for the squash and added sesame seeds on top as a little garnish. Perfect use of my farmers market turnips!

Lucy

Delish - only had potatoes and red onions around to join the chicken, and some frozen peas to add at the end. Marinated the chicken and veg together for a couple hours. Didn't have radishes, so will have to try that part later.

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