Equipment
* optional
Ingredients
Glaze and Main
- 50 g gochujang
- 30 ml soy sauce
- 15 g ginger, peeled and grated
- 45 ml vegetable oil
- 910 g squash, unpeeled, seeded, and cut into 5cm (2-inch) pieces
- 450 g turnips, trimmed and cut into 5cm (2-inch) pieces
- 10 scallion, trimmed, whites and greens separated
- 5 g salt
- 1130 g bone-in, skin-on chicken thighs and drumsticks, patted dry
Quick Pickle and Serving
- 1 radishes, trimmed
- 30 ml rice vinegar
- 15 ml sesame oil
- 500 g rice, steamed
Nutrition (per serving)
Method
Preheat your oven to 220°C (425°F).
In a medium bowl, whisk together the gochujang, soy sauce, grated ginger, and vegetable oil to create a smooth glaze.
Add the squash pieces, turnips, and the white parts of the scallions to the bowl. Toss until the vegetables are thoroughly coated.
Spread the glazed vegetables in a single layer onto a rimmed baking sheet and season lightly with salt.
Season the chicken pieces with salt and toss them in the remaining glaze in the bowl until fully covered.
Arrange the chicken pieces skin-side up on the baking sheet, nestled among the vegetables.
Roast the chicken and vegetables at 220°C (425°F) for 40 minutes, or until the chicken reaching an internal temperature of 74°C (165°F) and the skin is browned.
While roasting, thinly slice the scallion greens and use a mandoline or knife to slice the radishes into thin rounds.
Combine the sliced scallions and radishes in a small bowl with rice vinegar and sesame oil. Season with salt and let sit to pickle.
Top the roasted chicken and vegetables with the pickled radish mixture and serve immediately with steamed rice.
Chef's Notes
- If using butternut squash, the skin is edible once roasted and does not require peeling.
- Ensure all vegetables are cut to a similar 5cm size to ensure even cooking.
Storage
Refrigerator: 72 hours — Store chicken and vegetables in an airtight container.
Reheating: Reheat in a 175°C (350°F) oven until the chicken reaches an internal temperature of 74°C (165°F).
