As a working mom with kids who play multiple sports, the evenings are really tight on time to make a good, nutritious dinner. Especially one that some picky eaters will eat. The best solution? Sheet-Pan Dinners. I have a couple of them that are my go-to meals, like the Lemon Chicken Sheet-Pan Dinner that I posted earlier.
But the New York Times Cooking did an entire special section called “Sheet Pan Everything” on 2/28/21 and I am obsessed. The Delaney Test Kitchen has started trying them out for you. I’m not going to make all of the recipes in the section because I know my boys won’t at all of it, but there are some serious contenders to add to the regular rotation.
The first one we tried was Sheet-Pan Gochujang Chicken and Roasted Vegetables. I knew my guys would love this, because they love everything I make with Gochujang. And I think they may have accidentally enjoyed the roasted acorn squash too.
Here’s the recipe:
Sheet-Pan Gochujang Chicken and Roasted Vegetables
Makes 4-6 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...
· 1 pound turnips, trimmed and cut into 2-inch pieces (about 3 1/2 loose cups)
· 10 scallions, ends trimmed, green and white parts separated, but not chopped
· Kosher salt
· 2 1/2 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)
TIP: Instead of squash, you can use the same amount of other root vegetables like carrots, potatoes and beets, or lighter vegetables like cauliflower, brussels sprouts or broccoli.
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. 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.
2. Roast until vegetables are tender, chicken is cooked through and the skin crispy and browned in spots, about 40 minutes.
3. 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.
4. Top the roast chicken and vegetables with the quick-pickled scallion-radish mix and transfer to serving plates. Serve with steamed rice, if desired.
Kris Delaney is a marketing executive, foodie, travel enthusiast, and book nerd based in Atlanta, GA.