Sheet-Pan Gochujang Chicken and Roasted Vegetables Recipe (2024)

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

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.)

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)

Trying not to hyperbolize, but this may be the single most delicious recipe from this site I've ever cooked, at least the best of the sheet pans. I had the benefit of having relatively fresh ingredients all on hand.• DEFINITELY leave the skin on if using an acorn squash. I was skeptical, but it's fabulous!• IMHO boneless/skinless thighs work better. They stay intact but the little bits meld into the veggies beautifully.• Pour out the pan juice into a gravy boat to serve over rice! YUM!

Peeling squash is easy; prick with a fork and nuke for a minute or so. Moisture builds up under the peel and it comes right off. Easier for butternut than acorn with all those ridges, but possible.

Delicious! Based on another note, I cut my squash down to 1/2 inch cubes, which cooked a bit too fast- I think 1” cubes would be perfect. I have no idea how this is supposed to fit on a single sheet pan though- with 3 lb of chicken thighs plus the veggies, my two pans were completely full.

This is a delicious recipe. Some notes:1) Line your baking sheets with foil. The baked on sauce is a bear to remove.2) I used 2 baking sheets. It would have been very crowded otherwise3) I followed other commenters' advice and made extra sauce, and was glad I did4) I also followed the advice to marinate the chicken for a bit beforehand (about an hour.) I patted the skin dry before cooking and it crisped nicely.

Delicious. I agree with Bryan, peel the squash. This was a hit with my family and perfect for a winter's evening. A couple of days after making this I made burritos with the leftover chicken. I warmed black beans with fresh grated ginger and gochujang. I wrapped them and the warmed chicken with leftover radishes, cucumbers, cilantro, basil, and avocado. This would be good with the leftover rice included too. Yum! Dinner in 15 minutes.

Made this with cubed extra firm tofu instead of chicken and it turned out phenomenally! Butternut squash needed 10 more min but wow this was so tasty!

This was excellent, but a few tips and modifications will make it even better. First, use two sheet pans and line them with foil for vastly easier cleanup and more even browning. Second, double the amount of marinade. Third, peel the butternut squash. Fourth, substitute Yukon Gold potatoes for the turnips. Finally, instead of tossing the veggies in the marinade first, put the chicken pieces in and let them sit for a while to soak up more flavor, and then toss the veggies in.

That sheet pan is way too crowded to achieve the kind of browning shown in the picture.

This was amazing. I doubled the marinade and generally amped up the gochujang. Used parsnips instead of turnips (it was what I had on hand), boneless skinless thighs, and cucumbers with the scallions instead of radishes. Everyone ate every bit of this!

Delicata squash does NOT need to be peeled!

Very good. I made with broccoli. Strongly suggest putting the chicken in the marinade rather than the veggies. The broccoli grabbed it all and left none for the chicken and was too spicy. The scallion-radish mix was great too

Didn’t peel the squash and added wedges of red onion. (Kind of like the famous ottolenghi squash recipe.). Will add garlic to the sauce next time.

This was absolutely delicious! I halved the chicken and butternut squash but kept all the other portions the same (basically doubling the marinade) so it fit onto one sheet pan. I used Yukon Gold potatoes instead of turnips, added half a yellow onion and honey. Marinated the chicken for 3 hours, then added the squash, potatoes, and onion for the final hour of marination.

Giving it 5 stars, but I made several changes so the stars are because it's basically fool proof and a good jumping point. The changes I made were to use about half the chicken called for (cooking for 2) and the full amount of sauce. I also added a tablespoon of honey to the marinade, and used a tablespoon of garlic oil in place of 1 tablespoon of the neutral oil. Marinated the chicken in the sauce for about an hour, but did not marinate any of the vegetables.

Definitely double the sauce. I’ve made this several times now and my favorite vegetable is cauliflower—much better than the squash.

Cook in oven. Marinate beforehand. Stars TBD

Excellent! And makes a lot of food. Should have read the comments below first. Substituted red potato pieces for the squash, added parsnips and carrots (~1" cubes for all). I increased the amount of sauce by about 50% and used 2 pans. And I'll cut the (pealed) turnip smaller to get it a little more cooked.

A highly addictive dish. I have a comment on the veggies, I used butternut squash, turnips and rutabagas, when cooked it was hard to tell one vegetable from the other from their flavor, the textures were a little different. I wondering how skin on small potatoes would be.The left overs are also great.

Confused why people love this? Made with tofu and wouldn’t repeat

Everybody in my household enjoyed this meal. The recipe is easily adaptable - I increased the soy sauce and gochujang so I could double the squash for leftovers. I wish I had also added more chicken. I used two sheet pans and swapped them half-way through baking. I didn't really enjoy the pickle. It wasn't bad, but did not have enough bite. I added some sugar and salt to it to try to perk it up a bit. I think I would have just preferred raw radishes soaked in cold water.

I peeled the acorn squash but it was a pain. I'd recommend some other squash if you want to peel it. (And ouch! to the person who peeled acorn and ended up with stitches!) I'm good with the skin on some squash like delicata. I used chicken breast and should have been more aware of the faster cook time than the dark meat options. The breast was inedibly dry at 40 minutes.The sauce at the bottom burned. I made a bit of other sauce and added it in.

Excellent dish! Wonderful flavor and treatment of root vegetables. Everyone loved it.

I have a hot oven, cook time is 30 mins.

Use honeynut squash if you can find it....its sweetness plays nicely with the gochujang and it doesn't require peeling.Top notch recipe.ps. A tub of gochujang lasts forever in the fridge. Mine sat unused for months and was as good as new.

Oof, this was a miss. Pretty flavorless and the radish salad is bitter.

Made as described with the one exception of following commenters & double/tripling the marinade. In my case I tripled it. It was delicious & the pickled radish/scallion greens are a must on top. Only thing for me was I used Delicata squash which got a bit mushy. The turnips were perfect & I didn't really mind the squash texture but I'm wondering if next time maybe acorn squash would hold up better. A keeper recipe nonetheless.

Delicious. I doubled the marinade and would even triple next time it's so good.