Subj : NYT E-Z Dinner - 05 To : All From : Dave Drum Date : Mon Jan 22 2024 16:40:00 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 @ 425-|F/218-|C. 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 MMMMM .... Rhinoceroses just might be dinosaurs. --- MultiMail/Win v0.52 * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105) .