CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 668bbed5   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0500   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Sheet-Pan Gochujang Chicken & Roasted Vegetables   
    Categories: Poultry, Vegetables, Herbs, Squash   
         Yield: 5 servings   
       
         3 tb Gochujang   
         2 tb Soy sauce   
         1    (1") piece fresh ginger;   
              - peeled, grated (1 tb)   
         3 tb Oil; more for drizzling   
         2 lb Squash; unpeeled, seeded,   
              - in 2" pieces   
         1 lb Turnips; trimmed, in 2"   
              - pieces   
        10    Scallions; ends trimmed,   
              - green & white parts   
              - separated, but not chopped   
              Salt   
         3 lb Bone-in, skin-on chicken;   
              - patted dry   
        10 oz Bunch radishes; trimmed   
         2 tb Rice vinegar   
         1 tb Sesame oil (opt)   
              Steamed rice (opt)   
       
     Set the oven @ 425ºF/218ºC.   
        
     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.   
        
     Roast until vegetables are tender, chicken is cooked   
     through and the skin crispy and browned in spots, about   
     40 minutes.   
        
     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.   
        
     Top the roast chicken and vegetables with the   
     quick-pickled scallion-radish mix and transfer to   
     serving plates. Serve with steamed rice, if desired.   
        
     By: Yewande Komolafe   
        
     Yield: 4 to 6 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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